Authentic Yanji barbecue, how can you miss it?

Pork belly is best to be fat and thin. Put water in the pot and pork belly.

Add about five slices of ginger and three tablespoons of cooking wine. Cook for about 8 minutes. Remove the bloody smell of meat. Remove the floating foam on the surface when cooking.

Take out the pork belly after boiling. Absorb the moisture on the surface of pork belly completely with kitchen paper. After absorbing the water with a paper towel, let it stand for a few minutes to dry completely.

At this time, you can use toothpicks or forks to punch holes in the surface of pigskin. Be diligent, confidential, confidential and confidential.

Take a proper amount of fine salt. Just adjust the amount of salt according to the size of pigskin noodles or personal taste.

Sprinkle the fine salt evenly on the pigskin. Gently pat it properly to let the fine salt penetrate into the fine hole that has just been punched.

In order to make the pork roast more delicious, I cut several knives between the pork. The depth of the cut is just above the skin and white meat. There is no need to cut white meat.

Then use cumin powder, pepper and salt. Apply evenly to the meat according to personal taste. Never put it on pigskin. Just put it on the flower meat. Spiced powder can be used instead of cumin powder. Traditional flower meat uses more spiced powder. So friends can adjust it according to their personal tastes.

Then wrap the cooked pork in tin foil. Only the pigskin is exposed. Then sealed and put in the refrigerator for 24 hours.

After taking out the salted pork, observe whether the surface of the pork is dry. If there is moisture on the surface, let it dry for a period of time. Take a proper amount of crude salt, add a few drops of water, stir well and spread it on the pigskin. The thickness is about 0.5 cm. The reason why water is added to the crude salt is that it can condense the crude salt into blocks during baking. This can better separate the crude salt from the pigskin.

Bake in the oven at 220 degrees for 30-40 minutes. When you take the flower meat out of the oven, you can see that the coarse salt has completely condensed into pieces.

Remove coarse salt and tin foil with utensils. At this time, you can smell some meat. This roasting step is to make the flower meat fragrant and delicious. Wrapping it with tin foil can also seal some water, so that lean meat will not be too firewood and difficult to swallow.

Put the barbecue on the baking tray and put it in the oven again. It will still be ignited at 220 degrees for about 30 minutes. Adjust the time according to different ovens and the amount of meat. You can observe the heat when baking crispy skin. Tap the surface of pigskin with chopsticks. When you feel the crisp sound like a stone, it means that the crispy barbecue has been completed. Ok, let's get out of the oven quickly.

Scrape off some black parts with a knife and clean them up. When cutting the crispy barbecue, cut the skin down. The shape and thickness of the incision can be arranged according to personal preference.

Let's take a closer look at the brittleness of pigskin surface. These holes are dense enough. It's really super crisp when baked.

Eating meat is very enjoyable, so I cut it into cubes. Haha, you can add some sugar as dipping sauce. You can also match the sauce according to your personal preference. But eating it directly is already delicious.

The house is full of fragrance.