Crispy Cantonese style roast meat (zero difficulty)(ga beng cui de guang shi cui pi shao rou ling nan du )

Crispy Cantonese style roast meat (zero difficulty)

Introduction:

Production steps:

Step 1: 1, a piece of fresh streaky pork (can not be thawed after freezing), clean the surface with kitchen paper

Step 2: 2, Bacon: five spice powder and salt to the place except the skin to make a full Masha chicken (massage)

Step 3: 3, turn it over, do not marinate the skin on the other side, and try to dry it. The skin of the meat is upward without covering anything. Put it in the refrigerator near the air outlet and dry it for more than 24 hours

Step 4: 4. The skin of the dried meat turns red

Step 5: 5. Sprinkle a layer of salt on the dried meat skin, preheat it at 200 ℃ for 5 minutes, and then bake it in the oven for about 40 minutes (the length of time depends on the size of the meat and the performance of the oven)

Step 6: take out the roast meat after 6 or 40 minutes, scrape off the salt on the surface (you can already see the appearance of some crispy skin), and then put it into the oven, and bake it for another 40 minutes

Step 7: 7. When you take it out again, the skin is all brittle

Step 8: 8, cut to see, the skin is brittle split! Roar

Materials required:

Pork: one piece

Five spice powder: appropriate amount

Salt: right amount

Note: friendly reminder: 1, to crisp skin, skin must be dried as much as possible. 2, to make barbecued pork with skin, try to choose thinner, frozen and thawed meat can't make crispy barbecue. 3, unless there are many people or they like to eat barbecued meat, don't do too much at a time. It's very boring to eat too much, and you can get rid of it with some plum sauce when eating. 4, don't eat a meal After the end of the roast, the second meal to eat must also be baked into the oven, otherwise the skin is not crisp!

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ga Beng Cui De Guang Shi Cui Pi Shao Rou Ling Nan Du