1, pork belly is washed, wiped dry, and pig hair is pulled out;

2. Punch the pigskin with pinholes;

3. First smear the pork belly with cooking wine, then sprinkle with salt and spiced powder;

4. Leave the pork overnight to make it savory;

5. Spread the pigskin evenly with white vinegar, and then sprinkle salt to rub evenly;

6. Hang the pork and dry it for 4 hours.

Practice:

1, oven on 300 f;

2, pork into the oven, skin down, meat up, roast 1 hour;

3. Adjust the oven to the highest temperature;

4, pork skin up, meat down, baked for half an hour;

5. Let the pork cool sideways, and drip the oil on the surface, which can be cut into pieces.

Experience:

1, pigskin pricks holes, the denser the holes, the better;

2, sharp nails can be used instead of piercing needles. You can wrap the top of the nail with a rag and poke it into the pigskin;

3. Cured pork should be turned from time to time to make it even. In the last few hours, the pigskin is facing up, which is easy to air dry and prepare for the next step;

4. When pickling pigskin, clean the juice on pigskin, first wipe white vinegar, and then sprinkle salt;

5, air-dried pigskin can be hung with hooks, or it can be put on a shelf with pigskin facing up;

6. Cook it with slow fire first to keep the water in the meat from losing a lot, and then bake the pigskin crispy with strong fire.