Grilled crispy square(cha kao su fang )

The method of crispy crispy recipe is as follows:

Raw materials for making crispy crispy recipe:

There are 3000 grams of pork ribs, 25 grams of sesame oil, 200 grams of soft sugar, 250 grams of sweet sauce, 10 grams of refined salt and 15 grams of green onion.

The steps of making crispy crispy recipe are as follows:

1. Put the square meat with 7 ribs in the center on the chopping board, cut it from the middle of the ribs with a knife (the ribs cannot be cut), trim the four sides to a rectangular piece about 30 cm long and 20 cm wide, and then poke many small eyes on the meat surface with a sharpened bamboo chopstick for heat permeability and exhaust.

2. Use iron fork double teeth to fork in between the second rib and the sixth rib of the meat along the bone seam, fork to 7 cm, lift the fork clip, fork in every 7 cm, finally fork out from the other side, and then cross two bamboo chopsticks with two sharp ends on both sides of the rib meat, not on the fork teeth.

3. When there is no fire and smoke in the furnace, put the meat (skin down) into the furnace and bake for 20 minutes until the water on the meat is dry. When the skin is black and glazed, leave the fire. Wet the skin with a wet cloth and scrape off the scorched dirt on the skin. Then use this method to dry and scrape once, wipe

Characteristics of fork baked crispy recipe:

The skin is extremely crispy, the meat is dry, crisp and rotten, oily but not greasy.

Grilled crispy square

Charoasted crisp recipe is a famous traditional dish in Jiangsu Province, belonging to the Department of Jiangsu cuisine. The skin is extremely crispy, the meat is dry, crisp and rotten, oily but not greasy. The main raw materials are pork ribs, hollow cakes and so on.

raw material

3000 grams of pork ribs. Hollow cake (a cake bait made of flour). 25g sesame oil, 200g soft sugar, 250g sweet sauce, 10g refined salt and 15g green onion.

Production process

Place the square meat with 7 ribs in the middle on the chopping board, cut it from the middle of the ribs with a knife (the ribs cannot be cut off), trim the four sides to a rectangular piece about 30 cm long and 20 cm wide, and then poke many small eyes on the meat surface with a sharp bamboo chopstick for heat permeability and exhaust. Use iron fork double teeth to fork in between the second and sixth ribs of the meat along the bone seam, fork to 7 cm, lift the fork clip, fork in every 7 cm, finally fork out the fork tip from the other side, and then cross two bamboo chopsticks with two sharp ends on both sides of the rib meat, not on the fork teeth. When there is no flame and smoke in the furnace, put the meat (skin down) into the furnace and bake for 20 minutes until the water on the meat is dry. When the skin is black and glazed, leave the fire. Wet the skin with a wet cloth and scrape off the scorched dirt. Then use this method to dry and scrape once, spread a layer of sesame oil, continue to bake until the skin is scorched yellow, leave the fire, and then scrape off the scorched skin. Dry and scrape again according to this method. Finally, turn the meat over and bake until the ribs contract and the bones stretch out. When the meat is ripe, leave the fire. When eating, grill the skin down for half an hour to make fat oil seep into the skin, leave the fire when it makes a "squeak" sound, then put it on the chopping board, use a blade to remove the crispy skin, cut it into diamond pieces, and serve it first, then cut the meat into thin slices and put it on the plate. When eating, with scallion, sweet sauce and hollow pastry.

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Chinese PinYin : Cha Kao Su Fang