Crispy roast meat -- Summary of experience and lessons

Crispy roast meat -- Summary of experience and lessons

Introduction:

"Crispy roast meat is one of the very traditional roast waxes in Guangdong. The pig skin is crispy and the pork is glutinous."

Production steps:

Step 1: skin streaky pork, cut into 15x15cm large pieces, the amount of a meal. Put green onion, ginger slices and 2 tbsp cooking wine into the pot under cold water. After boiling, skim the foam and boil for 8 minutes. Prick it with toothpick and remove it without blood.

Step 2: soak the cooked pork in cold water or cool it in cold water.

Step 3: for undercooled pork, dry it with a kitchen towel. Do suck it up. Prick some eyes with toothpick, the denser the better, not too hard, otherwise the final product will not be crisp. Remember to be dense.

Step 4: add 1 / 4 teaspoon salt to the pigskin and spread evenly. Then add 1 / 4 sodium bicarbonate and spread evenly. Never add too much baking soda, or it will be bitter. If you add less, the pigskin will not be crisp. I took it with my finger pulp about three times, less than 2G.

Step 5: cut one side of the pork into 1cm wide back slices, but do not cut through, as shown in the figure.

Step 6: Mix 2 tbsp of raw soy sauce, 1 tbsp of old soy sauce, 1 tbsp of rose syrup, 1 tbsp of sugar, 1 / 4 tbsp of salt, 1 / 4 tbsp of chicken essence and 1 / 4 tbsp of five spice powder into a small bowl.

Step 7: the small bowl is just right, put in the pork, skin up, marinate the part of pork that just did not pass. Marinate for 2 hours or more.

Step 8: marinate the pork and drain the soup.

Step 9: take a piece of tin foil, coat it with salad oil, pack the cured pork, only the pig skin is exposed. You can pack more layers, but the layer close to the pork must be oiled. Tin foil should also be laid on the baking tray.

Step 10: bake for 30 minutes at the top of the oven. Or preheat to 250 degrees and bake for 30 minutes. You can see the pigskin turning yellow and slightly burnt.

Step 11: scrape the black part of the pigskin with a knife. Then brush the pigskin with a layer of salad oil, bake for 5 minutes at high temperature, brush another layer of oil, and bake for 3-5 minutes. Or brush salad oil and bake at 180 degrees for 8 minutes. Take it out, cool it a little and cut it through.

Materials required:

Pork: 200g

Scallion: right amount

Ginger slices: right amount

Cooking wine: moderate

Salt: 1 / 4 teaspoon

Baking soda: (1 / 4 of salt)

Soy sauce: 2 tablespoons

Old style: 1 tablespoon

Rose syrup: 1 tablespoon

Sugar: 1 tablespoon

Chicken essence: 1 / 4 teaspoon

Five spice powder: 1 / 4 teaspoon

Note: this dish baking soda is the key, novice do not put too much, otherwise the skin is crispy, but will be bitter. Apply a small amount of it to the skin evenly. Repeated 3-4 times, both can.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: salty and fresh