Making material

Pig leg with skin (rectangular whole meat)1000g

Water 1 l

3 slices of onion and 3-4 slices of laurel leaf.

Flour 1- 1.5 tbsp

Proper salt and pepper

manufacturing method

1. Wash and dry the meat pieces, cut several knives on the surface of the skin along the short axis direction, and cut through the skin to the depth of about 1 cm. Tool distance is 1.5-2 cm.

2. Put the meat in a baking tray, skin down, and add water about 2 cm deep.

3. Preheat the oven to 160℃, put it in a baking tray, and take out the meat 15 minutes after the water boils. You can also put the meat in a large pot with the skin facing down, add water 15 minutes, and then take it out.

4. Sprinkle salt and pepper evenly around the meat, and insert laurel leaves into the gaps in the skin.

5. Put a grill on the baking tray, and put the meat on the grill with the skin of the meat facing upward, so that the meat will not contact the soup in the baking tray, and the sweat flowing out during baking can also be collected in the baking tray. Put the baking tray at the bottom of the oven (the temperature is still 160℃).

6. After roasting for half an hour, pour about 500ml of water on the meat.

7. Slice the onion, put it in a baking pan, continue baking for about 1 hour, and collect the soup in the baking pan in a large bowl.

8. Adjust the oven thermostat to 250℃, and open the oven door to breathe after reaching the temperature. Bake for 5~ 15 minutes until the skin turns yellow and brittle, and the grease comes out with oil bubbles. Turn off the power, open the oven door and let the meat stand in the oven for 10 minutes before taking it out.

9. Pick out the onion pieces in the soup, decant the oil slick, then pour into the pot, sprinkle with flour and mix well, add the right amount of salt and pepper to adjust the taste, and put it on the fire to make a thick pouring juice.