鬆化脆皮燒肉 Super Crunchy Crispy Pork Belly | 不但脆皮 還要鬆化 汁多肉嫩 甘香美味 | 家常簡易版製作 一氣呵成 方便快捷 | 字幕

Crunchy Crispy Pork Belly #脆皮燒肉 #脆皮 #鬆化 #燒腩仔 #燒味 #Chineseporkbelly #crispyandjuicy 五花腩肉 1 公斤 醃料： 幼鹽2 湯匙 糖 1 茶匙 沙姜粉 1 茶匙 五香粉 1 茶匙 雞粉 1 茶匙（Optional) 紹興酒2湯羹 發粉 1/2 茶匙（用無鋁的） 白醋 2 湯匙 心得分享 ： 加入沙姜粉是令肉質甘香嫩滑，美味可口的一個元素。 做法快捷方便，室溫風乾一氣呵成，不用入雪櫃等待過夜，也不會令肉質過分醃製，偏鹹失去肉味。 發粉白醋塗沒豬皮，是增加豬皮的鬆脆口感，不像一般的只有脆和硬，影響口感。 剩餘的五香鹽還可以醃製燒雞和燒鴨的。 [ 蜜汁叉燒 ]    • 蜜汁叉燒 Chinese BBQ Roast Pork (Char Sui) | 好...   謝謝你的觀看, 請給評論，與您的朋友分享此視頻（只需點擊分享按鈕）。 訂閱頻道，按鈴鐺收看我的新視頻！ 謝謝你的支持 ! Thank you for watching. Please write a comment and share this video with your friends (just click the share button). Subscribe to the channel, ring the bell and keep watching my new videos ! Thanks for your support ! Pork belly 1 kg Marinade: 2 tbsp fine salt 1 tsp sugar 1 tsp sand ginger powder 1 tsp allspice powder 1 tsp chicken powder (Optional) 2 tbsp Shaoxing cooking wine 1/2 tsp baking powder（aluminum free) 2 tbsp white vinegar Helpful Tips : The addition of spice ginger powder is an element that makes the meat flavourful, tender and delicious. The method is quick and convenient. It can be air-dried at room temperature in one go. You don't have to put it in the refrigerator to wait overnight, and it will not make the meat too salty and lose the meat flavour. The baking powder and white vinegar is coated the pig skin, which increases the crunchy crispy taste of the pig skin, unlike the general one, which is only crisp and hard, which affects the taste. The remaining five-spice salt can also marinate roast chicken and roast duck for later cooking. Brandenburg Concerto No4-1 BWV1049 - Classical Whimsical by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/... Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/