1. After washing the pork belly, put it in a pot of cold water to boil the water, add the ginger cooking wine, boil on medium heat and cook for 10 minutes. Remove
2. After blanching, wipe the water dry, first use tweezers to clean the hair on the surface of the skin. Take a fork and poke holes in the surface of the skin one by one. Note: One or two millimeters apart, poke one by one, this is the key to crispy skin. Must be full
3. The salt used here is the large particles of salt used to pickle pickles. I use a blender to break them up. This type of salt is different from the salt we usually eat, so it is better to use coarse salt. Feel the salt on every side. Finally, wrap it in plastic wrap and put it in the refrigerator overnight
4. The next afternoon. Because our dinner here is taken out in the afternoon for dinner. Prepare a piece of tin foil. Put it on tin foil. Preheat the oven to 230°. 40 minutes
5. Here I wrap it in a square shape. It is recommended to remove it in the middle of the wrap, because there is a lot of oil. Bake in the lower level of the oven for 40 minutes. Remove the tin foil yesterday. Be sure to pad the oven tray underneath.
6. Remove the tin carton. Bake in the middle of the oven at 230° for 15 minutes until the skin is hard and crisp. Take out and let cool
7. A very fulfilling dish. The pork belly must be fat and lean
