Chinese Food
Braised pork with crispy skin and litchi skin
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Life in the south of the Yangtze River has long been adapted from the need to learn to create the conditions for adaptation. As a typical Cantonese Wang, nanmanzi, crispy pork belly, barbecued pork, salted chicken, lotus leaf chicken, shrimp dumpling and chicken feet are definitely childhood memories. So Liang decided to make a series of recipes with a sense of age. Are you ready?
Cooking ingredients
Cooking Steps
Step1:Clean the pork belly. Clean the excess meat and fat.
Step2:Select the high-quality pork with interlayers. The finished meat is more fresh and tende
Step3:Prepare five fragrant powder. The dosage can be increased or decreased as you like. Half a bag of salt. Mix wel
Step4:Put the five spice powder and salt on the surface of the pork. If the meat is thick, you can cut it with a knife like me. It's convenient to taste.
Step5:Even on the edge.
Step6:Only salt is applied on the bottom. It's convenient to taste. It doesn't matter if it's stained with five joss sticks
Step7:It's 28 degrees at room temperature. It's been marinated for 610 hours. I've been marinated for more than six hours. It's delicious.
Step8:Take a clean iron pot. Pour in water. Bring to a boil
Step9:Put the marinated streaky pork into the pot for blanching. By the way, remove the salty taste. If you use too much salt when marinating, you can clean the streaky pork before blanching and then put it into the pot. Turn it over on both sides at the right time. About two or three minutes out of the po
Step10:Dry the water and poke holes in the skin with a fork. The more, the better. It would be better if there were pine needles. (this step is called sparse needling in Cantonese
Step11:Take a clean baking tray, pour in some white vinegar, and soak the whole meat skin in it. Put the pork skin of streaky pork in white vinegar for 15 minutes
Step12:Prepare the tin paper at this time. Preheat the oven at the same time. 200 degrees. 15 minute
Step13:Dry the streaky pork soaked in white vinegar. Put the skin up in the middle of the tin paper.
Step14:Cover the rest of the skin with tin paper.
Step15:Put the wrapped streaky pork into the baking tray. Put the baking tray into the preheated oven. The middle and lower layers are 200 degrees One point five Hours. Keep turning 220 degrees for 20 minutes without opening the ove
Step16:It's crispy and salty. The crispy pork belly is finished.
Step17:Enjoy it. Kazikaz can't sto
Step18:The beautiful litchi skin is perfect.
Cooking tips:1. If it's too salty, you can soak it in water and then blanch it. 2. The purpose of thinning needles is to make the skin crisper. 3. White vinegar is only used to soak the skin. It can't be used to soak the meat. It can't make the meat rough. 4. The time can be adjusted by itself. There are skills in making delicious dishes.
