Ingredients: pork belly
Ingredients: onion, ginger, garlic, spiced powder,
Seasoning: salt, soy sauce, soy sauce, oyster sauce, barbecued pork sauce, cooking wine and white vinegar.
step
First, wash a large piece of pork belly, burn a red wok, brand pig hair, roast it with fire, and then scrape it with a knife. In a pot with a lid, put a proper amount of water, pat a piece of ginger, put a onion knot and a teaspoon of cooking wine, put the pork belly in, boil it, and take it out after the pork is cut. Don't pour the rest of the broth. You can use it for making soup or cooking.
Second, the pork belly is cooked and fished out. Punch holes in the skin while it's hot. You can use sharpened bamboo chopsticks or iron bars. The thinner the stick, the better. This is the key to the quality of crispy skin. I find it useful to make a hole with a western fork. After binding, wipe off the oozing soup, evenly spread a little salt and white vinegar, and then put it aside to dry for ten minutes.
3. Mash garlic, add some cooking wine, spiced powder, oyster sauce, soy sauce and soy sauce, mix well, and then put it on the pork belly. Don't put the skin on it. ) cut a few knives on this side of lean meat to facilitate the taste. Marinate the fish skin for two hours.
Fourth, cut a bigger tin foil, wrap the pork belly in a bag, and pay attention to exposing the pig skin. Turn the oven to the highest temperature (the highest temperature in a domestic oven is generally 230 degrees or 250 degrees), put it in the middle of the oven and bake it up and down for about 40 minutes. The exact time depends on the oven. Watch your skin. There will be blisters, and you can take them out with a little ironing. . After taking it out, scrape the surface of the burnt skin with a knife, brush some sesame oil, disassemble the tin foil and put it back in the oven.
5. Put it in the upper layer of the oven, turn on the big fire, continue to bake, pay attention to observation, and take out the skin when you see that it is purple, which takes about 15 to 20 minutes. oven
6. It's finally an exciting moment. Remove the tin foil and cut it into pieces, cubes or dices you like while it is hot. You can dip it in sugar or other things. Grilled barbecue, the skin is crisp in your mouth, and the pork belly is soft and delicious.