Prepare the marinade of roasted meat: 60g of light soy sauce, 0/0g of sugar/kloc-,5g of chicken powder, 5g of monosodium glutamate, 8g of sesame oil, 3g of light soy sauce, 2g of spiced powder, 2g of white pepper powder and 2g of star anise powder, and mix all the materials in a big container to get the marinade of roasted meat.
Processing technology of Cantonese crispy roasted meat;
1. Boiling: Cut pork belly into squares or strips, wash and drain, and cook in boiling water for 20 minutes until it is about 80% cooked. Note: Don't cook pork with big fire, otherwise it will be easy to cook. In cook the meat, pigskin can't face down, because it is rich in gum, and it is easy to touch the bottom and get burnt.
2, pine needles: pick up the pork belly, put the skin face up on the chopping board, use pine needles to tie a small hole in the pig skin, and tie it evenly and carefully.
3. Pickling: Sprinkle coarse salt on the side of pigskin, spread it evenly, marinate for about 10 minutes and then wipe it off.
4. Bacon: Make a few strokes with a knife on the pork noodles, about 2 or 3 centimeters deep, apply the marinade just made, evenly spread it repeatedly, and let it stand for 30 minutes to taste.
5. Tin foil setting: wrap the meat surface with tin foil, only the pigskin surface can be exposed, and insert the barbecued pork needle on two diagonal lines to fix the tin foil.
6, air drying: hook the pork belly with a roast hook, hang it in the wind room, dry the skin with a fan and prepare to enter the furnace.
7. Baking: Preheat the oven to about 250 degrees. After the pork belly enters the oven, the skin side faces the fire until the pigskin makes a "snapping" sound. When the oven temperature drops to 2 10 degrees, the barbecue slowly bursts into crispy skin. Continue to burn until the pigskin is red and shiny, and there will be some burnt corners on the skin. After taking it out of the oven, you can scrape it off.