Roasted meat is a classic of Cantonese cuisine, and it is an important food for people's birthday banquets and banquets of New Zhang Chunming Company. There is an oven at home, haha, it is not difficult to make, and it is more appetizing than selling outside. ...

material

Material: Pork belly with skin 400g；;

Accessories: spice powder, salt, baking soda1g.

Guangdong style roasted meat

1

After washing the pork belly, put it in a cold water mouth, and add ginger, dried onion, garlic, cooking wine and aniseed.

2

Cook over high fire until 70-80% mature, and take out.

three

Rinse the grease on the surface to cool the meat.

four

Dry the water with kitchen paper.

five

Punch holes in the pigskin with bamboo sticks, the denser the better.

six

To taste better, cut the meat a few times, but don't cut off the skin.

seven

Sprinkle salt and allspice evenly.

eight

Carefully spread it evenly, and the spiced powder should not stick to the skin.

nine

Put some salt and baking soda on the skin, and then wrap the meat with tin foil, leaving only the skin. In order to ensure that the meat does not deform during roasting, two bamboo sticks are inserted to fix the shape. Marinate for 3 hours.

10

Preheat the oven and stick a hole with a bamboo stick before baking.

1 1

Bake at 230 degrees for 50 minutes.

12

Take it out of the oven and apply a thin layer of oil to your skin.

13

Put it back in the oven, in the middle layer, and bake for 15 minutes. Take it out of the oven.

14

Cool, chop, set the plate and dip in yellow mustard or white sugar.

skill

1. Punch holes in pigskin with bamboo sticks. The denser the better, the crisper the baked pigskin.

2. Don't stick the spiced powder in the marinade to the pigskin, so as not to turn black when baking.

3. You can't use too much baking soda. Too much baking soda will have a bitter taste.