Crispy pork recipe-Chinese Food-best chinese food recipes-cooking food

Crispy pork

(702594 views)

Cooking meat can be said to be an irresistible delicacy. It's the same delicacy whether it's for sending food, stir frying food or original food. There are [Cantonese or Hong Kong Style] barbecued meat, and only some Hong Kong style tea restaurants can eat in Shanghai. It is almost impossible to find it in general places; when I miss eating very much, I only eat it in the tea restaurant. Since childhood, you can buy authentic roast meat everywhere in your hometown. So you didn't want to eat it specially before, but it's hard to find it in China. If you want to eat it, you can do it by yourself.. It's not difficult to cook meat at home. When I cook meat, I can marinate it for one night or two hours. I bought meat early in the morning and started to cook it. Then I marinated it for nine hours. I baked it in the oven just before supper. When baking, the skin will crack like a firecracker. Therefore, when processing the skin, you must use a fork to insert many holes. This step is to prevent the air from being in the skin when baking

Cooking ingredients

streaky meat:1.5 kg

five spices:3 / 4 teaspoon

baking soda:moderate amount

bamboo stick:3

salt:a few

Cooking Steps

Step1:The streaky meat is thick, but not too fat.

Step2:Wash them and put them in a cold water pan.

Step3:I use the induction cooker. Use the hot pot program to cook until it is 7 mature.

Step4:Put it in cold water and cool it.

Step5:After cooling and taking out, use kitchen paper to absorb the excess water.

Step6:After the skin is dried, insert it with a fork. Insert as many holes as possible; the whole skin must be plugged.

Step7:Don't prick the skin when inserting the hole. Just insert it on the surface.

Step8:Turn to the side of the meat and cut the meat. It will stop when it is close to the fat.

Step9:After cutting the meat, put five joss sticks on the gap between the meat and the meat and the left and right sides. Do not put five joss sticks on the meat skin, or the color will not look good when it is baked.

Step10:After the five fragrance powder is applied, put in a proper amount of salt. Put in the gaps, surfaces and sides of the meat.

Step11:Turn over to the skin. Remove a little baking soda; do not overdo it or it will affect the taste. Sprinkle on the skin.

Step12:Spread it evenly on the skin. Baking soda can make the skin crisper.

Step13:Insert a bamboo stick on the side of the meat after wiping. It must be inserted in the middle of the meat so as not to roll up the meat when baking.

Step14:Use a piece of tin paper to put the meat side down.

Step15:Surround with tin paper. Refrigerate for 12 hours. It's OK to refrigerate for one night. I started to marinate in the morning and didn't bake until dinner time.

Step16:Remove room temperature 30 minutes before baking. Preheat the oven for 230 ℃ and bake in the middle layer. Only use [heat up] to bake; the time is 3040 minutes. Adjust the temperature and time according to the oven of each family.

Step17:Take out the roasted meat after 3040 minutes of the first baking process. At this time, the skin will be a little burnt black. Scrape it off with a knife. The oven continues to heat for 10 minutes at 230 degrees.