Cantonese-style pork roast with skin

Materials

Pork belly with skin 1g；; Spiced powder 5g; Salt (seasoning) 1g；; Salt (for barbecue) 25g

Practice

1. Clean the pork belly, and use kitchen paper to absorb the water on the surface

2. Insert numerous holes in the meat noodles at will with a fork (function: 1. Make the pork easy to taste, 2. Cut off the fiber of the meat, and it is not easy to curl when baking)

3. Spiced powder and.

6. Take the pork out of the refrigerator, absorb the water on the surface of the skin with kitchen paper, wrap the meat with tin foil to expose the skin, then sprinkle a dense layer of salt on the whole skin, put the skin up in the oven, and fire it up and down at 25 degrees for about 4 minutes

7. Take out the roast meat, scrape off the salt on the surface (this salt can be used for salt preparation after being crushed), and use a fork to densely. The finished feature is that the skin should have the effect of puffing.

8. Leave it out of the oven and let it cool a little before cutting into pieces. When it is heated, the skin and meat will separate.

Roasted pork belly with day lily

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Materials

A small strip of pork belly with skin and bones; A little day lily; A few flower mushrooms; Onion; Ginger; One red pepper; One octagonal; Two small pieces of rock sugar

Method

Put the oil in a wok to 8% heat, add the rock sugar until it will melt, add the pork belly, stir-fry and color

then add the onion ginger and star anise, pour in the soy sauce after it is fragrant, spray a little yellow wine

and then add boiling water to overflow the pork belly. After the fire is boiled, turn to low heat and stew until the meat pieces can be poked with chopsticks

.