1, put 500g salad oil into the pot, heat it, add the above spices and auxiliary materials, fry it, remove the residue, and naturally cool it thoroughly for later use.
2. 250g of pepper powder, 250g of cumin powder, 20g of thirteen spices, 300g of chicken essence, 250g of monosodium glutamate, 700g of salt and 500g of pepper noodles. Mix and stir the ingredients evenly, smear them on the pork belly (where the hook is placed, the upper end of the meat must be coated with seasoning), sprinkle an appropriate amount of white cooked sesame seeds evenly, and finally drop the seasoning oil until all the ingredients are evenly mixed (.
3. Hang the marinated pork belly with an iron hook, scrape the marinade powder and hair off the skin with a knife, brush the crispy skin with an oil brush, and then blow it against the skin with an electric fan overnight until the surface of the skin is dry and free of moisture.
4. Raise the fire first. When the oven temperature reaches 100 degrees Celsius, you can hang the meat into the oven with all the meat faces facing the fire core. When the oven temperature reaches 160℃, close all the upper baffles and bake for 20 minutes (be careful not to exceed 200℃), and keep it at 180- 190 normally. If the firepower is too large, open the oven cover for 5- 10 seconds to cool down, and then continue baking.
5. After baking the meat noodles for 20 minutes, open the furnace cover and quickly turn the meat noodles over to the quasi-fire core, and control to turn them all over within 5 minutes to start baking, and fully open the tuyere. When the temperature rises to 180 degrees Celsius, close the tuyere and leave a gap of 2 to 3 fingers. Note that the temperature in the furnace cannot exceed 2 10 degrees Celsius. If the temperature is too high, open the furnace cover.