1, ingredient: a piece of good meat with skin, five flowers and three layers.

2. Accessories: salt, baking soda and spiced salt.

3. Boil in white: put the whole piece of pork belly in boiling water, cook it with low fire until it is 78% mature, pick it up, shower it with running water and rinse it clean.

4, pine needles: put the cooked pork belly skin on the chopping board, and punch countless small holes in the skin with bamboo sticks. The more holes, the better, because the more holes, the looser the skin.

5. Taste: Scrape off the white film on the surface of the meat skin with a knife and evenly apply refined salt and baking soda. Then turn the meat upside down, make a deep cut every two centimeters and taste it, and evenly apply spiced salt to the cut.

6. Setting: Insert a few bamboo sticks between fat meat and lean meat to prevent the meat pieces from being deformed during baking.

7. Jiao Na: Leave the processed meat for two hours. During this period, you can blow the meat against the air conditioner, which is easy to taste and can dry the moisture on the surface of the meat. After 2 hours, seal the meat noodles with tin foil, preheat the oven to the highest temperature in advance, and bake the meat pieces for about 35 minutes. Bake the skin until it pops out, and take out the meat when there is black coke on the skin and liquefaction.

8. Burning: Take out the roasted meat and cool it or blow it with a fan. Just cool it until it's not too hot. Carefully scrape off the blackened skin with a knife.

9. Reheating: Scrape the blackened meat, coat it with a layer of oil, and bake it again for 10 minute until the skin is forced out of the oil.

10. At this point, the production process of Macao roasted meat is all over. After the barbecue cools, take out the bamboo stick and change the knife with seafood sauce and fine sugar.