Shao JIU ban Tang

Salt and pepper powder: 3 and a half tablespoons of salt, 2 tablespoons of sugar, spiced powder 1 tablespoon.

White pepper powder 1 tbsp (pre-mixed evenly) baking soda powder

way of doing things

(1) After the meat is washed, put it in boiling water and blanch it for 15 minutes, 5-6 is perfect (put the skin down first, then rotate it).

(2) Dry the water, wipe the water with oil-absorbing paper, with the skin facing up, evenly apply Shao wine, wait for a while, and use sharp iron to support it.

(satay branch is ok) Punch holes evenly on the pork skin.

(3) Gently scrape two knives on the surface of the skin with a knife, just like scratching the skin of a pig. Then rotate and use a sharp knife to cut several knife lines on the meat surface (it is not necessary to break them), so that the meat can digest and absorb the pickled materials to taste.

(4) Then apply 2 tablespoons of salt, sugar 1 tablespoon, half a slice of south milk, and spiced powder (just sprinkle evenly). Except the skin. If the pork skin is coated with spiced powder, the skin will be baked very dark brown and not easy to be orange.

(5) Save a part of the meat with tin foil paper, expose the skin, and put it in a freezer for air drying for three days (the drier the skin, the more brittle it is).

(6) After taking it out of the refrigerator and cooling it (about 10 minute), take off the tin foil, wipe the water with oil-absorbing paper, and heat the electric oven for 200 degrees.

(7) Rub a little baking soda evenly on a part of the skin, and then sprinkle a little salt evenly on a part of the skin.

(8) A part of the meat is wrapped with a new layer of tin foil paper, and the skin is exposed. Put it in the middle part of the electric oven and burn it for 40-45 minutes.

(9) move the iron shelf up to the top floor, increase the attention to 220 degrees, open the tin foil paper, and bake for 20-25 minutes until.

Pork skin has a well-proportioned air bubble, and the skin has already exploded beautifully and is orange.