What I feel I had been written really is very detailed, somebody gives me a few issues that leave a message, I discover really I was not written, can complement again!
But still a lot of leave a message asking question is me what had written is very clear.
Explain hereby, have a problem, turn over my cookbook again, if cannot get the answer, I answer you gladly 100 thousand minutes leave a message. If there has been the result above me, then I repeat an answer one by one no longer. Thank!
Like to eat carbonado very much, fragile fragile skin, oily and not the flesh of be bored with, eat all sorts of contented ~ in the mouth
But succeed to do, I probably the whole thing the pig that used a pig 5 flowers!
Ever also operated strictly according to the Great Master's practice, but always be being done is failure, from most begin to buy the pork, souse, spend a many hour to bake even make, beautiful time is not little, but bake finally come out positive result is bad, it is really very hit enthusiasm. My altogether was baked probably 5, 6, succeeded eventually!
A few kinds of results of failure are as follows:
1.The skin is baked very have tenacity, but not fragile. . . Reason temperature is a bit bit lower
2.The skin is baked fragily, but the flesh is old also, bavin. . . This kind of circumstance is commonner, the likelihood is tinfoil did not include the pork good, larger possibility is temperature perhaps is baked too high too long, make it was thrown so basically directly, I had been thrown probably 10 come jin of flesh. . . Say much it is a tear
3.The skin is baked also is not very fragile, but the flesh is baked so that the entrance changes fat all to be baked so that come loose namely! This kind of condition is fundamental because temperature is too low,be, baked time is too long.
When be being done many times, forget take a picture kinescope, later redo when can fill according to, the fleshy measurement in cookbook will be so different! Do not mind, it is same a practice.
With makings
| Steaky pork | 1000 grams |
| Pink of the five spices | 5 tea spoon |
| Salt | 2 tea spoon |
| White vinegar | Right amount |
Fail for many times, the Yue Yong that jump over defeat made the way of carbonado of extensive pattern crackling eventually
-
Those who pat shake a bit. . . Have two hands only, should pat again want to blow again, I had endeavored!
Buy the pig steaky pork that does not take character together, fleshy thickness should agree, this bit is very important!
It is above the skin with the knife so blow, rectify Zhang Pi, especially the brim should be blown. After been blow, get on the knife blow the dirty grease take out that come out, continue to blow next! If have pig hair, unplugged together incidentally, processing is clean!
-
Burn in a caldron a few water, it is pigskin day transfer to a lower level next in water, water just can have done not have pigskin to go, burn pigskin a little next, it is OK to feel pigskin shrank a bit.
Take from boiler, water portion is wiped above the skin, it is above pigskin even tie a lot of a lot of small holes entirely.
Boiling pigskin also is to tie a hole more convenient, if the graph is to use the tool that ties hole technically, can buy on the net, had this tool very convenient.
Without the word of the tool, can string together fleshy bamboo autograph to plunge into with BBQ, sign one case with 3 bamboo, part of side side part should be plunged into.
Fleshy surface can cut a few knives gently, such bloating rise more tasty. Do not cut pigskin!
-
Pink of the five spices and salt, agitate besmears equably the surface in the flesh. Besmear only the flesh, do not come up against a skin! The place that dissections gently should be wiped, wipe even!
-
Baking dish among pour white vinegar, pigskin gadarene, bubble is in vinegar 5-10 minute. Need not worry about such flesh can because of bubble vinegar is acidify, because be baked, vinegar can volatilize, can make a skin more fragile only, won't affect taste.
Having a lot of cookbook is to brush honey water of what, it is good without white vinegar to measure honey water in person!
Also have those who brush vinegar, etc worked to brush again, relapse a few times such, I also had been done, it is good in vinegar that crackling also did not immerse! Must immerse, immerse, immerse! Important thing says 3 times!
-
On pigskin face, other a few had been wrapped with tinfoil, wrap as far as possible a bit closer. Put into freezer to refrigerate a day next, worked to pigskin surface, can enter
!
Have feed friend to ask: Two bit want right not to want cut away or eat? Good with respect to the feeling awkwardness often is blown when actually the first pace blows a skin. . . Anyway the processing of treat equally without discrimination. Believe me, baked coming out is to cannot be found completely!
-
Knock blackboard to delimit the part of the key came, roast meat is good eat to look can bake the skin fragily fragile!
Oven warm-up 150 degrees, canal and fan mode heat on. Put in on pigskin face bake 1 hour, turn next 190 degrees - 200 degrees bake 30 minutes.
Pigskin of 30 minutes of many observation is bubbly finally circumstance, adjust appropriately temperature, I baked ten minutes 190 degrees at the beginning, the feeling is a bit insufficient, changed 200 degrees so.
Have feed friend to ask pork takes otherwise to want to wait from freezer return room temperature?
I am commonly in warm-up oven when take pork, room temperature should have not been answered completely when be being put in so.
Still have how to feed friend to ask oven does without fan mode?
If doing not have fan mode, can move temperature a little low little.
A lot of feed friend to to temperature still fluctuation manages what mode problem more! Be being baked really is most the most crucial one step. I here what had written is very clear, do canal and fan mode heat on? ? Was the with temperature photograph of the pattern that the oven of myself uses also patted? ? Still be that word, every brand the oven disposition of every model is different, can first strict according to me this temperature and time are done, if feel bad, the next time again the temperature below fine tuning!
-
After tone passes to 200 degrees, the skin begins effervescent!
-
Bake a good furnace, bake the skin that come out to knock go up Ka Ka Ka, exceedingly fragile!
If above a few worried words can use a knife gently raze, still be 200 degrees next, put in again bake 10 minutes.
-
There also is little skill when cutting, cut the flesh to cut a skin again first, the flesh wants first gently cut, cannot too fierce because there are a lot of bovrils in the flesh,one knife is cut is, too fierce it is easy that one knife cuts very very hot bovril 4 splash, do not ask how I know. . . . The skin is more fragile, cut the flesh to cut a skin almost, exert oneself to do sth. a bit, the skin had cut.
-
Treat this skin, of crisp!
-
The carbonado that has cut is piled up on chopping board neat, bovril still is wading downward in what keep!
Small stick person
All replies here, have this problem query again, I did not reply one by one! What thick salt builds above is additionally one kind bakes the method that formulate, also want to try before me, but because of this kind of method very cost salt, salt is expensive it is not expensive, but salt is very heavy! Back 1, 2 jins salt come back, the feeling can be done only, I am not very vigorously. And according to this measure does me to feel very successful above me, and go to the lavatory simply of thicker than using salt ah ～ ～ ～