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

Cantonese style crispy roast meat

Introduction:

"Since I bought the oven, I can make a lot of things myself. Shaorou is a kind of cooked food that we often buy with vegetables. The reason why Shaorou is delicious is that the skin of Shaorou is very crispy. Generally, Cantonese style crispy Shaorou is dipped in sugar. The best place to eat is crispy, so to be delicious, crispy is the key. What you do is similar to what you buy. Why do you waste your energy doing it yourself? Because we want to enjoy the process of making delicious food and adhere to the principle that I do everything. There's nothing you can't do, only what you can't think of. "

Production steps:

Step 1: prepare the material, without the water of streaky pork, put the streaky pork into the pot in cold water, and add onion and ginger cooking wine

Step 2: cook the pork until it's 7 years old. Put it in cold water and dry it

Step 3: the pickled sauces include sufu, wuxiangfen, white granulated sugar, soy sauce and cooking wine

Step 4: use a toothpick or fork to make a hole in the pigskin

Step 5: then spread the sauce on the meat

Step 6: wrap the meat with tin foil, remember that there is no sauce on the surface, and put it in the refrigerator for at least one night. It tastes better after a long time

Step 7: take it out of the refrigerator and warm it up. Sprinkle with a small amount of baking soda and salt

Step 8: because the temperature of my oven is controlled from top to bottom, generally when I bake, I bake at 200 degrees in the middle for 20 minutes, then move to 250 degrees in the upper for 15 minutes, and the crispy skin will appear in the next 15 minutes. Each oven is not the same, and the meat weight is not the same. If you adjust it properly, you can try baking at 240 ℃ for about 35 minutes, which is a safer temperature

Step 9: because the streaky pork is not smooth, it's hard to avoid some scorching. It doesn't matter. Just scrape it off, so remember to choose a whole flat piece of streaky pork and bake it evenly. Baked, cut and eat

Materials required:

Pork: 500g

Ginger: right amount

Scallion: right amount

Sufu: moderate amount

Salt: right amount

White granulated sugar: right amount

Soy sauce: right amount

Cooking wine: moderate

Five spice powder: appropriate amount

Note: 1. Pork is best a whole piece, flat, baking time is more uniform. 2. The denser the holes, the better. The best curing time is more than 1 day. Once I put it in the refrigerator for 3 days, let the pigskin air dry, roast it very delicious. Of course, the pickled sauce should be just right. 3. Don't put too much baking soda, otherwise it will taste, and it's crisp Key 4. The temperature and time of baking must be controlled well, especially for the first time, you must watch and know your temper in the oven. 5. The whole dish is complete after the skin is baked

Production difficulty: Advanced

Process: Baking

Production time: several days

Taste: spiced

Chinese PinYin : Guang Shi Cui Pi Shao Rou