Ingredients: pork belly 1, ginger 4, onion 2, pepper 1, yellow rock sugar 2, white vinegar.
Put the pork belly in the pot, add all the seasonings and cook for half an hour on high fire. It's time to go fishing Take a baking tray, cut a piece of tin foil on the baking tray, and dry the pork belly surface with kitchen paper. Coat the pigskin with salt. Punching each part of pigskin one by one with a bamboo stick is the key to make pigskin brittle during baking. Then, coat the surface with white pepper noodles and spiced powder, and then brush a layer of white vinegar. Preheat the oven to 200 degrees Celsius. Wrap the pork belly in tin foil and bake at 200℃ 1 hour. 1 hour later, open the oven door, take out the baking tray, and bake the pigskin upward for another 40 minutes.
2. Exercise 2
Ingredients: three layers of meat 1000g, 5 slices of ginger, 3 tablespoons of cooking wine, right amount of cumin powder, right amount of pepper, 20g of salt and right amount of coarse salt.
Put water in the pot, add pork belly, add about five slices of ginger and three spoonfuls of cooking wine, and cook for about 8 minutes to remove the bloody smell of the meat and remove the floating foam on the surface when cooking. After boiling, remove the pork belly, completely absorb the water on the surface of the pork belly with kitchen paper, and let it stand for a few minutes to let the water completely dry. At this time, you can use a toothpick or fork to punch holes on the surface of pigskin and take a proper amount of fine salt. Just adjust the amount of salt according to the size of pigskin noodles or personal taste. Spread the fine salt evenly on the pigskin and pat it gently, so that the fine salt can better penetrate into the fine holes just tied, so as to make the pork roast more delicious. Then use cumin powder, pepper and refined salt to evenly spread on the meat according to personal taste, and then wrap the prepared flower meat with tin foil. Then sealed and put in the refrigerator for 24 hours.
After the pickled and tasty flower meat is taken out, take a proper amount of crude salt, add a few drops of clear water, stir well, and spread it on the pigskin with a thickness of about 0.5 cm. Bake in the oven at 220 degrees for 30-40 minutes. When you take the flower meat out of the oven, you can see that the raw salt has completely condensed into blocks. Take out the whole piece of crude salt with a vessel and remove the tin foil. Put the barbecue on the baking tray and put it in the oven again, or fire at 220 degrees for about 30 minutes, and it's time to cut the tray.
3. Exercise 3
Ingredients: pork belly, a little salt, about 2 slices of ginger thumb.
Preparation: Boil the water in the pot, wash the pork belly and cook for about 6-8 minutes. If there is no blood, take it out of the pot and let chopsticks insert it. Slit eye: the last step is to quickly transition to this step by supercooling. After cold water, the meat is cold and can be pricked. Open a small angle with scissors (note that it must be scissors, the reason will be discussed later), and make dense holes in the skin in sequence (puncture is the key, not too deep, but dense, the reason will be discussed later), and sprinkle salt evenly around, not too much. Oil the wok: oil the wok until it is 5% cooked, put the wok skin down, cover the lid (because there is moisture in the meat, the wok will not stop for a while, pay attention to safety and be calm), and let it stand for about 20 minutes, so that the wok will not fry. Out of the pot: piercing is a key step, and the timing of out of the pot is a key step. When you open the lid and observe, pay attention to turning over the part that has not been fried until you find that the skin is covered with concave and convex particles, the color becomes darker, and the sound is muffled when you knock hard! Cooking state and meat cutting: perfect cooking time, skin will be like this. Cut while it's hot. Because the skin is too brittle and hard, the meat is wedge-shaped after frying, so pay attention to the skin facing yourself when cutting. The tip of the kitchen knife is fixed on the chopping board and cuts like a knife, which can ensure that the blade and the meat are basically at an angle and will not be cut or torn by lean meat. Set the plate and you can serve.