Air-cooked frying sauce
By VicentaLakin
The house bought an air fryer, always trying to use it as much as possible, to see how the roasted bouquet was, how it moved, how the salt was fired, how the meat was picked up and how it smelled。
Recipe Recommendations
- pork belly 约400 grams
- refined salt 1 tsp
- sea salt 1/4 cup
- pepper 1/2t of
- octagonal 1 flower
- ginger 4 tablets
- soy sauce 1/2t of
Steps for Air-cooked frying sauce
1
Unfrozen meat and put it into cold water, with a fine salt of one-two spoons and a bulge of 20 minutes。
2
Put sea salt in the pot, medium fire, one quarter of sea salt, 1/2 spoons of pepper, 1 in eight horns, 4 slices of ginger, and make salt yellow and smelly。
3
It's time to pick up the meat and drain the water。
4
The roasted salt is swung around the pork and placed on the shelf, under which bowls are placed, with dripping water, silent for 30 minutes or more。
5
Put a small bowl, pour out the sauce and paint the whole flesh with a brush。
6
FATTY LEANS UP AND TIES UP FOUR PIECES OF MEAT WITH BAMBOO STICKERS, MAINLY TO GET SOME SPACE UNDER THE MEAT WHEN IT'S MIXED UP, AND SO ON, ANYWAY, WITH 360°F, 15-20 MINUTES, ROASTED TO THE TOP AND BASICALLY RIPE。
7
THEN FLIP, 360°F, FIVE MINUTES。
8
THE LEFT AND LEFT SIDES ARE 360°F, 3~5 MINUTES, UNTIL THE FLESH IS RIPE, COLOURED AROUND, COOLER, SLICED FOR CONSUMPTION。Air-cooked frying sauce Make Tips
FIRST, IT'S NICER TO BRUSH A LAYER OF SCREECHING (SAUCE) BEFORE ROASTING, WHICH FEELS LIKE LACHOY. SECOND, THE TIME OF ROASTING IS FOR REFERENCE ONLY, BECAUSE THE SIZE OF THE MEAT IS DIFFERENT, AND THE FIRE POWER OF THE FRYING PAN IS NOT DIFFERENT. IF THE MEAT IS THICKER, THE PORK MUST BE COOKED FOR LONGER PERIODS. SECOND, THE SPOONS, SPOONS AND CUPS USED IN ANY FOOD SUCH AS COOKING, BAKING, ETC., ARE USED INTERNATIONALLY, AND ARE NOT THE SPOONS AND CUPS THAT WE USUALLY USE TO SET AND FILL OUR FOOD AT HOME OR IN RESTAURANTS。