Crispy roast meat(cui pi shao rou )

Crispy roast meat

Introduction:

"This dish is very good. If you don't like it, it tastes too strong. In fact, only salt is enough. Although the ingredients are simple, it takes a day to prepare."

Production steps:

Step 1: raw materials

Step 2: add onion and ginger cooking wine to the whole meat and cook until there is no blood

Step 3: take out and drain the water

Step 4: the denser the holes in the skin, the better. The crunchiness of the skin depends on this step

Step 5: stir the salt, five spice powder, spices, etc. with a little oil or hot water. Do not use soy sauce because it does not need coloring

Step 6: change the meat with a knife instead of cutting it

Step 7: spread the mixed material evenly on the edge and around the meat. Don't touch the skin. It's easy to scorch when baking

Step 8: refrigerate for a day

Step 9: take out the meat and let it recover naturally

Step 10: string a bamboo stick (to prevent deformation during barbecue) and dry it for 5-6 hours at ventilated room temperature. If it doesn't dry, the skin won't be brittle

Step 11: cover the meat with tin foil to expose the skin

Step 12: heat the pigskin at 250 ℃ for 8-10 minutes, then turn it to 200 ℃ for 45-60 minutes

Step 13: take out the cooling water, take out the bamboo stick and cut the plate

Step 14: you can dip in sweet flour sauce or sugar

Materials required:

Streaky pork: moderate

Five spice powder: appropriate amount

Salt: right amount

Sweet flour sauce: right amount

Note: air drying is very important to poke holes. Do not blow dry the roasted meat. If the skin does not urge the meat, it can be slightly fatter, because the roasted meat will force out all the oil and will not be greasy

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Cui Pi Shao Rou