What should Guangdong roast pork (crispy pork) do?

Guangdong roast pork (crispy pork) practice;

1. Pork belly is put into boiling water, boiled until it is half cooked, and cold water is taken out.

2. Dry the meat in water, cut several knives on the surface of the meat every 2 cm (one is convenient to taste, the other is to avoid foaming), and then evenly spread wine, spiced powder and salt on the surface of the knife edge.

3. Put the pork belly skin face up, and make countless holes in the pigskin vertically with a bamboo stick. The deeper the better! The skin baked in this way will be crisp when the time comes. Scrape the skin with a knife and smear it with refined salt and baking soda powder to facilitate the taste of the skin and loosen it after cooking.

4. Hang the pork belly for 2 hours, and wrap the lean meat in tin foil.

5. Preheat the oven at 250℃15min, add the pork belly, bake with the skin facing up for 40min, and hear the skin snapping. The black coke on the skin liquefies and the meat is roasted for the first time.

6. Take out the meat and cool it slightly, and scrape off the blackened surface of the leather with a knife. Then apply a layer of oil and put it back in the oven at 200℃ 10 minutes or so until the pigskin is crisp.

7. After the barbecue is a little cold, cut it into pieces and put it on a plate, preferably with seafood sauce or sugar.