1. Ingredients: water (enough to cover the pig skin), Shaoxing wine, salt, white vinegar, coarse salt, bamboo skewers, pork belly, pepper, and allspice.

2. Boil the water and add Shaoxing wine and salt.

3. Put the pork skin side down into boiling water and cook for about 30 seconds.

4. Pat the whole piece of meat dry, then poke holes in the skin (the more, the better), and then apply the marinating ingredients on the meat, without touching the skin.

5. Wrap the meat around the meat with tin foil without wrapping the skin, and then put the meat in the refrigerator overnight.

6. Take the meat out of the refrigerator (wipe it dry if there are any water stains on the pig skin), then apply a layer of white vinegar and wait for the vinegar to dry.

7. Spread coarse salt on the skin, preheat the oven to 220 degrees, put a plate of water in the oven, and bake for 35-40 minutes.

8. Remove the coarse salt from the oven, tear off the tin foil, adjust the oven heat to 250 degrees and continue roasting until the pork skin is crispy.