Macao roast meat(ao men shao rou )

Macao roast meat

Introduction:

"I don't have any food to eat, and I don't have anything to do at home."

Production steps:

Step 1: put the pork into the pot in cold water, add (boiled) seasoning, and cook the pork until it is mature.

Step 2: dry the skin of pork. I use a small air heater to blow it. It's so fast. When I'm in a hurry, I can blow it with an air duct.

Step 3: then use an awl to prick holes on the surface of the skin. The holes should be even and dense.

Step 4: mix the seasoning.

Step 5: skin down, cut the meat into sections with a knife, do not cut, leave 1 / 3 of the height deep, and then apply the mixed seasoning on the surface and the gap between the meat cutting. I think, cut the meat section by section, in order to better taste, and then insert two bamboo sticks for barbecue string into the middle of the meat along the length of the meat to fix the smoothness of the meat Barbecue, will naturally bend, and then with tin foil wrapped around and at the end of the meat, leaving pigskin, pigskin package.

Step 6: put in the baking tray. Skin upward, place 2-4 scallions on the side, bake over high heat, 250-300f, 25-30 minutes.

Step 7: wait until the skin is scorched and scrape off the scorched layer with a knife.

Step 8: wait for the pork to cool down a little, apply a thin layer of baking soda with your fingertips (it's OK to wipe it with other methods), and then brush with a layer of oil.

Step 9: put it in the oven and bake it again, then use the heat, 400-450f, 10 minutes, then pull it out, coat it with oil, bake it again for 10 minutes, and repeat 2-3 times. Slice and serve.

Materials required:

Streaky pork: 1-2

Scallion: 3-5

Boiled: Fennel: 1 / 2 tsp

Pepper: 1 teaspoon

Fragrant leaves: 3-4 pieces

Application: five spice powder: 2 teaspoons

Garlic salt: 2 tsp

Pepper: 1 / 2 tsp

Chicken powder: 1 / 4 tsp

Dip in: seafood sauce: 1-2 tbsp

Sugar: 1 tbsp

Pigskin: vegetable oil: right amount

Soda powder: 1 / 8 TSP

Note: first, when choosing pork, you should choose pork with uniform fat and thin skin. If the meat is too thin, you will feel firewood; second, the skin thickness should be moderate. 3、 Be sure to put a few scallions beside and roast them with the meat. They give off a wonderful smell. I don't believe you have a try. Anyway, I've tried. 4、 Grape is right. We live in a family. We seldom have pork Rong (a legend in Guangdong, who has a sharp knife and Kung Fu). We can only use ordinary knives. It doesn't matter if the meat is slightly thicker. It's better to sharpen the knife first and cut the skin down as evenly and thinly as possible. When we cut the skin, we should clap the knife one or two times It should be cut.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ao Men Shao Rou