Chinese Food
It's Crispy with or without soda. Crispy pork / Cantonese Style Pork
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Crispy pork. It's actually Hong Kong Style Pork in Guangdong The skin is crisp and tender. People who don't eat fat pork all think it's delicious to drive their feet Of course, I don't like eating my parents' favorite ☺☺ In addition, I see that it's usually with baking soda. But my family didn't try to add it, but I didn't expect the effect was very good.
Cooking ingredients
Cooking Steps
Step1:I bought a jin of beautiful por
Step2:Put the streaky pork in the pot directly. Put the water over the noodles. Cut off the scallion. Drop two pieces of ginger. Cook the cooking wine 10g directly. After the water is boiled, change to medium and low heat for about 5 minutes
Step3:It depends on the thickness of the pork. It's about seven minutes. Chopsticks can insert the meat. And the wood has blood.
Step4:Well, just throw cold water over the cold river (this step ensures that the meat is fat but not greasy) and then take a spoon or something to scrape the fur on the skin or somethin
Step5:Divide the meat into two parts and sign it back and forth. Poke holes three or more times The more you poke, the crisper it i
Step6:Rub a thin layer of salt (about 2.5G) on the part of the skin Marinate for 20 minutes 20 minutes If you have bicarbonate in your house, put a layer of bicarbonate on the skin (Crispy assistant. Go to the next step if you don't have one like me
Step7:Mix soy sauce, soy sauce, 15g salt, 2.5G seafood sauce, 5g five flavor powder, 2.5G cooking wine, 10g white sugar, 7.5
Step8:Pickled meat on the skin. In turn, cut the thin part of the meat inch (it can be thinner than the picture and taste better). Cut to the fat part and don't cut it
Step9:It's all marinated in the sauce Try not to marinate the part of the ski
Step10:The meat can be put upside down and marinated for 2 hours after it is soaked in sauce inside and outside You can flip in an hou
Step11:The cured meat is spread on two pieces of tin paper respectively. At this time, the oven is heated up and down for 230 ° before preheating
Step12:Wrap the meat completely in tin paper. Leave only the skin part Then find a long iron stick that can go into the oven (I don't know if the bamboo stick is OK) and string the meat just cut together with the tin pape
Step13:Warm up and put it in Middle and upper layer. Next layer of baking tray should be covered with tin paper. Set the fire at 220 ° for 35 minute
Step14:After 35 minutes, take out the black part of the surface and scrape it off (the whole skin is scraped off
Step15:Take off a lot of liquid from the tin paper. Of course, be careful not to pour out the skin of the meat and brush a layer of oil. Then go back to the oven and bake for 200 ℃ for 15 minutes
Step16:Take it out in 15 minutes. The crust is not obvious and not dry enough. At this time, put a layer of salt on the skin and put it into the oven for 1015 minutes
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Cooking tips:It's said that baking soda is a necessity. If you have it, you can brush it on the skin. Remember to scrape the powder off the skin when it's baked. Mom loves coke so much that I bake for a long time. Let's see the thickness of our meat and the actual situation of the oven. Increase or decrease time appropriately. It's good to study in the oven at about the same time Brushing thick salt on the surface can accelerate the skin drying and embrittlement Of course, the premise is that you don't think the epidermis is enough. Maybe it's not enough bicarbonate. I have baking soda in my wood. I can use thick salt instead of baking soda on the skin when I first go into the oven. Finally, remember to shave thoroughly. Otherwise, it's salty. There are skills in making delicious dishes.
