Pork, high nutritional value, all parts of our body have a very good health effects, but also our daily necessities in the family, the following by me to bring you the lean pork western food practices, I hope you guests like!

Lean pork western food practices 1, cook pork in small quantities

Ingredients

Pork 500G, star anise, cooking wine, salt, ginger

Practice

1, wash pork, cut into medium-sized pieces.

2, put into a pot with water to boil, pour off the water, and then wash the meat.

3. Put the water back in the pot, put the meat, shredded ginger and cooking wine.

4. When the water boils, put soy sauce and salt, bring to a boil and then turn down the heat.

5, to use chopsticks to easily penetrate the meat, and no blood, meat cooked, discolored and removed.

6. Tear the meat with your hands, dip it in garlic paste and eat it, or you can eat the meat directly.

Lean pork western food practice 2, sand skin roast pork

Material

skinned pork 1 large (about 1 catty), Shaoxing wine, vinegar and saltpeter moderate

marinade: five spice powder, salt, soy sauce, sugar, pepper, chicken powder (mixed well)

practice

1, the pot filled with water that can be covered by the flower meat, put the cleaned flower pork pork skin-side down into the The pan, cook until the flower meat stereotypes fishing up into the cool water to cool down.

2. Use kitchen paper to absorb the water, and then it's easy to pull out the remaining hairs.

3, wipe a layer of Shaoxing wine, wait for the alcohol to dry and then use a meat stick to poke holes in the pork skin. (The finer, the better.)

4. Put the pork on the rack skin-side down, put a plate underneath, and evenly coat the surface and sides of the pork with the marinade.

5: Turn and spread a layer of white vinegar on the pork rinds and let air-dry in the refrigerator for 6 hours. (Remove half an hour in advance to defrost when grilling.)

6: Wrap the bottom and four sides of the meat with aluminum foil, and the four sides should be 3cm higher like a fence, leaving only the pork skin exposed.

7, then cover with salt paste, do not expose the pork skin, put on a baking sheet. (See Figure 3)

8, preheat the oven at 200 degrees, put in the middle of the oven upper and lower heat for 40 minutes.

9, take out and scrape off all the salt, open the foil wrapped pork, put a roasting rack on top of the foil, roast pork on the roasting rack pork skin side up.

10, put it in the oven at 220 degrees upper upper heat and roast for about 25 minutes, until the skin evenly burst a lot of golden bubbles can be.

11: Once cooled, cut into pieces and enjoy.

Pork Skin

Ingredients

Pork Skin Ingredients:

Water (enough to submerge the skin)

Shaoxing Wine

Salt

White Vinegar

Coarse Salt (for spreading on the skin)

Tools: Bamboo skewers or any tool that can be used to plug the jacks

Cured Pork Ingredients:

Panko

Shaoxing wine

Salt

Pepper

Five-spice powder

Directions

1. Boil water, add Shaoxing wine and salt.

2, put the pork skin side down into the boiling water and cook for about 30 seconds (this step is to make it easy to insert a bamboo skewer when you jack it later)

3, wipe the whole piece of meat dry, and then insert small holes all over the skin (the more, the better), and then apply the marinade ingredients to the meat, not to the skin.

4, use tin foil to wrap the meat around, the skin does not need to wrap, and then put the meat in the refrigerator overnight.

5, take out the meat from the refrigerator (if there is water on the pork skin to wipe dry), and then apply a layer of white vinegar, wait for the vinegar to dry.

6, spread the coarse salt on the skin, preheat the oven at 220 degrees above and below, put a pan of water in the oven and bake for 35-40 minutes.