raw material
A piece of pork belly with skin (about 300g), salt 1 0g, spiced powder10g, soy sauce 10ml, 8g of sugar, 5g of edible baking soda, 3 slices of onion1root, ginger, 3-4 bamboo sticks and 1 piece of tin foil.
Fold and edit this paragraph. Practice 1
1, wash the pork belly, then put it into the pot with cold water, add onion and ginger, slowly cook until the meat changes color, and stick it with chopsticks without blood spilling, and the meat quality is about 7% mature;
2. Remove the cold water immediately after the meat is cooked. After the outside is slightly cooled, use a towel to absorb the water;
3. Stick some small holes in the skin with a bamboo stick, and the finer the hole, the better, and then scrape the white film and impurities on the skin with a knife;
4. Sprinkle a pinch of salt (about 3 grams) on the skin and coat it with baking soda;
5. Turn the pork belly over, cut a few knives on one side of the lean meat to make it taste even, then pour the remaining salt, sugar, spiced powder and soy sauce into a bowl, and marinate the lean meat in the seasoning face down for 1-2 hours;
6. Take out the marinated pork belly, suck up the excess juice, cross-string it with bamboo sticks to prevent deformation, and then wrap the meat tightly with tin foil, leaving only the skin exposed;
7. After the waste heat in the oven reaches 250 degrees (or the highest temperature), put the pork belly in and bake at this temperature for about 30 minutes, or take it out after the skin surface starts to turn yellow and scorch, and scrape the black coke on the surface with a knife;
8. Coat a layer of cooking oil on the scraped skin surface, continue to put it in the oven, and bake with 200 degrees of fire for 10 minute, or you can see the skin surface moistened with oil;
9. Finally, the roasted meat can be sliced after cooling slightly. The skin can be eaten with white sugar, and the lean meat can be eaten with soy sauce.
Fold and edit this paragraph. Practice 2
Ingredients: pork belly, baking soda, onion and ginger, various seasonings.
Practice:
1: Pork belly is cut into pieces to facilitate ripening.
Put cold water into the pot, add ginger slices, and cook the onion and cooking wine together. After the water boils, turn to low heat for 8- 10 minutes to turn off the fire.
2. Cooked pork belly is too cold and washed clean.
3: Use toothpicks to fry dense holes in the skin, as evenly as possible.
4: Cut the meat as shown in the figure, each knife is about 8- 10mm thick, and it will stop when it is cut to the fat part.
5: Put a layer of salt on the skin. Put another layer of baking soda on it. Baking soda is the key to crispy skin ~
6: Use soy sauce, thirteen spices, salt and a small amount of sugar to make juice, and marinate the pork belly for several hours.
7: The marinated pork belly absorbs the juice and wraps it with tin foil, only the skin is exposed.
Folding ingredients
Ingredients
Pork belly with skin 1 block (about 900g)
ingredients
Appropriate amount of seafood sauce, baking soda, salt, allspice powder, sugar, cooking wine, onion and ginger.
Folding step
1, wash the pork belly, then put it into the pot with cold water, add onion ginger and 1 teaspoon cooking wine, slowly cook until the meat changes color, and stick it with chopsticks without blood spilling, and the meat quality is about 7% mature;
2. Immediately after the meat is cooked, remove it and wash it with cold water, pull out the hair with tweezers, and then scrape the white film and impurities on the skin with a knife.
3. Use a bamboo stick (I use an iron stick) to make some small holes in the pork skin. The finer the hole, the better. Put 1 teaspoon of salt on the pork skin and marinate for about 20 minutes.
4. Put baking soda on it again, and pour the salt, spiced powder, soy sauce, sugar and cooking wine into a bowl and mix well. 5. Turn the pork belly over, cut a few knives on the lean meat side so that the taste is even, then apply the marinade to the meat and string the meat with a bamboo stick (iron stick).
6. Put the lean meat part down and marinate in the remaining seasoning for 2 hours.
7. Wrap the meat tightly with tin foil, leaving only the skin exposed. Preheat the oven to a high temperature of 480F/250C or above, add the meat and bake for about 40 minutes. After seeing that the surface of the skin began to turn yellow and scorch, take it out, take away the tin foil paper, scrape the black coke on the surface with a knife, and then coat the skin surface with a layer of cooking oil. Continue to put in the oven and bake for 20-30 minutes with a fire of 400F/200C, or you can see the surface of the meat skin oiling outward.
8. After cooling, cut into pieces and dip them in.