Cream meat
By VicentaLakin
Scorch meat is sold in two large markets or in the firehouses, remembering the sound of flaring, but in Sichuan it is impossible to eat it and learn to do it. It's the first time I've ever done it, but it's not for sale
Recipe Recommendations
- pork belly 600 grams
- salt
- soy sauce Half a spoon of soup
- spiced powder 2 spoonfuls
- baking soda 3 grams
- white pepper 1 gram
- green onions 1 piece
- salty fragrance
- roast
- a day
- senior
Steps for Cream meat
1
Fresh fragrance shaves the face of the pig skin。
2
It's so fat that you don't get tired of eating。
3
Put meat and onions in the pot, add water and boil the fire for about 20 minutes。
4
Pneumatic powder, white pepper powder, salt and raw mixed mix。
5
Little soda mixed with salt。
6
Cooked five flowers out of the cold and drained the water with kitchen napkins。
7
Put the bamboo on the pig's skin and go back to the hole。
8
Turn over, cut about a centimetre wide with a knife, and be careful not to cut it (just in case of fatty to pig skin)。
9
Then you're going to use your hand or brush to even out the fined fragrance juice, so don't get it on the pig's skin, or you're going to roast it。
10
When the meat is gravyed, the face is turned over and a mixture of small soda and salt is painted。
11
Placing meat on tin platinum paper, using bamboo stickers to cross the other end of the meat so that it does not deform during roasting。
12
Cover the body with tin paper, leave pig hides and freeze in the fridge for 24 hours。
13
Take it out an hour early。
14
Two hundred degrees of preheat in the oven and 50 minutes in the oven。
15
Take it out, brush a thin corn oil。
16
Keep in the oven for 20 minutes。
17
Take it out cold, cut it into small pieces, you can put on the favorite soy sauce。Cream meat Make Tips
One, if you want to be thin, little soda is the key, but not too much. 2. If salting is too short, it is difficult to taste. Three, sour sauce. I bought it online。