【ENG SUB】氣炸脆皮燒肉|不疏針|不鋪鹽|100%成功|簡易食譜|HOW to make CRISPY JUICY Chinese PORK BELLY|Airfryer|EASY RECIPE

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https://youtu.be/sCCnaKkC90A

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Ingredient:
"Thin Skin" Pork Belly around 1.5Ib (700g)

Pork belly marinade ingredients：
◈2 teaspoons five-spice powder
◈2 teaspoons of rose wine (rice wine or Shaoxing wine)
◈Some white pepper
◈ Sugar 5- 8 g
◈ Salt water

Crispy Skin ingredients
◈Salt
◈White vinegar

✪Tips to success✪
♦Applying vinegar immediately can increase the feeling of fluffy texture. If you forget, the skin will be crispy
♦Cut the pieces warm after frying, the skin is crispy and fluffy, the effect is best
✔Keep the skin dry and free from any marinade or water
✔Love salty, you can cut the belly meat before adding the marinade
✔If you don’t like salty, you can use kitchen paper to wipe off the salty water in step ❶
✔Depends on the thickness of the pork belly, so you need to adjust the time by yourself
✔With different AF brands, adjust the time by yourself. It is recommended to check it visually after 35-40 minutes

★★備忘：片中7：34氣炸400℉(200℃）★★

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材料:
“薄皮” 五花腩 1.5Ib (700g)
“肉身” (兩節手指)

醃肉材料
◈五香粉 2茶匙
◈玫瑰露酒2茶匙(可用其他酒)
◈胡椒粉 少許
◈糖 5 -8克
◈鹽水(不需準備，看片脆皮製法如何得出)

▶愛濃味道的，可自行加倍以上調味

鬆化脆皮材料
◈鹽
◈白醋

✪小Tips✪
♦立刻塗醋係關健，能增加鬆化感，如忘記，皮也會脆
♦炸後微暖斬件，皮脆鬆化，效果最佳
✔保持皮層乾爽，不沾任何醃料或水份
✔愛咸，可切開腩肉才上醃料
✔不愛咸的，可用厨紙抹乾步驟❶滲出的水份
✔肉身有厚薄之分，需自行調節時間
✔AF牌子不同，自行調節時間。建議35～40分鐘後目測一下

#chineseporkbelly#燒腩仔#燒肉

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