氣炸鍋食譜氣炸燒肉Airfryer recipe Airfry roast pork belly

2020 年 01 月 29 日發佈 列印
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燒肉平時賣咁貴，好似好難整咁。其實係屋企都可以燒腩仔！我地都整到，你點會做唔到？加少少芥末醬，哇！係燒味店嘅味道啊！

食材 （3-4人） 1小時以上

食材

  • 酒wine 1tsp
  • 五香粉five spices powder ½ tsp
  • 鹽 salt some
  • 醋 vinegar 2tsp
  • 五花腩 pork belly 400g
  • 1

    洗淨之後，用2cm高水水煮皮三至五分鐘 wash the pork and boil the skin side with 2 cm height water for 3-5mins

  • 2

    用酒，鹽和五香粉，醃肉 marinate with rice wine, salt, and five spices powder

  • 3

    醃料不要搽在皮上，皮要插大量的孔 avoid the skin when marinating, poke sufficient holes on the skin

  • 4

    皮抹乾搽醋，用锡紙包住肉， 露出皮放入雪櫃抽乾水份，雪三小時或是以上 wipe the skin dry and brush on vinegar, wrap with fossil foil but leave the skin, freeze for at least 3 hours

  • 5

    開始炸時抹一下皮面再插多次孔，和搽醋 before frying, wipe the skin and poke holes again, brush on vinegar again

  • 6

    閒置五分鐘後，加上鹽在皮上，200度炸15分鐘 wait for 5 mins, add salt on the skin, air fry at 200 C for 15 mins

  • 7

    把鹽取走，再次插孔和搽醋並打開錫紙再炸25分鐘至30分鐘 remove the salt, poke the skin at once and brush on vinegar,

  • 8

    最後五分鐘要經常查看，自己加減時間 check constantly in the last 5 mins, adjust time accordingly

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