Cantonese style crispy roast meat(guang shi cui pi shao rou )

Cantonese style crispy roast meat

Introduction:

"Crispy roast meat is one of the classic Guangdong roast meat. Crispy roast meat is known as the unique because of its loose and crispy meat and its layered taste. A piece of meat can taste three kinds of taste. First, it will feel the crispness of the skin, then the softness of the fat, and finally the sweetness of the lean meat. Roast meat is the favorite food of Cantonese people, and it is a must for roast meat shops. Because the roast pig is golden yellow after being roasted, the people give it many festive names, such as "great fortune", "gold and jade full house", "Attracting Wealth" and so on. It is an important dish for the people's birthday feast, enterprise new Zhang and spring tea banquet. There are many and complicated processes for real crispy roast meat. I'm learning from the master of bean beef. It's very suitable for cooking at home, entertaining guests and eating by myself

Production steps:

Step 1: wash the streaky pork, then cool the pot under water, add onion, ginger and 1 teaspoon cooking wine, slowly cook until the meat changes color, prick it with chopsticks, there is no blood overflow, and the meat is about 7 years old;

Step 2: after the meat is cooked, remove it immediately, wash it with cold water, remove the hair with tweezers, and then scrape the white film and impurities on the skin with a knife.

Step 3: use bamboo stick (I use iron stick) to make some small holes in the skin of the meat. The finer the holes, the better.

Step 4: spread 1 teaspoon salt on the pigskin and marinate for about 20 minutes.

Step 5: add baking soda.

Step 6: pour salt, five spice powder, soy sauce, sugar and cooking wine into a bowl and mix well.

Step 7: turn the pork over, cut a few knives at one side of the lean meat to make it taste even, then spread the marinade on the meat, and string the meat with bamboo sticks (iron sticks).

Step 8: lower the lean meat part downward and marinate in the remaining seasoning for 2 hours.

Step 9: wrap the meat tightly with tin foil, leaving only the skin exposed. Preheat the meat in the oven to 480f / 250C or above, and bake it for about 40 minutes.

Step 10: when you see that the surface of the meat skin begins to turn yellow and scorch, take out the tin foil and scrape the black coking matter off the surface with a knife.

Step 11: after scraping, coat the skin with edible oil.

Step 12: continue to put it in the oven and bake it with 400F / 200C for 20-30 minutes, or you can see the oil on the surface of the meat skin.

Step 13: after cooling, cut into pieces, dip in the dip and eat.

Step 14: the skin is very crispy and delicious. The fat part melts in the mouth. It's easy to get angry after eating

Materials required:

Streaky pork with skin: 1 piece, about 900g

Seafood sauce: right amount

Corn oil: 1 tbsp

Ginger: 2 tablets

Scallion: 1

Baking soda: 1 teaspoon

Soy sauce: 2 tbsp

Cooking wine: 2 teaspoons

Five spice powder: 1 teaspoon

Sugar: 1 teaspoon

Salt: 2 teaspoons

Note: 1. Streaky pork must choose with skin, otherwise roast meat is in vain, it is best to choose the part of the belly meat, fat and thin separated, lean meat is not too thick. Before cooking in cold water, the purpose is to make the meat mature and with a certain amount of moisture, so that the lean part of the roast will not send wood. But the cooking time should not be too long. I cooked it for about 8 minutes on medium heat. If the cooking time is too long, the skin of the meat will turn yellow easily. 2. You must be careful when you pierce the skin of the meat. The finer the holes are, the crispy the surface of the meat will be. Baking soda can also make the skin of the meat crispy. 3. Bamboo stick is used to fix the lean meat to prevent the lean meat from deformation and curling after high temperature baking.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: spiced

Chinese PinYin : Guang Shi Cui Pi Shao Rou