食材 |
|
|---|---|
| 酒wine | 1tsp |
| 五香粉five spices powder | ½ tsp |
| 盐 salt | some |
| 醋 vinegar | 2tsp |
| 五花腩 pork belly | 400g |
| |
|---|---|
| 1 | 洗净之后，用2cm高水水煮皮三至五分钟 wash the pork and boil the skin side with 2 cm height water for 3-5mins |
| |
| 2 | 用酒，盐和五香粉，腌肉 marinate with rice wine, salt, and five spices powder |
| |
| 3 | 腌料不要搽在皮上，皮要插大量的孔 avoid the skin when marinating, poke sufficient holes on the skin |
| |
| 4 | 皮抹干搽醋，用锡纸包住肉， 露出皮放入雪柜抽干水份，雪三小时或是以上 wipe the skin dry and brush on vinegar, wrap with fossil foil but leave the skin, freeze for at least 3 hours |
| 5 | 开始炸时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 | 闲置五分钟后，加上盐在皮上，200度炸15分钟 wait for 5 mins, add salt on the skin, air fry at 200 C for 15 mins |
| |
| 7 | 把盐取走，再次插孔和搽醋并打开锡纸再炸25分钟至30分钟 remove the salt, poke the skin at once and brush on vinegar, |
| |
| 8 | 最后五分钟要经常查看，自己加减时间 check constantly in the last 5 mins, adjust time accordingly |
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