Chinese Food
Pork in Danish classic diet
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I don't know where this dish comes from? when? I just know that this is a classic dish. It's just like braised pork in the eyes of the whole Chinese people. ~~~~~~Just imagine a group of Viking pirates sitting around the campfire. Sitting on the looted treasure. One hand is a big barbecue. The other hand is a big beer. Spitting about their bravery in the battle of the day Is there a picture??
Cooking ingredients
Cooking Steps
Step1:Preheat the oven to 180 ℃. Clean the neck of the pig with a knife. After cleaning, mark the space on the skin 0.5cm Scratch. Or 1x1cm grid. Make sure that the cut just reaches the meat layer.
Step2:Rub the salt on the pigskin by hand. Make sure that the salt is in the scratches. Then sprinkle the pepper evenly on it. Finally, insert cloves and fragrant leaves into the scratches of Zhupai as shown above.
Step3:Take a heat-resistant porcelain bowl or baking tray slightly larger than pork. Pour in Zero point five After raising the water, put the pork skin upward into a porcelain bowl or a baking pan. Put it into the oven. Then set the temperature to 170175 ℃ twenty-two point five Hours. (please note that the pigskin should not be too close to the fire to avoid burning.) If there is a temperature probe, the center temperature is 7075 degrees. If there is no thermometer, use a knife to stab into the meat. Only a small amount of transparent gravy comes out, which means it is finished.
Step4:Wash the new potatoes while baking. If you are not sure whether the potatoes are fresh or not, peel them off. Boil a pot of water. Add a little salt. Add potatoes. Simmer for 5 minutes, then turn off. Let the potatoes continue to soak in hot water (about 12 minutes
Step5:***** sauce ***** when the meat is finished, the gravy in the baking tray should be skimmed off most of the fat for use. Melt butter in a small pot. Heat over medium low heat. Stir in flour continuously until the dough is fragrant (cannot be burnt). Put a sieve at the mouth of the pot. Pour in the prepared gravy. Filter out the residue. Boil the gravy over medium heat and keep stirring. When the gravy starts to be a little thick, add a little water of boiled potatoes to adjust it to a proper consistency. Finally, color it with the old sauce.
Step6:Cut purple cabbage 0.5x5cm For backup. Heat a pot. Add butter to melt. Cut down the purple cabbage. Stir fry over medium heat until soft. Add vinegar and sliced orange, honey and salt. Cover and simmer for 20 minutes until the cabbage is completely soft.
Step7:********* assembly ******** cut pork into about 1cm thick slices. Each person has 23 slices. Coo
Cooking tips:* the average person uses a grill when he or she cooks meat. Put a water pan underneath. But here I'll bake the meat directly with water in the baking tray. It can keep more water for the meat. **In the use of salt, we must use coarse-grained sea salt. In this way, the pig skin will be crispy but not salty. ***In addition to purple cabbage, Danes will also use pickled cucumbers and pickled red vegetables to match. As for drinks, of course, if beer is good to cook, there are skills.
