Western food practices lean meat 1, pork materials
500g pork, star anise, cooking wine, salt and ginger.
working methods
1. Wash the pork and cut it into pieces of moderate size.
2. Add water to the pot and boil it, then pour out the water and wash the meat.
3. Drain the water in the pot again and add meat, ginger and cooking wine.
4. After the water is boiled, put soy sauce and salt, and turn to low heat after boiling.
5. Chopsticks can easily penetrate into the meat without bloodshot, cooked meat and discoloration.
6. Tear the meat by hand, dip it in garlic paste, or eat the meat directly.
Western food practice of lean meat II. Shapi roasted pork material
Pork belly with skin 1 block (about 1 kg), Shaoxing wine, vinegar, salt.
Marinade: spiced powder, salt, soy sauce, sugar, pepper and chicken powder (mixed evenly)
working methods
1. Put the water that can cover the pork in the pot, put the cleaned pigskin face down in the pot, cook until the pork is solidified, take it out and soak it in cold water to cool down.
2. Absorb water with kitchen paper, so it is easy to remove excess hair.
3. Apply a layer of Shaoxing wine. When the alcohol is dry, make a hole in the pigskin with a meat swab. (The finer the better)
4. Put the pigskin face down on the shelf, put it on the plate below, and evenly coat the surface and side of the pork with marinade.
5. Turn over and put a layer of white vinegar on the pigskin and put it in the refrigerator for 6 hours. (Take out and thaw half an hour before baking)
6. Wrap the bottom and sides of the meat with aluminum foil. The four sides are 3cm higher than the fence, leaving only the pigskin exposed.
7. Cover with salt, don't expose the pigskin, and put it on the baking tray. (See Figure 3)
8. Preheat the oven to 200 degrees and put it in the middle of the oven for 40 minutes.
9. Remove all the salt, open the aluminum foil wrapped in pork, put the grill on the aluminum foil, and put the barbecue on the grill with the pigskin facing up.
10, bake in the oven at 220 degrees for about 25 minutes, until the skin bursts with many golden bubbles evenly.
1 1. After cooling, cut into pieces and enjoy.
Western food practice of lean meat 3. Roast pork material.
Pigskin material:
Water (enough to drown pigskin)
Shaoxing yellow rice wine
salt
white vinegar
Crude salt (used to apply to the skin)
Tools: bamboo sticks or any tools that can be used for jacks.
Cured meat materials:
pork belly
Shaoxing yellow rice wine
salt
pepper
five spice powder
working methods
1. Boil the water and add Shaoxing wine and salt.
2. Boil the pigskin face down in boiling water for about 30 seconds (this step is to facilitate insertion when using the bamboo stick jack in the future).
3. Dry the whole piece of meat, then make up small holes in the skin (the more the better), and then coat the cured meat on the meat, not on the skin.
4. Wrap the meat in tin foil without foreskin, and then put the meat in the refrigerator for the night.
Take the meat out of the refrigerator (if there is water on the pigskin, you can dry it), then coat it with a layer of white vinegar and wait for the vinegar to dry.
6. Spread the coarse salt on the skin, preheat the oven up and down by 220 degrees, put a plate of water in the oven and bake for 35-40 minutes.