Prepare 1 chunk of pork belly with skin (pork belly must be fat and thin) and seasoning: 30g of cooking wine, 50g of coarse salt, 6 slices of ginger, and tinfoil 1 slice.

first step

After washing pork belly, put it in a cold water pot and boil it, add ginger wine, boil it over medium heat and then cook it 10 minutes and take it out.

Second step

After blanching, dry it with water and clean the fur on the skin surface with tweezers. Take a fork and poke several holes in the epidermis in turn. Note: punch holes at intervals of one or two millimeters in turn, which is the key to crispy skin. Be sure to poke it full.

Third step

The salt used here is big salt for pickling pickles, which I broke with a blender. This kind of salt is different from the salt we usually eat. It is better to use coarse salt. Salt should be stained on all sides. Finally, wrap it in plastic wrap and put it in the refrigerator overnight.

Fourth step

The next day, prepare a piece of tin foil. Put it on the tin foil. Preheat the oven to 230 degrees for 40 minutes.

Step five

It is recommended to wrap it in a square shape and take it off in the middle, because there is a lot of oil. Bake in the lower oven for 40 minutes, and take out the tin foil. Be sure to put an oven tray under it.

Step 6

Take out the tin box. Bake in the middle layer of the oven at 230 degrees 15 minutes until the skin becomes hard and brittle. Take it out and let it cool.

Step 7

Cut into small pieces.

It is very important to make the skin of crispy roast meat crisp, that is, after the meat is blanched with water, put the needle in oil, sprinkle salt and baking soda, and don't soak it in water again. Add barbecue salt in proportion and put it in the refrigerator for two hours. This barbecue will taste better. Take it out after refrigeration, and wrap the thin part with tin foil because it is thin. After entering the furnace, the epidermis must be forced by fire before the early flowering, because the thin part has been wrapped in tin foil, and the rest of the epidermis is fine. It will burn directly until you hear the sound like popcorn, and then we will change it to medium-low heat and bake it slowly. After the fat part is baked out, it can almost be released after being slightly dried.