Every time I go to a barbecue shop, one of the things I must buy is crispy barbecue. The skin baked by a good barbecue restaurant is crisp, golden in color, fat but not greasy. The crispy roast pigskin of the general baking shop is not crisp, hard and unpunctual. Nowadays, roasted meat is not only in barbecue shops, but also on the dining tables of every household. The process of making barbecue is not difficult, but there are some precautions that people don't understand. Let's take a look:

1, barbecue selection.

Most people choose pork belly, and the fat part of pork belly with fat and thin is stronger, not as loose as other pork belly; Don't choose pork belly that is too old, it is difficult to cook thoroughly, and it takes skill to want crispy skin; It is also suggested that you should not be afraid of "greasy" and choose front leg meat or plum meat. Lean meat is not greasy compared with fat meat, but it is easy to burn if the firing method is not handled properly.

Many friends say that their barbecues are too greasy because the ingredients are too fat, but they are not all fat, except meat. Some people use stale meat instead of frozen pork. In fact, cooked frozen pork is not fresh. Don't say it if it's not fragrant enough, and the taste of meat is greatly reduced. Now that pork is spread all over the street, it is easy to buy a fresh piece of pork.

1，pin。

The pin should be uniform and powerful, too deep and too shallow, too shallow will make the skin hard, too deep will easily give out oil; The denser the Pi Zha, the more brittle the finished product; But be careful not to prick your hand, and don't omit this step or prick less because of trouble. Many people say that baking soda or vinegar will make pigskin more brittle. Note that it is brittle! If there is no previous needle work, the skin made by burning meat will definitely not be brittle.

2. baking.

If the meat is thick, you can increase your firepower in the early stage. In order to avoid too much oil, you must bake fire. The master suggested that it is better to burn in a low oven, and it is easier for the flame to explode slowly.

Don't cut the crispy barbecue just cooked, just like the steak needs preheating after frying. When the barbecue is very hot, the knife will lead to a large loss of gravy, and the rest is the crispy sole; Let it cool naturally for about 30 minutes before cutting.

Here I tell you how to cut crispy barbecue. Cut from the side of the meat instead of the skin. When cutting the skin, put the knife straight and pat the back of the knife with your other hand, and a perfect barbecue will be cut out, which is very beautiful.