2. Wash the pork belly, then put it in the pot with cold water, add the minced onion and ginger, cook slowly until the meat becomes discolored, and clamp it with chopsticks without bleeding. The meat quality is about 7% mature.
3. Remove the cold water immediately after the meat is cooked. After the outside is slightly cool, use a towel to absorb the water.
4. Punch some small holes in the skin with a bamboo stick. The finer the hole, the better. Then scrape off the white film and impurities on the skin with a knife.
5. Sprinkle a pinch of salt (about 3 grams) on the skin and coat it with baking soda.
6. Turn the pork belly upside down, cut a few knives on one side of the lean meat to make it taste even, then pour the remaining salt, sugar, spiced powder and soy sauce into a bowl and marinate the lean meat in the seasoning for 1-2 hours.
7. Take out the marinated pork belly, suck up the excess juice, string it with bamboo sticks to prevent deformation, and then wrap the meat tightly with tin foil, leaving only the skin exposed.
8. When the residual heat of the oven reaches 250 degrees (or the highest temperature), put the pork belly in and bake at this temperature for about 30 minutes, or take it out after the skin starts to turn yellow and brown, and scrape off the black coke on the surface with a knife.
9. Put a layer of cooking oil on the scraped leather, put it in the oven and bake it at 200 degrees for 10 minutes, or you can see that the leather is wet with oil.
10. Finally, the barbecue can be sliced after cooling slightly. Skin can be eaten with white sugar, and lean meat can be eaten with soy sauce.