Ingredients: 800g pork belly with skin, onion 1 root, 3 slices of ginger.

Accessories: salt 1g, baking soda 1g, cooking wine 10g, spiced powder 3g, salt 3g and sugar 5g.

1. Wash pork belly, add minced onion and ginger, put it in a pot and blanch it with cold water. When it is pressed, there is no bleeding, and it is about 7 ripe.

2. Take out the meat, wash it, remove the hair and scrape off the impurities. Punch holes in the skin with a bamboo stick, the denser the better.

3. Coat the pigskin with 1g salt, marinate for a quarter of an hour, and then coat it with 1g baking soda. Cut a few knives on the side of lean meat and marinate it next time.

4. Add spiced powder, sugar and 3 grams of salt to the cooking wine and mix well. Spread the marinade evenly in the meat and marinate for more than 2 hours. Do not smear the skin.

5. Shape with bamboo sticks, wrap the meat with tin foil, and expose the skin. Bake in an oven preheated to 220 degrees for 40 minutes, slice and plate.