1. Pork belly with skin, cut into 15X15cm chunks for one meal. Put the green onion, ginger slices, and 2 tablespoons of cooking wine in a pot under cold water. After boiling, skim off the foam, cook for 8 minutes, pierce it with a toothpick, and remove it if there is no blood precipitation.
2. Soak the cooked pork immediately in cold water or rinse it with cold water.
3. If the pork is too cold, soak up the moisture with a paper towel. Be sure to blot dry. Use toothpicks to pierce some of the eyes, the denser the better, don't use too much force, otherwise the final product will not be crispy. Remember to be dense.
4. Add 1/4 teaspoon of salt to the pigskin and spread evenly. Then add baking soda with 1/4 of the salt and spread evenly. Do not add too much baking soda, otherwise it will suffer. If you add less, the skin will not be crispy. I took it 3 times with my fingertips, about less than 2g.
5. Cut one side of the pork into a 1cm wide back piece, but do not cut it through, as shown in the picture.
6. 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of rose water, 1 tablespoon of sugar, 1/4 teaspoon of salt, 1/4 teaspoon of chicken essence, and 1/4 teaspoon of five-spice powder. in.
7. The small bowl is just right, put the pork with the skin facing up, and marinate the part that has just gone beyond the pork. Marinate for 2 hours or more.
8. Marinate the pork and drain the soup.
9. Take a piece of tin foil, apply salad oil, and wrap the marinated pork so that only the pork skin is exposed. You can pack a few more layers, but the layer close to the pork must be greased. Line the baking tray with tin foil.
10. Bake on the highest heat of the oven for 30 minutes. Or preheat to 250 degrees and bake for 30 minutes. It's fine to see that the pigskin turns yellow and slightly burnt.
11. Scrape the black charred part of the pigskin with a knife. Then brush the pigskin with a layer of salad oil, bake at high temperature for 5 minutes, and then brush with a layer of oil, and bake for 3-5 minutes. Or brush the salad oil and bake at 180 degrees for 8 minutes. Take it out, cool it slightly, and cut it through.
Tips:Baking soda is the key to this dish. Don't put too much when you are newcomers, otherwise the skin will be crispy, but it will be bitter. Dip a small amount with your fingertips and rub evenly on the skin of the meat. Repeat 3-4 times, that's all.
