Chinese Food
Crispy pork (braised Guangdong brisket)
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It's only delicious if you want to cook meat raw. When you were a child, you liked it very much, but it's too expensive to buy it. After you came out to work, you began to learn how to cook it by yourself. If it wasn't for fear of running up, I would eat it all at once.
Cooking ingredients
Cooking Steps
Step1:Buy a piece of 3-inch-thick half fat streaky pork. It's better not to have a white diaphragm connected with the meat to pick out a piece of neat and thick meat.
Step2:I want to buy a small piece of meat, a jin or so square, but the butcher's stall doesn't allow me to cut only one piece back and separate myself. If I want to eat, I will bake it.
Step3:Five spices, pepper and salt are mixed evenly.
Step4:Spread evenly on the meat.
Step5:Vinegar and salt are mixed into crispy water. (it's not recommended to use bicarbonate peel, it will be a little bitter.
Step6:Crispy water on the skin.
Step7:Preheat the oven at 250 ℃ for 10 minutes. Brush peanut oil on the skin and put it in the oven. Heat the oven until the skin is soft. Insert it into the oven.
Step8:Fill the hole evenly with the plug.
Step9:Brush the crispy water again. Then remove the skin with tin paper to make it tighter and tighter. In order to avoid too much oil loss affecting the taste. Break a few holes in the tin paper at the bottom of the meat to let the oil flow out with the water, or the bottom part of the meat will become soft and like the stew. Then use two iron wires or bamboo sticks to pass through the middle to avoid uneven skin and uneven skin when baking.
Step10:When baking, insert the skin into the hole from time to time. If the skin is too hard, slowly vent the fat part under the skin with a sign, or it will swell and cause the skin and meat to separate. I'm baking in 250 ℃ for 2 hours. I'll see the situation by myself. When preparing to paste like this, I'll take it out and scratch it once. That means that the expanding hole or the scorched part on the skin should be scraped off with a knife. When scraping, it must be light Point to avoid scratching.
Step11:Take off the tin foil and brush it with oil. Bake it at 200 ℃ for 10 minutes. Just wrap the tin foil around the water left in the lean meat. This will make the skin crisper and the lean meat smell better.
Step12:A good braised pork belly is made. The skin and meat are not separated. The crispy fat meat and the thin meat are sweet. Dip in white sugar to relieve greasiness.
Cooking tips:Don't use baking soda. It must be a little bitter. It's sweet like me. The meat must be 3-inch thick to be beautiful. When baking, you must put in a hole for ventilation from time to time to avoid separation of skin and meat. There are skills in making delicious dishes.
