Cold crisp recipe(leng su fang )

Method of cold crisp recipe:

Raw materials for making Lengsu recipe:

1 rib meat, about 2750g, a little pepper powder, 75g sesame oil, a little soy sauce, a little shallot, a little pepper salt.

Processing steps of Lengsu recipe:

This dish is made entirely by dry roasting. First, the ribs are trimmed to form a neat and square piece of meat, and then roasted as follows:

1. Poke some small holes on this side of ribs with iron stick. When baking, the meat oil can drip out of the small holes, but the depth can't reach the skin, so as to avoid cracking. Put sesame oil on this side of the skin and fork the whole piece of meat on the baking fork. Do not touch the fat when forking. Try to be close to the ribs. Take this side of the skin of the meat and bake it again in the fire. First bake it around, then bake it in the middle, until the skin blisters and appears like a black shell. Take it out and cover it with a clean wet cloth.

2. When the skin of the meat is soft, remove the wet cloth, cut off the black part of the skin with a knife, and then apply sesame oil on the skin, and then move it to the charcoal (charcoal) fire to roast. First roast the side of the meat until the skin turns black and gray again,

Characteristics of Lengsu recipe:

The skin is crispy, the meat is oily but not greasy, and has a spicy taste. It is suitable for all seasons.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Leng Su Fang