Because of its fluffy and crisp meat and layered taste, it is called unique skill. A piece of meat can taste three flavors. First, the skin will feel crisp, then the fat will feel soft, and finally the lean meat will feel sweet.

Exercise:

1 two or three pounds of pork belly, scrape the pig hair clean, and use the needle "Ji" pig skin, the more the better.

Turn the pork upside down, draw several parallel straight lines with a knife, and mix the spiced pepper with monosodium glutamate. The mixed seasoning looks a bit like three-in-one coffee powder.

Spread the seasoning evenly on one side of the pork belly. Wipe the pigskin with the remaining seasoning by hand and marinate it for a long time.

Blanch the pigskin with boiling water, and the meat can be lightly drenched and turned white. (You can put it in a flat-bottomed pot and add water), and then hang it to dry (especially the pigskin can be dried by a fan until it is a little dry and hard)

Meat less than two inches thick should be roasted at 180 degrees for 35 minutes. Depending on the skin condition, use a broom to sweep the raw oil, and then sweep it again at regular intervals (sweeping the oil can raise the skin temperature and thus burst). If the bulla looks like a tumor, puncture it with a long needle and flatten it with a knife. If it is too small, don't let the oil bounce, but later.

Crispy or not, look at two points.

1) Is the surface dry? How to bask without basking? How can it be brittle without drying?

2) Cooked enough, but not cooked enough, it may be brittle, but it will soon become soft and the moisture inside will rise, so sometimes the barbecue bought outside will not be brittle for two hours, and some can be brittle for one day.

What is boiling water for?

Pour boiling water also has two meanings.

1) can remove black objects.

2) Make the skin looser when baking.

The small effect of the oven is almost worse. When baking, the raw oil is swept on the skin, which is easy to increase the temperature and explode the skin.