Crispy roast meat(cui pi shao rou )

Crispy roast meat

Introduction:

"Roast meat can be said to be an irresistible delicacy, no matter it's served, fried or original. There are two kinds of roast meat: Cantonese style or Hong Kong style. In Shanghai, you can only eat them in some Hong Kong style tea restaurants, but you can hardly find them in other places. Whenever I miss them very much, I have to eat them in tea restaurants. Since I was a child, I can buy authentic roast meat everywhere in my hometown, so I didn't want to eat it before. But it's almost hard to find it in China. If you want to eat it, you can do it yourself.. It's not difficult to cook roast meat at home. When I marinate roast meat, I can marinate it for one night or two hours. I started to cook it when I bought meat early in the morning. Then I marinated it for nine hours and then I baked it in the oven when I was about to have dinner. When roasting, the skin of the meat will crackle like a firecracker. Therefore, when processing the skin of the meat, a fork must be used to insert many small holes. This step is to prevent the air from flowing out of the skin of the meat, so that the skin of the roasted meat will be uneven and there will be a mass of skin bulging in a certain range. So cut up the skin will crack, so crisp skin will be separated from the surface of a layer of fat, when eating can not eat skin. When eating, dip in your favorite sauce, mustard sauce, plum sauce, chili sauce, Tabasco and so on; in my hometown, I don't dip in sauce, so I'm used to it. In fact, it's really easy to do, just to spend some time marinating; friends who like to eat roast meat can try to do it at home. "

Production steps:

Step 1: choose thick pork, but not too fat.

Step 2: wash and put into a cold water pot.

Step 3: I use the induction cooker. I use the hot pot procedure to cook until 7.

Step 4: cook and cool in cold water.

Step 5: after cooling and taking out, use kitchen paper to absorb the excess water.

Step 6: after drying, insert the skin with a fork and try to insert as many holes as possible; the whole skin must be inserted into the socket.

Step 7: don't damage the skin of the meat when inserting small holes, just insert it on the surface.

Step 8: turn to the meat side and cut the meat open until it is close to the fat.

Step 9: after the meat is cut, apply five spice powder to the gap between the meat and the left and right sides. Do not apply five spice powder to the skin of the meat, otherwise the color will not look good when baking.

Step 10: after the five spice powder is smeared, put in an appropriate amount of salt, and then put in the crevice, surface and side of the meat.

Step 11: turn to the side of the skin and remove a little baking soda; do not overdo it, otherwise it will affect the taste. Sprinkle it on the skin.

Step 12: wipe the skin evenly with your hands. Baking soda can make the skin crispy.

Step 13: after smearing, insert a bamboo stick on one side of the meat, which must be inserted in the middle of the meat, so as to avoid the meat rolling up when roasting.

Step 14: put one side of the meat down with a piece of tin foil.

Step 15: surround the tin foil and refrigerate for 1-2 hours. If you want to refrigerate for one night, I start pickling in the morning and bake it at dinner time.

Step 16: remove room temperature 30 minutes before baking. When the oven is preheated to 230 degrees, it is only necessary to bake with [heat up]; the time is 30-40 minutes, and the temperature and time must be adjusted according to each oven.

Step 17: take out the roast meat after 30-40 minutes of the first roasting process. At this time, there will be some burnt black on the skin, and scrape it off with a knife. The oven continues to heat for 10 minutes, which is 230 degrees.

Step 18: after scraping, brush a thin layer of oil on the skin of the meat, then continue to bake in the oven for 10 minutes, and bake 230 degrees on the fire.

Step 19: after baking, let it cool and cut it into pieces.

Materials required:

Pork: 1.5 Jin

Baking soda: moderate

Bamboo stick: 3

Five spice powder: 3 / 4 teaspoon

Salt: a little

Note: 1. Just a little baking soda, about 1 gram.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Cui Pi Shao Rou