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How to cook meat with crispy skin? take a bite and make it feel puffed and crisp.

1. Take it out of the refrigerator and sprinkle a small amount of baking soda and salt because my oven does not control the temperature up and down. Usually when I bake it, the middle layer is baked at 200 degrees for 20 minutes, then moved to the upper 250 for 15 minutes, and the crispy crust will appear in the next 15 minutes.

2.-wash the pork belly 2-apply the right amount of rose dew, spice powder and salt (except skin) 3-turn the brisket upside down and spread it with a thick layer of salt 4-heat the oven 240 degrees. Put the prepared pork in the oven and barbecue over high and low fire until you see the thick layer of salt on the pig skin begin to tilt up.

3. Hang the pickled pork with an iron hook, scrape off the marinade powder and hair on the skin with a knife, brush the crispy skin with oil brush and blow it into the skin with an electric fan all night, until the surface of the skin is dry and without moisture.

4. In the first step, spread the pork with clarified butter or sunflower oil, wipe it with your hands, and massage the pork for about 2 minutes, then sprinkle with salt, rub the second step evenly, choose a baking pan with a grill, fill it with mineral water, brush oil on the grill, preheat the oven at 190 degrees, and bake at 160 degrees for 2 hours.

5. Prepare materials. Pork, cooking wine, white vinegar, sugar, five-spice powder, white pepper, crude sea salt, ginger, onions. Remove the pig hair from the pork belly. Wash and put cold water into the pan and add ginger and spring onions. Pork belly and proper amount of cooking wine can be boiled until uncooked.

6. Use three layers of meat with skin. 1 large piece of pepper about half a teaspoon of five-spice powder (optional) appropriate amount of salt, appropriate amount of white vinegar, a little self-made crispy meat. Rinse the pork with running water first. Put the pork into the pot, add the water that has not passed the pork, heat it over medium heat for 30 minutes, do not need to roll away. This can reduce the fishy smell of pork. Pick up the pork and scrape the dirt off the surface with a knife while rinsing.

What is the oil edge and how to do it? ?

The concept of oil edge, also known as loose mouth oil edge, after polishing the edges or three-dimensional contours of leather parts and rolling a layer of leather edge oil, is used to cover up the problems of PU and leather incisions, as well as the exposed edges after combination. The method of oil edge can be divided into two kinds: different processing technology, thick oil method with different processing technology and thin oil method which only improves the edge color.

Youbian, that is, pig heart-protecting meat, gets its name because it is rich in fat and slender in shape, which is the name of the northeast region. The south is also known as lung meat. In particular, barbecue and frying can highlight the unique aroma. Barbecue stalls are distributed all over Liaoning, which is a characteristic barbecue variety in Liaoning.

A traditional delicacy in northeast China. Northeast Dayou Edge, also known as "Big Youtiao" or "Big Fried Cake", is made from flour, yeast, salt and other raw materials. After fermentation, the dough is elongated, kneaded and shaped, and then fried in a frying pan until golden brown.

The big oil edge in the northeast barbecue refers to the heart-protecting meat of the pig. This kind of meat takes on a slender shape after the fascia is removed and is named for its rich oil. Heart-protecting meat, also known as lung meat in the south, is the diaphragm muscle of pigs, which can isolate the chest and abdominal cavity, assist breathing, and connect the heart, so it is also called heart-protecting limb.

The oiled edge is the heart-protecting meat of a pig, which is named for its rich fat and slender shape. In the northeast, this kind of meat is called oil edge, while in the south, it is called lung side meat. Fried meat is especially suitable for barbecue and frying, this way of cooking can highlight its unique aroma. Youbian meat is a common ingredient in barbecue stalls in Liaoning, and it is also a special barbecue in the region.

Oil edge, also known as loose mouth oil edge, is a traditional decorative process in which leather parts are polished or fitted with three-dimensional contours and rolled with a layer of leather edge oil, which is used to cover up the problem of incision and combined edge exposure. The method of oil edge can be divided into two kinds: different processing technology, thick oil method with different processing technology and thin oil method which only improves the edge color.

How do you roast duck legs?

1, roast duck leg formula ingredients: duck leg, cooking wine, light soy sauce, soybean soy sauce, salt, oyster sauce, barbecue, light soy sauce, sesame, chili powder, cooking wine, ketchup. Specific steps: step 1, prepare the material. Step 2, wash the duck legs and put them into a basin and add all the seasonings. Step 3, spread the seasoning evenly on the duck leg and marinate for 15 minutes. Step 4, wrap the duck leg bone with tin foil to prevent burning.

2. Wash the duck legs first, then add marinade and marinate for 12 hours, then remove and air-dry the water naturally. Mix the barbecue sauce and brush it evenly on the duck leg. Then put it on the baking pan and press the barbecue stall for 15 minutes, then take it out and turn it over and brush the barbecue sauce again for another 15 minutes.

3. Pre-baking treatment: take out the pickled duck legs and let them warm up to room temperature. You can brush the surface of the duck leg with honey water or soy sauce water, so that the roasted duck skin will be more crisp and delicious. Baking: preheat the oven to 200 degrees Celsius. Put the duck leg on the grill and put a tray below to catch the dripping grease.

The cooking method of pork side?

1. Cooking methods for different parts of pork, pig head. Pig head is composed of pig tongue, pig ear, pig face and pig brain, with thick skin, old quality and heavy colloid. The whole one is suitable for stewed, sauced, smoked, frozen, roasted and braised, such as "braised pig face", pig ears can be used as salad dishes, pig tongue is suitable for stewed, sauce, roasted, braised, braised vegetables, etc. Pigtail. The skin is more fleshy and the gum is poor. Suitable for bittern, sauce, roast and cold dressing. Neck meat.

2. Pork tenderloin: the lean meat part which is located under the pig spine and connected to the chops. The meat is tender, gluten-free, high in moisture and low in fat. It is suitable for fried, fried, stewed, cooked, fried, sauce, pickled and other cooking methods. Hip tip meat (rear hip tip): located above the pig buttocks, basically lean meat, fresh and tender meat, can be used instead of tenderloin, suitable for stewed meat, pickled meat, sauce, stir-fried, cold and other cooking methods.

Steaming: steaming is a healthy cooking method, which is suitable for all types of pork. Steamed pork can keep the meat tender and nutritious, while avoiding too much oil. Steamed pork can be paired with rice, noodles and vegetables to make delicious steamed meat rice, steamed meat patties and other dishes. Fried: deep-frying is a method of cooking pork in hot oil to form a golden crispy skin on the surface of the meat.

4. Braised Pork with Vermicelli: this is a simple home-cooked way of slicing or slicing pork and stewing with noodles, potatoes, carrots and other vegetables. The soup is rich and nutritious. Fried pork: quickly stir-fried pork slices or shredded pork, often paired with green peppers, onions, fungus and other vegetables, simple seasoning, highlighting the fresh and tender meat and crisp vegetables. Pork stuffing: after pork is ground into meat stuffing, it can be used to make dumplings, steamed buns, meatballs and other foods.

5. Stir-fry: quickly stir-fry sliced pork or shredded pork, usually cooked with vegetables, garlic, ginger and other seasonings. This method is suitable for lean meat and tenderloin because of their short cooking time and tender meat. Deep fry: cut pork into pieces or strips, wrap it in batter or breadcrumbs, then deep-fry it in hot oil until golden and crisp. Fried Spareribs, fried meatballs and fried ribs are all popular choices.