All Chinese food Main Dish Cantonese crispy pork

Cantonese crispy pork
Tech

roast

Difficulty

Junior middle school level

Servings

3 people

Prepare

30 minutes

Cooking

30 minutes

Ingredent

Name Dosage
Pork 350 grams
Char siu sauce 1.
Fish sauce appropriate amount
Oyster Sauce 1.
black pepper 5 grams
The end of garlic 10 grams
Soy sauce 2.
Sesame oil 1.
sugar 1.
salt grain appropriate amount

Cantonese crispy pork

Love to eat crispy meat, this is a good choice.

Instructions

1.Prepare the required materials.

Prepare the required materials.

2.Will the hair care clean skin.

Will the hair care clean skin.

3.Pot to boil water, skin color is darker, the side of the pork turn gray. In the process of ironing don't let the water level exceeds the pigskin position.

Pot to boil water, skin color is darker, the side of the pork turn gray. In the process of ironing don't let the water level exceeds the pigskin position.

4.Will barbecued pork sauce, fish sauce, fuel consumption, black pepper, garlic, then add smoke do, sesame oil, sugar, stir uniform paste painted on the pork side. Keep the sauce drops on the skin, otherwise come to naught.

Will barbecued pork sauce, fish sauce, fuel consumption, black pepper, garlic, then add smoke do, sesame oil, sugar, stir uniform paste painted on the pork side. Keep the sauce drops on the skin, otherwise come to naught.

5.The marinade the pork coated with aluminum foil wrapped in a sealed container in the refrigerator for 24 hours.

The marinade the pork coated with aluminum foil wrapped in a sealed container in the refrigerator for 24 hours.

6.Pork skin dry, remove from the refrigerator and dry with paper towel pigskin any residual moisture. Preheat the oven to 200 degrees for 20 minutes. Tin foil to the side of the pork wrapped with aluminum foil, which can reduce the rate of moisture loss of pork, still in the tray at the bottom of the are covered with tin foil, and such grease from pork oozes, not to a mess in the oven.

Pork skin dry, remove from the refrigerator and dry with paper towel pigskin any residual moisture. Preheat the oven to 200 degrees for 20 minutes. Tin foil to the side of the pork wrapped with aluminum foil, which can reduce the rate of moisture loss of pork, still in the tray at the bottom of the are covered with tin foil, and such grease from pork oozes, not to a mess in the oven.

7.In some places began to bubble, most places just become darker in color, with a toothpick in pigskin pricked, let hypodermic grease exudation, accelerate the foaming crisp process.

In some places began to bubble, most places just become darker in color, with a toothpick in pigskin pricked, let hypodermic grease exudation, accelerate the foaming crisp process.

8.Then sprinkle salt on the skin surface, these salts can accelerate the foaming crisp of pigskin.

Then sprinkle salt on the skin surface, these salts can accelerate the foaming crisp of pigskin.

9.Heat the oven to about 220 degrees for about 40 minutes (time depends on the size of the oven and meat). The process is very important. Wait until the pork after cooling slightly, it can be a knife.

Heat the oven to about 220 degrees for about 40 minutes (time depends on the size of the oven and meat). The process is very important. Wait until the pork after cooling slightly, it can be a knife.