【今晚煮乜好-人氣食譜】是日貼堂氣炸燒腩仔 | 氣炸食譜
【今晚煮乜好-人氣食譜】是日貼堂氣炸燒腩仔 | 氣炸食譜
久違了既肉肉，囝囝唔提起想食都完全忘記左呢款餸
好在仲記得點整，老細們話上次味道重味左d，所以今次掃肉既醃料就輕手少少，佢地唔喜歡食重味
個皮脆卜卜，老細話正
谷友都表示 睇見都流口水
「氣炸燒腩仔」食譜 做法
今次我跟呢個食譜整 https://youtu.be/kWwX3NcTk6A?si=8uKPLP77j9gXvIzO
【食譜】
五花肉 2-3公斤
鹽巴 2匙
五香粉 1匙
胡椒粉 1匙
白醋 適量
【注意】
1. 豬肉水煮20分鐘，可讓豬皮更好戳洞
2. 豬皮戳洞越多，脆皮效果更好
3. 放入冰箱醃製時無需覆蓋，讓冰箱內的風扇使豬皮風乾
4. 200°C先烤30分鐘，讓豬肉熟透；最後調高230°C烤10分鐘，使豬皮表面酥脆
Recipe:
Around 2kg of Pork Belly
2 tsp of salt
1 tsp of five spice powder
1 tsp of white pepper powder
Little bit of vinegar
1. Put the pork belly in the water and bring to boil over high heat, then lower the heat and simmer for 20 mins.
2. After 20 mins, take out from the pot and rinse it, use knife to scrape the skin.
3. Flip the pork belly over, cut 2 shallow lines on the meat side (do not cut off the skin)
4. Mix the salt, five spice powder, and white pepper powder.
5. Rub the seasoning (Step 4) into the meat.
6. Flip the pork over, dry off the skin by paper towel.
7. Use the point of knife to pierce small holes on the skin. (more holes=better crackling)
8. Place pork belly in refrigerator overnight (uncovered)
9. Next day, brush some vinegar on the skin, and place the pork into oven, roast at 200°c around 30-40 mins.
10. After 40 mins, turn up the heat to 230°c and roast another 10 mins.
11. Let it rest about 10 mins and chop into cubes. ENJOY!
喜歡影片別忘了按讚、分享還有訂閱我的頻道哦~
您也可以在底下留言，告訴我您想看我做什麼菜~
圖片來源：今晚煮乜好@Cobe Lee
