In many of the old son's heart, a mention of eating Cantonese cuisine, many people think of crispy roast pork, but in Beijing mentioned crispy roast pork, more people will strongly recommend the Chinese master of culinary arts Gu Zhihui, who originated in Hong Kong, but Beijing work more than a decade, in such a "combination" of everywhere in the city, the ancient masters but adhere to the original intention, in order to authentic! Cantonese cuisine is unique in Beijing.

Today, let's go into the ancient master, and he learns to train pure Cantonese cuisine - Cantonese crispy roast pork.

Three flavors are clearly organized and colorful, and have the effect of tonifying the kidney and blood, nourishing yin and moistening dryness, is one of the traditional Cantonese cuisine Cantonese barbecue, which is very popular among customers. Cooking good crispy barbecued pork is not an easy task, making a **** there are more than a dozen processes, processes, key points to pay attention to the coefficient of difficulty is relatively high. According to the method, the crispy roast pork is divided into raw roast and cooked roast, there are also distinctive ice roast processing technology.

Despite the different cooking skills of the masters, the three ways have their own advantages, but the same point is that the meat should be blown dry water and then baked, the temperature control must be high enough, at least 300 ℃, so as to achieve the effect of crispy skin. What is not to say, today moncler outlet store kitchen hand to take you crispy roast meat, I hope you eat happy it ~ skinned pork ginger rice wine salt

skinned pork (by the backbone of the region is best) cleaning put into the pot with cooking wine ginger water run "cook beef" button, meat cooked fish up over cool water to clean off the surface of the water. water with a nail in the skin of the meat on one side of the piercing the more dense the degree of grilling after the more crispy

with salt evenly rubbed meat on all sides of the marinade for 8-24 hours meat skin side up into the grill running air electric fryer 230 degrees 20min grilled until the skin of the meat is golden brown and crispy eventually cooled and cut into pieces cut pieces of the skin of the meat in the bottom of the knife cut to the skin of the meat when to beat down the knife hear crisp "click" sound skin crispy meat tender savory incomparable crispy roast pork is done, like you, if you can go out and look at it ~

Tips if you want to make a good job of this dish, there are two important factors affecting the selection of materials, must be used in the three layers of five-flowering pork belly; it should be the grasp of the degree of ripeness, the time and the control of the point of fire, must be many years of experience to practice this dish, and the fire is the only way to make it. Must be many years of experience to be practiced, we today gross, I hope to have some reference to you.