Wash the pork belly first, cut it into large pieces about 9 cm wide and about 15 cm long, and prepare chives and shredded ginger.
Second, put cold water in the pot, add pork belly and onion ginger to boil, add a proper amount of cooking wine and cook until chopsticks can be inserted into the meat without bleeding.
Third, fish out the cooked pork belly and soak it in a cold water basin.
Fourth, scrape the skin clean and rinse it with a knife.
Five, pork belly skin down with a knife cut into pieces about 1 cm wide, do not cut off, convenient to taste and cut into products.
Six, dry the skin with kitchen paper, and then stick some fine holes in the skin with toothpicks.
Seven, first put a little salt on the skin, and then put a proper amount of baking soda on it after the salt has completely penetrated.
Eight, add the right amount of soy sauce, spiced powder, salt and sugar and mix well.
9. Marinate the lean meat downward with sauce for about 1 hour.
Ten, use a brush to brush the sauce into the meat several times along the gap.
1 1. After pickling, string them from the middle with bamboo sticks to prevent them from being deformed in the middle.
Twelve, wrap the meat with tin foil, and the skin is exposed.
Thirteen, spread tin foil on the baking tray, put the meat pieces in, keep the height of the meat pieces consistent, and preheat the oven for the second floor. The heating mode of the oven is to choose upper and lower tube heating and hot air circulation. The temperature of the upper and lower tubes is adjusted to 230 degrees and baked for 35 minutes.
Fourteen, after baking, take it out. When not scalded, put the skin face down on a clean and waterless chopping board and slice along the cutting position of lean meat.