2. clip off the skin on the big roots of the hairs, rinse clean
3. pot of water, add a tablespoon of white wine, into the skin
4. cook until the skin can be easily poked through the chopsticks can be fished out
5. over the cool, dry until not hot
6. scrape the skin with The skin of the meat fat, and the residual hairs on the skin, rubbed under running water to rinse
(This step needs to be repeated several times until the skin of the meat is completely clean)
7. The skin of the meat with dark soy sauce, soy sauce, dashi, orange peel, sugar marinade for 20 minutes, halfway through the turn so that the color is uniform
8. into the casserole dish to cook 20-30 minutes, the skin of the meat clamped up the elasticity, the color of the slightly
liz's little nagging:
1. white wine is very good for deodorization, a pot of water, a bottle of water is enough. The alcohol will evaporate during the cooking process and won't leave a wine flavor
2. Hair and fat oil on the meat skin will easily spoil your appetite. Step 2, 6 need some patience, more checks, sieve with your hands
First clip off the obvious long hairs, and then use a knife to scrape off the stumps
The grease on the skin will lead to fatty taste, odor, so be sure to scrape it clean; scrape, wash, scrape, wash, until it is clean
3. brine condiments with one or two slices of orange peel, but also deodorization, and will also be a fresh fragrance. There is no change to do the peel can also be
Meat skin brine, you can start to do stir-fried garlic marinated meat skin pry ~~~~~~~~