First, crispy pork belly:
Ingredients: 400g pork belly. Accessories: a little onion and garlic, a proper amount of ginger slices, Chili powder 1 spoon, half a spoon of spiced powder, 3 tablespoons of salt, a little sugar 1 spoon, white vinegar, cooking wine 1 spoon, soy sauce 1 spoon, oyster sauce 1 spoon.
Production method:
1. cold water pork belly, add onion and ginger slices, add cooking wine and cook for 10 minutes.
2. Wash and dry pork belly. Then cut the other end of the meat into small pieces, don't cut it off, the skin is still attached.
3. Adjust barbecue sauce: Add soy sauce, oyster sauce, Chili powder, spiced powder and sugar to the bowl.
4. Brush the barbecue sauce evenly on the pork belly and marinate for 15 minutes.
5. The pork belly skin is facing up and wrapped in tin foil. Punch holes in the skin with toothpicks to facilitate tasting.
6. Put a layer of white vinegar on the skin, then spread a layer of salt, and poke the tin foil and meat with a toothpick to prevent the tin foil from falling. Send it to the middle layer of the preheated oven and bake at 200℃ for 30 minutes.
7. Take out the meat, scrape off the salt on it, open the tin foil, and then bake it in the oven at 200℃ for 20-30 minutes. Look at the size of the meat and the temperature of the oven, and observe that the skin is full of big bubbles, and the color is almost black!
8. After roasting pork belly, the skin is crisp and the meat is crisp. It has both the chewiness of lean meat and the smoothness of fat meat. Full of flavor, it is delicious with white sugar or Chili noodles!
Second, roasted eggplant with garlic:
Ingredients: 1 long eggplant. Accessories: appropriate amount of chopped green onion, 5g of garlic, millet pepper 1 teaspoon, cumin powder 1 teaspoon, Chili powder and black pepper powder 1 teaspoon, 2 tablespoons of soy sauce, oyster sauce 1 teaspoon, and appropriate amount of sugar.
Production method:
1. Brush a layer of edible oil on the surface of eggplant, then put it in a preheated oven and bake it at 200℃ for 20 minutes (spread tin foil on the baking tray in advance to avoid the baking soup staining the baking tray).
2. Mash the millet pepper and garlic in a cooking machine.
3. Put oil in the pot, add garlic and millet pepper, stir-fry for 3 minutes on low heat, add sugar, cumin powder, black pepper powder, Chili powder, soy sauce and oyster sauce to taste, and turn off the heat after stirring.
4. Cut the roasted eggplant from the middle with a knife, and then cut a few knives on the eggplant with a knife to facilitate the taste.
5. Pour the cooked sauce on the roasted eggplant, spread it around the eggplant as much as possible, and sprinkle with chopped green onion.
6. Bake in the oven 180℃ 10 minutes, and you can eat! Eggplant is soft and delicious, full of garlic flavor, and the taste definitely kills the barbecue stall!