It's a wide-bricked roast

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One, a piece of fresh bouquet

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2 pickled meat: pentachondrial and salt appropriate for full horse-killing chickens in skin-skin-free areas (massing)

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Three, turn it over, the skin is not salted, but dry as much as possible, the skin goes up and doesn't cover anything in the fridge near the wind

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Four. A little red in the fragrance

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Five, a layer of salt spread over the dry skin, 200 degrees of preheat, five minutes later

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6.40 minutes to take out the roast, shave the salt of the surface (which can already be seen with some brittle skin) and then enter the oven, which is also about 40 minutes to roast in the fire

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Seven, the skins are all scrawny

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Eight. Cut it open. It's cracking! Ho-ho

Friendly Reminder: 1. To get crispy skin, the skin must be air-dried as thoroughly as possible. 2. For the roast pork, try to choose a leaner cut of pork belly; meat that has been frozen and then thawed cannot make crispy roast pork. 3. Unless you have a large group or really love roast pork, do not make too much at once. Eating too much is very greasy, and pairing it with some plum sauce can help cut the richness. 4. Leftover roast pork must be reheated in the oven before eating the second time, otherwise the skin won't be crispy!