1, ingredients: fennel seeds 1/2 teaspoon, 1 teaspoon pepper, 3 slices of coriander leaves, 2 teaspoons of five-spice powder, 2 teaspoons of garlic salt, 1/2 teaspoon of chicken broth extract, 1/2 teaspoon of pepper, canola oil, 1/8 teaspoon of baking soda, seafood sauce, white granulated sugar, 4 fine scallions.

2: Put pork in a pot of cold water, put in sesame leaves, Abutilon seeds and pepper, and cook the pork until it is 7 to 8 times mature.

3, air-dry the skin of the pork.

4, and then use an awl to tie holes in the surface of the skin, holes tied evenly Mi some good.

5, mix the five-spice powder, garlic salt, chicken powder and pepper.

6, meat skin side down, with a knife to cut the meat into a section, never cut off, leave the height of the 1/3 deep, and then will be mixed with a good mix of seasoning coated in the surface and meat cut in the gap, and then two barbecue skewers with a bamboo skewer inserted into the middle of the meat along the length of the meat to set the meat leveling, with a tinfoil wrapped around the periphery and the bottom of the meat, leaving out of the skin of the pig, pork rinds are not wrapped.

7. Place on a baking sheet. Skin up, place 2-4 scallions on the side and roast over top heat, 250-300F, 25-30 minutes.

8: Wait until the skin is browned and scrape off the burnt layers with a knife.

9: When the pork has cooled down a bit, using your fingertips, apply a very, very thin layer of baking soda.

10, and then put into the oven to roast, with the lower heat, 400-450F, 10 minutes, and then pull out, and then coated with oil, and then roasted for another 10 minutes, repeated 2-3 times will be enough, roasted and then sliced, on the plate.