750g of edible salt, 200g of monosodium glutamate, 500g of cumin powder, 300g of chicken powder, 25g of spiced powder, 200g of pepper noodles and 250g of cooked sesame seeds. Mix all the seasonings evenly with a plate and spread them on the pork belly. Pay attention to sprinkle seasoning powder on every corner of the pork belly. Finally, drop the oil, stir it evenly and let it stand for about seven hours.

1. When the temperature in the furnace reaches 100, start the furnace first. Hang the pork belly on the hook, put it into the furnace, and point all the pork belly noodles at the center of the fire. When the temperature in the furnace reaches about 160, close all oven doors and bake for about 20 minutes. Be careful that the temperature in the furnace does not exceed 200, otherwise it will be easily scalded.

2. Baking method of meat skin

If the noodles are baked for about 20 minutes, open the oven cover and quickly turn the noodles over so that the skin can continue to bake against the fire core. When the temperature in the furnace reaches 160, time it for 20 minutes, open the tuyere with three fingers, and then close the small tuyere when the temperature in the furnace reaches 180. Be sure to control the temperature in the furnace.

Step 3 Skimming skills

After peeling for 20 minutes, open all tuyeres of the furnace and bake with fire. The temperature in the furnace is controlled at about 250. It takes 10 minutes to open the lid. Visually check whether the skin bursts, and be careful not to burn. After the baked skin bursts open, it is taken out of the furnace.

There are several aspects to pay attention to in the production of crispy pork belly. The first skin treatment, the second curing for six hours, and the third furnace temperature control at the limit of 220 degrees. Crispy skin is actually a physical phenomenon of puffing. Large pieces of pork belly can be eaten raw or cooked, and the skin needs to be treated correctly. You can't put sugar or honey. Soy sauce is ok, but soy sauce is not. High sugar content, Maillard will appear when baking. Wash the needle after blanching pork belly (jargon), that is, stick a needle hole in pork belly, which is convenient to drain oil and taste. The key is to rub salt and pickle. Generally, it is a little spiced powder of Jiangsha red onion and south milk tangerine peel, which needs to be marinated for more than six hours before it can be tasted. Generally, it is dried by a powerful fan. The drier the wind, the more interested it is, and the skin of pork belly will be more brittle. The roast duck stove will be preheated with pine needles.