Salted pig belly chicken
By VicentaLakin
Looks like there's a flash of oil, but there's not a drop of oil on it. The salty buttered chicken + the pig's belly, the chicken's skin, the pig's belly, it's simple, it must be home-grown。
Recipe Recommendations
- butter chicken in 1
- pork tripe tip 1 block
- Salt-roasted chicken powder appropriate amount
- salty fragrance
- roast
- three-quarters of an hour
- simple
Steps for Salted pig belly chicken
1
The pig's belly and the chicken are cleaned and the extra fat is removed, the salt chicken is even, and the chicken is better made for the night. A pig's belly is enough for half an hour with a little salt chicken. I use the tip of a pig's belly, the thickest part of a pig's belly. It's good to bake。
2
The oven is preheated at 220 degrees for 15 minutes。3
Fifteen minutes later, fatty fats under the skin of the chicken will seep out of heat, with chicken oil on tin paper painted on dry chicken skins and pigs. The oven was turned into a 200 fire, continued for half an hour, with chopsticks and no blood coming out of the chicken leg. My butter chicken was small, thinner, and in steps 2 and 3 I baked for 45 minutes。
4
Pig's belly is thin. The chicken doesn't chop and keeps its original shape on the table。
5
You're going to eat with your hands, and you're going to feel the gravy and the chicken oil coming out of the chicken。