Hong Kong style roasted meat [Hong Kong New Territories specialty]

What is Hong Kong style roasted meat? Authentic Hong Kong New Territories specialty: Hong Kong style roasted meat

Content summary:Do you want to know what Hong Kong style roasted meat is? This article is a detailed introduction to Hong Kong's New Territories specialty - Hong Kong style roasted meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Hong Kong style roasted meat. The full text takes about 5 minutes to read, mainly including the basic introduction of Hong Kong style roasted meat and the product characteristics of Hong Kong style roasted meat? The production method of Hong Kong style roasted meat, etc

Basic introduction of Hong Kong style roasted meat

Roasted meat is a traditional Han Chinese dish with a perfect combination of color, aroma, and taste, belonging to the Cantonese cuisine series.

. It includes roast goose, Roast squab, suckling pig, barbecue and some brine dishes. Roasted meat is actually divided into two types: "roasted" and "cured", but nowadays people always refer to "roasted meat" together and don't care much about the type. Roasted meat is usually marinated in a secret sauce for a period of time before being roasted in the oven. Roasted goose and suckling pig skins are crispy, plump, and have a slightly sweet taste that Cantonese people love. Roasted meat is popular in Hong Kong and Guangdong, and is also related to their customs. Hong Kong people like to bring good luck, and during festivals and holidays, they bring roasted suckling pigs to worship gods. They also like to cut suckling pigs at the beginning of movies to bring good luck. As a result, Hong Kong style roasted meat has been enduring for a long time

Roasted meat is actually divided into two types: "roasted" and "cured"

Shao mainly includes roast goose, Roast squab, suckling pig, barbecue and some brine dishes. Usually, it is marinated in a secret sauce for a period of time before being roasted in the oven. Roasted goose and suckling pig skins are crispy, plump, and have a slightly sweet taste. The brine dishes are relatively light, such as brine goose feet (wings), brine duck kidneys, etc<27

Advanced solar (pollution-free) drying technology is adopted to produce cured meat with natural sun drying, crispy and tender texture, bright color, sweet and delicious taste, and unique taste<31. In the good season of eating cured meat, a pot of Little pan rice is most appetizing

Method for making Hong Kong style roasted meat

1. Scrape two or three pounds of pork belly, clean the pig hair, and use a needle to "gild" the pork skin, the more the better

2. Invert the pork, cut several parallel straight lines with a knife, mix monosodium glutamate salt with five spice pepper powder, and the seasoning after mixing looks a bit like a three in one coffee powder.

3. Wipe the seasoning evenly on one side of the pork belly, and the pork skin only needs to be wiped with the remaining seasoning by hand. Marinate it for half a day

4. Boil the pork skin in boiling water until cooked, and gently drizzle the meat turns white.

. (You can put it in a flat bottomed pot and boil it in water) Then hang it up and blow dry the water (especially for pigskin, you can use a fan to blow dry it until it is a bit dry and hard before formal baking)

5 Meat that is less than two inches thick should be baked at 180 degrees for 35 minutes, Look at the condition of the skin, use a brush to apply oil, and then scan again after a period of time (sweeping the oil can increase the temperature of the skin, causing it to burst). If there are large bubbles that look like tumors, use a long needle "Ji" to pierce them, use a small knife to press them flat, and make sure they are small enough to prevent the oil from bouncing. When baking the skin later, if the heat is not high enough, add more heat. It should take an extra 20 minutes to make it ready