What are the methods of making Cantonese roasted meat?

Everyone will cook a lot of dishes in life, but we often encounter some problems in this process. How can we solve these problems and make cooking a simple thing? Actually, there are many tips. Many ordinary and unremarkable ingredients can bloom with different brilliance after some operations.

Burn three layers of meat with ice:

Rinse the pork belly first, scoop it up and drain it, lay the meat flat with the skin facing up, rub it evenly on the skin with pickled skin and let it stand for 25 minutes. Take a clean tray, put the skin face down in the tray, and send the straight knife to the meat (it is advisable that the two knives are two fingers apart, not too deep, so as not to cut the skin), and evenly spread the marinade on the meat (one side of the skin does not need to be flooded) and marinate. Put on the steel needle, preheat the oven to 195℃, roast the meat in the oven until the skin turns red, then take out the pine needle (the fire should not be too big when roasting, and the needle should be loose evenly), then bake it in the oven for 15 minutes, take it out, hang it in a ventilated place, and blow dry the skin with a fan. Wrap a loaf of meat with tin foil, preheat the oven to 380 degrees, put the meat in the oven, and burn the skin on one side with strong fire until the skin turns black. Take it out, scrape off the black part of the surface with a knife, take a clean oil brush, wash the skin, take it out again, burn the meat until it turns black and red, scrape off the burnt part, brush the oil again and take it out.

Barbecued pork with honey sauce:

Pork belly is cut into strips 5 cm wide, 3 cm thick and 30 cm long, washed with blood and drained. Put the pork belly in a pot, mash the raw materials, add the barbecued pork salt and sauce, double steam the wine, stir the rose sauce and chicken rice with soy sauce evenly, and marinate for 5 hours (it needs to be turned for 3-4 times). Put the braised pork on the barbecued pork ring (steel needles are ok, but for safety reasons, wear one from top to bottom, and the distance between the two steel needles is 18 cm, which can hook the roast goose well), and wrap it with tin foil. Preheat the oven to 250℃, put the barbecued pork in the oven for 25 minutes, then take it out, remove the tin foil, cut off the burnt part, pour in maltose, drop a little, take it out for 10 minute (the fire is a little smaller than before, and it is easy to paste after hanging sugar), then pour in maltose, and put it in the oven for 10 minute after dropping sugar, and then take it out. Cut it when eating, and pour a little roast goose juice or soy sauce. If you like heavy and sweet food, pour some honey.

In fact, cooking at home has many benefits, not only affordable but also healthy. Although the restaurants outside are very convenient, they are generally heavy in oil and salt and contain many food additives. Instead of eating out, it is better to help yourself to have plenty of food and clothing and enjoy a happy time with your family.