The air frying pot, the pelt
By VicentaLakin
Recipe Recommendations
- pork belly a
- Jiang 3 tablets
- salt 2 tablespoons
- spiced powder 1 scoop
- white pepper half a spoonful
- white vinegar 1 tablespoon
- coarse salt 1 tablespoon
Steps for The air frying pot, the pelt
1
One piece of fresh bouquet, the skin down into the cold pot, three slices of ginger, burned, boiled in the fire for 20 minutes, pulled out, washed clean。
2
Put your eyes on the skin with a fork, as much as possible. Cooked meat skins are easily punctured。
3
The skin is down and cut a few blades of the bouquet, each of which is about a finger knot, and must not be cut off。
4
Salt, chalk, white pepper mixed。
5
A small box of pork wrapped in a platinum paper, with the skin facing up。
6
Drying the skin with a kitchen napkin, then brushing on white vinegar, drying it again and repeating it two or three times. Then put the meat in the fridge for the night. There's no cover on the meat, so it's dry。
7
The dry meat is taken out of the fridge and the surface is flatly salted. Then put it in the air fryer for 25 minutes. I'm using a Tfal frying pan. The temperature is a fixed 180C, and I need to remove the mixer bar from the middle. Step 9
8
Twenty-five minutes later, the meat was taken out, the salt of the surface block was removed, the aluminum paper was removed, and it was added to the air frying pan for 15 minutes. Step 10
9
The roasted bouquets are sour and fat。
10
The skin is down, cut open from the cut of the original flesh, then cut into small pieces and come to the table。The air frying pot, the pelt Make Tips
The amount of meat and the amount of fabric are adjusted according to individual population tastes。