Crispy barbecue(cui pi kao rou )

Crispy barbecue method:

Raw materials for making crispy barbecue:

1000 g pork leg with skin, 1 liter water, 3 onions, 3-4 bay leaves, 1-1.5 tbsp flour, salt and pepper.

Processing steps of crispy barbecue:

1. Wash and dry the meat, cut several knives along the short axis of the skin, cut through the skin and get into the fat about 1cm deep. 5-2 cm.

2. Put the meat into the baking pan, skin side down, add water about 2 cm deep.

3. Preheat the oven to 160 degrees, put it in the baking pan, boil the water and take out the meat 15 minutes later. You can also use a large pot to put the meat piece skin down into the pot, add water to boil for 15 minutes and then take out the meat.

4. Evenly spread salt and pepper on all sides of the meat, and insert laurel leaves into the seam of the skin.

5. Put a grill on the baking plate, put the meat piece skin face up on the grill, so that the meat piece does not contact with the soup in the baking plate, and the meat sweat flowing out in the baking process can be collected in the baking plate. Place the pan in the bottom of the oven (still 160 degrees).

6. After baking for half an hour, add the meat

Characteristics of crispy barbecue:

The skin of barbecue is crispy, the meat is soft and tender, and the soup is strong. With sweet and sour apples and jam, it can appetizer and increase appetite. This dish is the traditional main course of Christmas dinner in northern Europe.

To make crispy barbecue, you should pay attention to:

Food: boiled potatoes or fried potatoes. How to eat: cut the barbecue into 1cm thick slices along the scar on the skin of the meat, put it on a large plate, place the sauce in a bowl, and place the potatoes in a porcelain basin. Serve at the same time. Serve with apple slices and a small amount of jam such as blackcurrant jam.

Crispy barbecue

Crispy barbecue is a dish, the main raw materials are skin pork, onion and so on. This dish is the traditional main course of Christmas dinner in northern Europe. The skin of barbecue is crispy, the meat is soft and tender, and the soup is strong. With sweet and sour apples and jam, it can appetizer and increase appetite.

Manufacturing materials

Pork leg with skin (rectangular whole meat) 1000g

Water 1 liter

Onion 3 months, cinnamon leaf 3-4 pieces

1-1.5 tbsp flour

Salt, pepper appropriate

Food matching and eating method

Boiled or fried potatoes in water. Cut the roast meat into 1cm thick slices along the knife marks on the skin, put it on a large plate, pour sweat into a bowl, and put potatoes in a porcelain basin. Serve at the same time. Serve with apple slices and a small amount of jam such as blackcurrant jam.

Production method

1. Wash and dry the meat, cut several knives along the short axis of the skin, cut through the skin and get into the fat about 1cm deep. 5-2 cm.

2. Put the pieces of meat into the baking pan, skin side down, add water about 2 cm deep.

3. Preheat the oven to 160 ℃, put in the baking pan, boil the water for 15 minutes and take out the meat. You can also use a large pot to put the meat piece skin down into the pot, add water to boil for 15 minutes and then take out the meat.

4. Spread salt and pepper evenly on all sides of the meat, and insert laurel leaves into the seam of the skin.

5. Put a grill on the baking plate, put the skin of the meat piece on the grill, so that the meat piece does not contact with the soup in the baking plate, and the sweat flowing out in the baking process can be collected in the baking plate. Put the baking tray in the bottom layer of the oven (the temperature is still 160 ℃).

6. After baking for half an hour, pour about 500 ml of water on the meat.

7. Cut the onion into pieces and place in the baking pan. Continue to bake for about 1 hour. Collect the soup from the baking pan in a large bowl.

8. Set the oven temperature regulator at 250 ℃ and open the oven door for ventilation. Roast for 5 ~ 15 minutes until the skin turns yellow and crisp, and the fat comes out with oil bubbles. Turn off the power, open the oven door and let the meat stand in the oven for 10 minutes before removing.

9. Pick out the onion pieces in the soup, decant the oil slick, then pour into the pot, sprinkle the flour, mix well, add the right amount of salt and pepper, adjust the taste, and put on the fire to make a thick sauce.

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Chinese PinYin : Cui Pi Kao Rou