Materials/Tools: Pork belly, ginger, garlic, star anise, cinnamon, tsaoko, allspice powder, salt, soy sauce, soy sauce, oyster sauce, white sugar, white vinegar, oven, toothpick and tin foil.

1, pork belly is cleaned, pork belly is put into the pot in cold water, and boiled to remove floating foam.

2. Add ginger slices, star anise, cinnamon, tsaoko and cooking wine, turn to low heat and continue to cook for 20-25 minutes, then take out and control the water.

3. Ginger and garlic powder, 1 tablespoon sugar, 1 tablespoon salt, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, half a tablespoon soy sauce, 1 tablespoon spiced powder, and stir evenly to make juice.

4. Poke countless small holes on the surface of pigskin with toothpicks to facilitate the taste. Cut the pork belly skin downward with a knife block, leaving the fat part about 5mm, and do not cut off the skin.

5, the marinade is evenly applied, and every mouth should be applied, so that the taste is even. Marinate for 2-3 hours after application to make it completely tasty.

6. The bottom of the braised pork belly is wrapped in tin foil, only the skin is exposed and fixed with a toothpick.

7. Dry the surface, brush a layer of white vinegar, sprinkle a layer of coarse salt and put it in a preheated oven. The middle layer 180℃ is heated up and down and baked for about 30 minutes.

8. Take out the coarse salt scraped off the surface, brush white vinegar on the skin again, and continue to bake in the oven 190-200 degrees for another 20 minutes.