Crispy pork meat Guangdong is one of the classic, with its crispy pork floss technology, crisp, rich layering of its taste, is known as Cantonese a must. A piece of meat can taste three kinds of taste, to feel crispy skin, followed by the soft feel of fat, and finally feel Ganxiang lean.

practice

Raw materials

A pork skin (300 grams), 10 grams of salt, 10 g allspice, soy sauce 10ml, 8 g of sugar, 5 g baking soda consumption, an onion, ginger 3, 3-4 bamboo root, a foil .

step

1. Wash pork, then cold water pot, add ginger, slowly cook until discoloration of meat, with chopsticks bar at no bloody overflow mature fleshy about 7;

2. Now too cold cooked fish meat, after external cooling slightly, with a dry towel, water;

3. tie with a bamboo stick on the skin in a number of sub-holes, the more detailed the better tie, then scraped with a knife on the tunica albuginea and skin impurities;

4. pinch of salt sprinkled on the skin (approximately about 3 g), coated with baking soda;

5. The flip pork, meat into the bowl with the cut side several times to uniformly tasty, then the remaining salts, sugar, allspice, soy sauce, meat sauce portion down on marinated 1-2 hours;

6. Remove the marinated pork, blot the excess juice, cross string together with a bamboo stick, to prevent deformation, wrapped tightly with aluminum foil and then four weeks meat, leaving only the exposed skin;

7. Heat oven to 250 degrees (or maximum temperature), maintaining this temperature baked into the pork for about 30 minutes, or until the surface of the skin began to turn yellow after removing from coke, char black knife scraped surface;

8. shaved skin surface coated with a layer of the edible oil, continue into the oven, baking fire 200 degrees for 10 minutes, or to see the skin surface can be outwardly oil mayonnaise;

9. Finally, like pork slices to cool slightly, the sheath can be used with edible sugar, edible meat portions may be dipped in soy sauce.