Taste: salty and sweet technology: BBQ has no flesh and blood. Ingredients: 500g pork sandwich (soft pork belly).
Seasoning: salt 10g, sugar 5g, allspice powder 1g, maltose 13g, liquor 13g, rice wine 13g and vinegar 25g. The yield is 70% to 75%. Teach you how to cook pork belly and how to make pork belly delicious. 1. Boiling processing: Boil pork belly in water for about 20 minutes until it is 80% ripe, then cross-cut the lean meat several times to a depth of 7 to 10 mm (it will be deformed if boiled too deep).
2. Pickling: Mix salt, sugar and spiced powder evenly, rub in pork and marinate for 20 minutes.
3. Coloring: after maltose, Zhejiang vinegar, rice wine and clear water are evenly mixed and dissolved, the pork belly is poured with boiling water to color the pigskin. Then, the above-mentioned dissolved raw materials are coated on pig skin for coloring (also called epithelium).
4. Roasting: roast the pork breast in the oven for 15 minutes, then take it out, and use a nail board (a board with small nails to poke holes in the pig skin) to prevent the roasted meat from leaving the skin, and the skin will not blister when roasting. Then put the meat in the oven 15 minutes until the skin turns red. The furnace temperature is 160 to 200℃. The practice of barbecuing roast duck introduces the cuisines and their functions in detail: Beijing cuisine, private cuisine, nourishing diet, invigorating spleen and appetizing diet and malnutrition diet.
Taste: frying and barbecue process: open-hearth roast duck and barbecued pork. Material: main ingredient: duck 1200g.
Accessories: Lotus leaf 30g.
Seasoning: 50g of onion, 50g of ginger, 50g of maltose and 3g of pepper. Characteristics of barbecued pork duck: the duck skin is crisp and the meat is soft and tender. Duck skin, duck meat, sweet noodle sauce, onions, etc. are rolled with lotus leaf cakes to eat, which has a unique flavor. Teach you how to cook barbecued duck, and how to cook barbecued duck is delicious. 1. Slaughter and wash the duck, cut a hole 3.3 cm long under the duck's left arm, take out the internal organs, cut the duck's paw and the tip of the arm from the corners of the duck's legs and wings, and wash. Soak dried lotus leaves in hot water, cut into pieces, mix with onion, ginger and pepper, and stuff them into duck's belly from the opening. Use an iron fork to pass through the two duck forks from the root inside the duck leg, so that the fork tips pass through the head about 17 cm.
2. Cook the duck with boiling water for five or six times to make the duck skin swell, then brush a layer of caramel water (50 grams of sugar with 250 ml of water) and put it in a ventilated place to dry. Then, put the duck fork on the burning charcoal, roast the ribs first, then roast the back, and finally roast the breast to make the whole duck red.
3. Wipe the roast duck with clean cloth. First, the duck skin slices were grown into slices with a width of 5 cm and 3.3 cm, and then the duck meat slices were grown into slices with a width of 3.3 cm, 1.7 cm and a thickness of 0.5 cm. Serve with sweet noodle sauce and onion. The key to the production of roast duck: the duck must be dried before roasting. Pie-food phase grams:
Lotus leaf: Lotus leaf, tung oil, Poria cocos and silver.