1. Boiling: boil pork belly in water for about 20 minutes to 80% cooked, remove and slice the lean meat several times, 7 to 10 mm deep (if too deep cook will deformation) .
2. Marinade: Mix Salt, sugar and five-spice powder well, rub in brisket meat and marinate for 20 minutes.
3. Color: the maltose, Zhejiang vinegar, rice wine, water mixed and dissolved, and then the belly meat with boiling water drench skin, through drench skin so that pigskin can color. Then put the above dissolved raw materials on pig skin coloring (also known as epithelial) .
4. Four. Roast: roast brisket into the oven for 15 minutes, take out, with a nail board (nail on the small wooden hole in the skin) so that the meat cooked without leaving the skin, barbecue when the skin does not blister. Then put the brisket into the oven for 15 minutes until the skin is bright red. The optimum furnace temperature is 160-200 °C.
