the way of barbecuing boneless pork belly is introduced in detail, including the cuisine and its functions: private cuisine

taste: salty and sweet technology: ingredients for barbecuing boneless pork belly: main ingredients: 511g of pork sandwich (soft pork belly)

seasoning: 11g of salt, 5g of white sugar, 1g of spiced powder, 13g of maltose and 13g of liquor. The yield is 71% to 75%. Teach you how to cook a barbecued pork belly, and how to cook a barbecued pork belly is delicious. Boiling and processing: Boil the pork belly with water for about 21 minutes until it is 81% cooked, and then cut several knives across the lean meat to a depth of 7 to 11 mm (it will be deformed if it is cooked too deeply).

2. salting: mix the salt, sugar and spiced powder, rub them in the pork and marinate for 21 minutes.

3. coloring: after maltose, Zhejiang vinegar, rice wine and clear water are evenly mixed and dissolved, the pork belly is drenched with boiling water, so that the pigskin can be colored. Then apply the above dissolved raw materials to pigskin for coloring (also called epithelium).

4. Roasting: Bake the pork brisket in the oven for 1.5min, then take it out, and poke holes in the pigskin with a nail board (wooden board with small nails) so that the meat will not leave the skin after roasting, and the skin will not blister when roasting. Then stir-fry the meat in the oven for 1.5 minutes until the skin turns red. The furnace temperature should be between 161 and 211℃. The practice of barbecued roast duck introduces the cuisines and functions in detail: private cuisine of Beijing cuisine, nourishing the body, nourishing the spleen and stimulating the appetite, malnutrition recipes < P > Taste: frying and roasting technology: making materials of barbecued roast duck in open hearth: main ingredients: duck 1211g < P > Accessories: lotus leaf 31g < P > Seasoning: 51g of green onion, 51g of ginger, 51g of maltose and 3g of pepper. Duck skin, duck meat, sweet noodle sauce, onion and so on are rolled with lotus leaf cake to eat, which has a special flavor. Teach you how to cook barbecued roast duck, how to cook barbecued roast duck is delicious. 1. Slaughter and wash the duck, cut a 3.3 cm long hole under the duck's left arm, take out the internal organs, chop off the duck's paw and the tip of the arm from the corner of the duck's leg and wing, and wash it. Soak the dried lotus leaves in hot water and cut them into pieces, mix them with onion, ginger and pepper, and stuff them into the belly of the duck from the opening. Use an iron fork to pass through two duck forks from the root inside the duck leg, so that the fork tips pass through the head about 1.7 cm.

2. Boil the duck repeatedly with boiling water for five or six times to make the duck skin swell, then brush it with a layer of caramel water (51 grams of sugar with 251 ml of water) and put it in a ventilated place to dry. Then, put the duck fork on the burning charcoal, roast the ribs first, then roast the back, and finally roast the chest, and roast the whole duck to a bordeaux color.

3. Wipe the roasted duck with a clean cloth. First, grow the duck skin slices into pieces with a width of 5 cm and 3.3 cm, and then grow the duck meat slices into pieces with a width of 3.3 cm, 1.7 cm and a thickness of 1.5 cm. Serve with sweet noodle sauce and scallion. The key to the production of barbecued roast duck: the duck must be dried and then roasted.

Pettitte-food phase grams:

Lotus leaves: lotus leaves, tung oil, poria cocos and silver.