The practice of burning meat

The method of burning meat is as follows:

1. Material: fennel seed 1/2 teaspoons, pepper 1 teaspoon, 3 fragrant leaves, 2 teaspoons of spiced powder, 2 teaspoons of garlic salt, 0//2 teaspoons of chicken essence, 0//2 teaspoons of pepper/kloc-0, a proper amount of rapeseed oil and baking soda.

2. Put the pork in cold water, add fragrant leaves, fragrant seeds and pepper, and cook the pork until it is 70% to 80% mature.

3. Air-dry pigskin.

4. Then punch holes on the leather surface with awl, the holes will be more uniform and the effect will be better.

5. Mix the spiced powder, garlic salt, chicken powder and pepper.

6. Cut the meat into sections with the skin facing down. Don't cut it off with a knife, leaving the height of 1/3. Then spread the prepared seasoning on the gap between the surface and the cut of the meat, and then insert two bamboo sticks for barbecue skewers into the middle of the meat along the length direction to determine the smoothness of the meat. Wrap the meat around and at the bottom with tin foil, leaving pigskin, excluding pigskin.

7. Put it in a baking tray. Peel, put 2-4 shallots beside, and bake for 25-30 minutes at 250-300F F.

8. When the skin is burnt, scrape off the burnt layer with a knife.

9. When the pork cools slightly, apply a very thin layer of baking soda with your fingertips.

10, then bake in the oven with low fire for 400-450F, 10 minute, then pull it out, coat it with oil, bake for 10 minute, and repeat for 2-3 times. Slice it after baking and serve it on a plate.