How to make crispy barbecue? How do you make a crispy barbecue with a crispy crust?

First of all! The blockbuster is still our unique Anhui deep mountain special black pig! This pig is fed with natural feed, and the meat is very strong!

Secondly, it takes a long time to make the overall arrangement, and you can't rush it because of the lack of preparation time, and the final product may be greatly reduced. In addition, how to judge whether the crispy barbecue is successful or not, the most important thing is the taste, the skin should be crispy, and the pork should be chewy, which is a delicious crispy barbecue.

Crispy barbecue, the oil of the pork has been grilled, the pork skin is crispy, and the pork belly tastes fragrant but not greasy, which is the taste of barbecue that many customers and friends love very much.

I used pork belly, clean up the pork belly, wash it and put cold water into the pot, put ginger and shallots, pork belly and an appropriate amount of cooking wine, cook until it is broken, mix cooking wine, salt, sugar, five-spice powder, and white pepper into a sauce, smear it on the pork belly, wrap the part with tin foil that smears the sauce, put it in an airtight container, and refrigerate it in the refrigerator for 24 hours. Bake in oven 220 for 90 minutes. Bake for another 10-15 minutes.

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Crispy barbecue: Note: Boil the oven at 160 degrees for 15 minutes, take out the meat pieces, and put the dough pieces on the grill with the dough side up, so as not to contact the soup.

When making this crispy barbecue, you should pay attention to the first roast time should not be too long, you can observe the pork when it is golden brown. Second, before roasting, the pork must be treated with pepper, ginger and other condiments that can be fishy, otherwise although the roasted pork is crispy on the outside, it has a fishy smell, which will affect the overall taste. Thirdly, the pork should be brushed with honey at least twice during the test, so that the roasted pork is more sweet and delicious.

Choose pork with thick skin, wash it and marinate it in a marinade for a while, then put it in the oven and bake it at 250 degrees for 45 minutes, and it should also be turned over in time.

At the beginning, be sure to fry the meat in oil, and then coat it with a layer of starch on the outside, the oil temperature should not be too high, and the frying time should not be too long.

First, prick a few small holes in the meat, then put it in salt and white vinegar to stir, spread the seasoning evenly on top of the pork belly, and put it directly in the pan for frying.

Because the crispy grilled meat is dehydrated and shrunk by high temperature during the roasting process, it can be crispy on the outside and tender on the inside.

When making, first of all, you must use cooking wine to remove the smell, and then the oil temperature should not be too high, and you must wrap a layer of starch on the outside, so that the skin can be crispy.

1. Wash the pork belly, put it in boiling water, and soak it in cold water for half an hour immediately after removing it;

2. Remove from cold water, drain the water, and then cut it with a knife, about 4 cm apart, do not cut off;

3. The skin is upward, poke the hole in the skin with a fork, and the density of the hole should be large and evenly distributed;

4. Peel down, coat with an appropriate amount of salt and cooking wine, and put it in the refrigerator to marinate for one night;

5. Take out the marinated pork belly, wrap the pork part with tin foil upwards, and expose the skin;

6. Then apply an appropriate amount of salt to the skin, and then evenly spread baking soda;

7. Preheat the oven, put in the upper and lower tubes of the pork belly and bake them at 250 degrees for 30 minutes, then remove a layer, only open the upper tube and bake for 20 minutes, take out, brush a layer of oil on the skin, then put in the roast for 10 minutes, take out and let it cool and cut into pieces.

8. Tips:

1.After boiling water, take it out, and be sure to soak it in cold water immediately;

2.The holes pierced in the pigskin must be dense, but be careful not to prick the hands, nor can you pierce the pigskin;

3.Before the pork belly goes into the oven, spread a thin layer of baking soda evenly, which is crispy skin'The essential;

4.10 minutes before the roast is baked, brush the surface with a layer of oil to make the skin crispier and shinier.

9. Dip it in white sugar and mix it with crunchy roast pork to eat together, the taste complements each other!

1. Hail stuffy ingredients: 250g of pork belly, 50g of cooking wine, 5 slices of ginger, 5g of salt, 1 package of spices, 5 slices of garlic, 5g of Sichuan pepper, appropriate amount of white vinegar, appropriate amount of black pepper, appropriate amount of honey.

2. Select a piece of pork belly with a good texture, cut it into a suitable size, add ginger, garlic, peppercorns, and spices to cook the pork belly, and skim off the foam when the water boils. The cooked meat can be soaked in water for a while to make the meat more flavorful. Remove the meat and wipe off the surface with kitchen paper.

3. Fill the skin with holes, then smear a layer of white vinegar on the skin, then apply a layer of black pepper and a small amount of salt, and finally brush with a layer of honey.

4. Wrap the pork in tin foil, then put it in a preheated 200 degree oven and bake it for about 20 minutes, then take it out and brush it with a thin layer of honey, and test it for another 20 minutes until the pork skin turns golden brown.

5. Cut the pork skin down into thin slices, and a crispy barbecue with crispy outside and tender inside, delicious and delicious, is ready.

1. Wash and dry the meat pieces, cut several knives along the short axis on the surface of the meat skin, and cut through the meat skin into the fat about 1 cm deep. Knife spacing in centimeters.

2. Put the meat pieces in a baking dish, skin side down, and add water about 2 cm deep.

3. Preheat the oven to 160, put it in a baking tray, and remove the meat pieces 15 minutes after the water boils. You can also use a large pot to put the meat pieces skin side down into the pot, add water and cook for 15 minutes, then remove the meat pieces.

4. Spread salt and pepper evenly on all sides of the meat pieces, and insert bay leaves into the skin of the meat.

5. Put a grill on the baking plate, and place the meat pieces on the grill with the skin side up, so that the meat pieces do not contact with the soup in the baking tray, and the meat sweat flowing out during the baking process can be collected in the baking tray. Place the baking sheet in the lowest level of the oven (still at 160 °C).

6. After half an hour of baking, pour about 500ml of water over the meat pieces.

7. Cut the onion into pieces, divide it in a baking tray and continue to bake for about 1 hour, collecting the soup in a large bowl.

8. Set the oven temperature regulator to 250, and when the temperature is reached, open a crack in the oven door to breathe. Bake for 5 to 15 minutes until the skin of the meat turns yellow and crispy, and the fat bubbles up. Turn off the power, open the oven door, and let the pieces of meat sit in the oven for 10 minutes before removing.

9. Pick out the onion pieces in the soup, decant the oil slick, then pour it into the pot, sprinkle in the flour and stir well, add an appropriate amount of salt and pepper to adjust the taste, and put it on the fire to make a thick sauce.