Description:The style of cooking is classified: Sichuan Cuisine | Other | Health recipe Taste: Fragrant and crisp Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: Bring rib hard side pork one party ' About 7.5 kilogr... Crisp side of a product

• The style of cooking is classified: Sichuan Cuisine | Other | Health recipe
• Taste: Fragrant and crisp
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: Bring rib hard side pork one party ' About 7.5 kilograms) 1750 of pair of rough crisp short cakes with sesame is overcome
• Condiment: 15 grams of ginger, 15 grams of shallot, 10 grams of refined salt, 5 grams of Chinese prickly ash, continuing 100 grams of wine, sesame oil is 25 grams, the garlic is a slice of 5 grams, 20 grams of sweet sauce, white sugar is 10 grams
• The crisp square method of a product:
• Pork blow, wash clean, build neat, sign with bamboo chink ask several air vents at the thorn in rib, dry the moisture, it is flat to wear over from the square meat with the bifilar roast fork of iron. Dried firewood put stove, flame burn, make about or 30 one 40 of mouth, hold fork handle, burn meat square skin towards the Miao fire, burn meat a square one emphatically and four corners, control, rotate iron fork constantly, treat pork skin previous layer thin wicked burnt skin come off by oneself very ,Then leave the meat side the stove fire, clean the fork sharp, take down the meat side to put into warm water and wash, and shave the burnt cover gently with the knife, wipe to sop up liquid and do the moisture, spread ginger, spring onions, salt, Chinese prickly ash juice that the materials wine soaked, say that is used in the net gauze to seal for half an hour. Fire put blazing charcoal in the pool, meat fork at being side serious, skin upwards, about side move, the thick position of meat of roast back slowly, it is well done to bake to the meat (commonly called as hanging the thorax) . Set aside the charcoal in the pool by the pool, transfer to and bake the pork skin downwards, the ones that block up at this moment are rotated quickly, the meat is covered with oil on the pork skin, does not drip into in the pool. Bake until side cover golden yellow, bake brush sesame oil, to strike skin send the crisp sound of steeping out, with bamboo chopsticks, will block up from the fire pool, brush the sesame oil once again, clean the fork sharp, take out the iron fork. Use one hundred sheets and take the crisp cover of monoblock off, make into the rectangular bar, put on the meat side same as before, the crisp cover is put in the big disc upwards. Very light blue to cut, spend, garlic slice, sweet sauce add white sugar, sesame oil mix disc of loading with, mix advanced clear soup separately, pair rough to have mat together while being crisp
  
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