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怎样做猪脆皮

更新时间: 2020-07-06 00:00:00     

1、五花肉放入滚水中,煮至五成熟,捞起过冷水;

2、将肉晾干水,在肉面上每隔2厘米处,深深地直拉数刀,再在刀口面上均匀地抹上酒、五香粉和盐;

3、将五花肉皮面向上,用竹签在猪皮上密密地垂直扎上无数小孔,扎的越多越好,烤出来皮才会酥脆,然后用刀刮净表皮,涂抹上精盐和小苏打粉,便于肉皮入味和熟后松化;

4、把五花肉吊起吹干2小时,用锡纸包住瘦肉部分;

5、烤箱预热二百五十摄氏度15分钟,放入五花肉,皮向上,烤40分钟后出炉;

6、肉块取出稍凉,

关键词: 怎样

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