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.

Hong Kong-style roasted meat-barbecued pork ribs and chicken wings

manufacturing method

Ingredients: ribs and chicken wings seasoning: Lee Kum Kee barbecued pork sauce, salt, sugar, liquor and soy sauce.

Wash the ingredients, drain the water, then season with 2 tablespoons of barbecued pork sauce, appropriate amount of salt, sugar, white wine and soy sauce, and mix well. Then put them in the refrigerator for one night. I made it at night, and I didn't take it out until noon today 10.

The bottom of the baking net is covered with a layer of tin foil to catch the sauce and oil on the ribs, so that the baking tray will not be dirty and there will be no annoying oil. It's time to wash the dishes. Spread the chicken wings of the ribs flat on it, bake them at 150 degrees for 20 minutes, then brush a layer of leftover sauce on each side and bake them at 200 degrees 10 minutes.