Quickly eliminate the meat stored in the New Year. Is the skin really crunchy ~

Material?

about 1 kg of pork belly

2 tablespoons of light soy sauce

1 tablespoon of cooking wine

1 tablespoon of old soy sauce

2 tablespoons of cumin

half a spoonful of salt

the right amount of barbecue material

a successful method of crispy pork belly?

choose pork belly not too fat, mine is a little fat. Cut a knife in the middle, cut it in half, don't cut it to the bottom, then cut it vertically into small pieces, and blanch it in cold water

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Mix the seasoning evenly, and marinate the pork belly for half an hour

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Absorb the excess water with kitchen paper. Wrap the meat in tin foil

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Dozza holes in the skin

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Brush with a layer of white vinegar

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Sprinkle a layer of salt evenly to be thicker

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Bake at 22 degrees for 4 minutes (adjust the time according to the size of the meat) < Brush a layer of white vinegar on the skin again

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Remove the tin foil and split it into two pieces in the middle, and bake it for about 2 minutes

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Look at the skin, which is full of crispy bubbles

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This is the barbecue material that can be directly cut into pieces and eaten

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Peel.

the roasting time is adjusted according to the meat size.

when curing meat, you can put less ingredients because the dip is salty when baking, so you can adjust it yourself ~