Method for making air-dried meat

Jiu Shao Bantang

Pickled salt and pepper powder: 3.5 tbsp salt, 2 tbsp sugar, spiced powder 1 tbsp.

White pepper 1 tbsp (pre-mixed evenly) baking soda powder

The way of doing things

(1) Wash the meat and blanch it in boiling water 15 minutes or more, and it will be perfect in 5-6 minutes (turn off the skin first and then rotate it).

(2) Dry the water, dry the water with oil-absorbing paper, with the skin facing upwards, evenly apply Shao wine, wait for a moment, and hold it with a pointed iron.

(Satay branches can also be used) Punch holes evenly in the pigskin.

(3) Gently scrape two knives on the skin surface with a knife, just like scraping pigskin. Then rotate, use a sharp knife to draw several knife marks on the meat surface (not necessarily broken), so that the meat can digest and absorb the pickled materials.

(4) Then apply 2 tablespoons of salt, 1 tablespoon of sugar, half a slice of southern milk and five-spice powder (sprinkle evenly). Except the skin. If the pork skin is coated with spiced powder, the skin will be baked very dark brown and not easy to be orange.

(5) Preserve a part of the meat with tin foil paper, expose the skin, and air dry it in the freezer for three days (the drier the skin, the more brittle it will be).

(6) After taking it out of the refrigerator and cooling it (about 10 minute), take off the tin foil, dry it with oil-absorbing paper, and heat it in an electric oven for 200 degrees.

(7) Rub a little baking soda evenly on some skin, and then sprinkle a little salt evenly on some skin.

(8) Part of the meat is wrapped with a new layer of tin foil paper to expose the skin. Put it in the middle of the electric oven and cook for 40-45 minutes.

(9) Move the iron shelf to the top floor, pay attention to increase it to 220 degrees, open the tin foil paper and bake for 20-25 minutes until.

Pigskin has symmetrical bubbles, and the skin has exploded beautifully, orange.