Yes, the purpose of adding thirteen powder is to reduce the amount of five-spice powder, so that the duck juice will be cleaner. You can also leave out the thirteen spice powder
Thank you chef, I have tried to make the crispy pork skin. But I found the skin get soften agter fee hours if not xonsume. Is there any trick to keep the skin crispy for longer time? Tx
You need to use baking soda to coat the pig skin and blow it dry. Two hours before burning, then use white vinegar to coat the pig skin evenly, and then dry it. The drier the pig skin will be, the more brittle it will be. Only when the pig skin is dry enough can it be crisp for a long time. After the taste is good, use 1 tablespoon of baking soda and half a tablespoon of salt to coat the pigskin evenly and blow it with a fan for a day, then put it in the top layer of the refrigerator dish grid, let it stand for two to three days, take it out, apply white vinegar evenly, blow it for more than four hours, and then burn it . Because the pig skin is dry enough, with baking soda and vinegar, the effect will be better. You can try it.
Chef, last Sunday I made 3kg sold for Church donation, all love your crispy pork skin recipe. I follow your insrruction but at the last 20 mnt with 460 degree bake the skin only did not burst only same part. So I increas the temperature to 500 degree for about 10mnt, both up and below fire and the skin start to burst evently to gold brown. My question is how far the distance from the top fire to the skin should be? Thank you for sharing your recepie, today I already recived order 1kg for this coming sunday.
Dear Master,for "papain" or "small crisps" for more crispy skin => what is this? Because I search on google that I can not find it! Can you help me tell more information?
@@littlekitchentaste9187 Dear Master, tks for your feedback! Because I think I will be successful if make follow as your receip. After I search in internet, I find information for "papain". that is material enzyme with name "papain", Ingredients from Papaya, Papain is most concentrated in the green skin of green papaya, it is use to tenderize meat!in Vietnam, I don't know "powder papain" is same with your mention. Thanks again for telling me what to try to do!
I haven't measured the specific distance, and the oven size of each family is different, so I don't think the distance will have much relationship. It is mainly an oven with a surface fire. You can master it by trying it often. Do it a few times and you will gain experience.
Thank you. I did made crispy pork belly with your recepie severel time already. Smell and tease very nice. I sell it at church donation and people love it. I bake it at 500 celcius to get the skin crispy but the meat lost it juice.
Cjef can we bake the first 35 minutes 390 degre, after that we keep in the refrigerator for 1 or 2 days. After that bake again 20 mnt 460degree ? Or can we keep it in the frezzer for few day and bake again to gain crispyness of the skin?
It can be put in the refrigerator for a few days, the pig skin will be drier, and the pig skin will be more crispy after roasting. It is advisable to put it in the refrigerator for three to four days, and the pork will deteriorate after more than six days. The longer the time, the poorer the taste of the pork will be.
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謝謝大廚分享，受益了
非常好 食一定好食 切起聲音 一絕。一定要學做。多謝哂（寄自加拿大 多倫多）
燒得好靚 但係未熟🎉❤
Gong Xi Fat Cai chef, happy Chinese Lunar New Year may you always in good health.
Dear chef, in your recepie you use WangShouYi 13 spice seasoning powder?
Yes, the purpose of adding thirteen powder is to reduce the amount of five-spice powder, so that the duck juice will be cleaner. You can also leave out the thirteen spice powder
除了插孔，重點是用小焗爐烤。這是因為可以讓火更集中。熱量反射效果好。如果用大焗爐，邊角位受熱不均勻，就會有中間酥脆，而邊角脆硬的問題。大焗爐可以烤全豬時用。這是因為全豬夠大，時間夠長，邊角位最後也會酥脆。但是小塊豬肉烤，一定要用小焗爐，因為肉少，烤的時間少了很多，所以熱量集中很重要。
多謝您的指教
Thank you, I like the scientific theory of the preparation in this HK roast belly pork. 😇
Thanks for your support
赞！
師父你拍得好好而且好用心拍 想請問你用氣炸煱得唔得
我未試過。但我看過許多視頻，很多人都用氣炸鍋製作。而且效果不錯。
In the first step do you put the aluminium foil ontop to shield at begining or middle of the roasting ?
Put tin platinum paper at the beginning
คอย10 วันๆ.ก็ไม่เสร็จ
如果第焗的時候皮沒有爆得好，隔天再焗，它會再爆嗎？
不會再爆了。你要用有面火的焗爐或用光波爐，或用汽爐鍋才能爆好皮的。一般的烤爐是不能爆皮的。
Thank you chef, I have tried to make the crispy pork skin.
But I found the skin get soften agter fee hours if not xonsume. Is there any trick to keep the skin crispy for longer time? Tx
You need to use baking soda to coat the pig skin and blow it dry. Two hours before burning, then use white vinegar to coat the pig skin evenly, and then dry it. The drier the pig skin will be, the more brittle it will be. Only when the pig skin is dry enough can it be crisp for a long time. After the taste is good, use 1 tablespoon of baking soda and half a tablespoon of salt to coat the pigskin evenly and blow it with a fan for a day, then put it in the top layer of the refrigerator dish grid, let it stand for two to three days, take it out, apply white vinegar evenly, blow it for more than four hours, and then burn it . Because the pig skin is dry enough, with baking soda and vinegar, the effect will be better. You can try it.
thankyou
Thank you chef for sherring your receipt, I will follow all your instraction and will inform you the result from the second trial
Chef, last Sunday I made 3kg sold for Church donation, all love your crispy pork skin recipe.
I follow your insrruction but at the last 20 mnt with 460 degree bake the skin only did not burst only same part. So I increas the temperature to 500 degree for about 10mnt, both up and below fire and the skin start to burst evently to gold brown.
My question is how far the distance from the top fire to the skin should be?
Thank you for sharing your recepie, today I already recived order 1kg for this coming sunday.
Sampin mah sy main siku kalo sudah makan ini taiko...hehe
ที่เห็น ของ อโกดีมากๆ
师傅，烧肉不放一晚在冰箱、直至烧OK吗？
不放一晚皮就沒有那麼干。會影響爆皮质量。即烤是可以的。味道和口感會好一點。但不夠入味。有些人为了爆皮的效果更好一些。會放在冰箱三天，皮會更干一些。爆皮的效果也会更好。
@@littlekitchentaste9187 多谢师傅，我会试两个方法一下。在讲你知。因为你个烧鸭太好吃😋😋😋
我用的烤爐要有㡳火和面火，如果沒有面火是很難爆起豬皮的。我家的爐是沒有面火的。做了很多次都失敗。後來才買了一个有面火的回來。才做成功。
@@littlekitchentaste9187 請問有上下火的焗爐在 外地那裏買到？
EvaLee@我不知道您在什麼地方？我在美國walmart超
สวย ที่ใน ซอย นะอโก ผมได้วิชาที่นี่
ตู้อบสวยมากๆ
ออกมาสวย ชิ้วชีขั้น สุดยอดงาน ออกมาดีมากๆ
师傅， 开上下火吗，或者只开上火？？。
要開上下火，如果把鴨直接放在烤架上烤，下面放一個盤，放兩碗水。鴨就不用翻轉烤另一面。如果把把鴨放在盤子上烤，烤30分鐘後就要翻轉烤另一面，烤20分鐘，兩面共烤50分鐘就熟了。
สูตรใคร ดี เอาของท่านนั้น
Details explanation.You are the best Master.
0:15 師傅，酵素係熱水入面會變性，不能工作哦
Dear Master,for "papain" or "small crisps" for more crispy skin => what is this? Because I search on google that I can not find it! Can you help me tell more information?
There are many videos about making crispy roast pork on UA-cam, you can click on the keyword: [ roast pork ] to learn more about the practice
@@littlekitchentaste9187 Dear Master, tks for your feedback! Because I think I will be successful if make follow as your receip. After I search in internet, I find information for "papain". that is material enzyme with name "papain", Ingredients from Papaya, Papain is most concentrated in the green skin of green papaya, it is use to tenderize meat!in Vietnam, I don't know "powder papain" is same with your mention. Thanks again for telling me what to try to do!
你可以用小蘇打粉來代替木瓜酶素。效果差不多的。在食品商店賣的嫩肉粉，其實就是木瓜酶素。
Dear Master,yes I will try!and tks for support!
Chef, hiw cm apart the surface fire from the surface of skin?
I haven't measured the specific distance, and the oven size of each family is different, so I don't think the distance will have much relationship. It is mainly an oven with a surface fire. You can master it by trying it often. Do it a few times and you will gain experience.
Thank you. I did made crispy pork belly with your recepie severel time already. Smell and tease very nice. I sell it at church donation and people love it.
I bake it at 500 celcius to get the skin crispy but the meat lost it juice.
Congratulations on making your favorite barbecue. The more you do it, the better it will be
Cjef can we bake the first 35 minutes 390 degre, after that we keep in the refrigerator for 1 or 2 days. After that bake again 20 mnt 460degree ?
Or can we keep it in the frezzer for few day and bake again to gain crispyness of the skin?
It can be put in the refrigerator for a few days, the pig skin will be drier, and the pig skin will be more crispy after roasting. It is advisable to put it in the refrigerator for three to four days, and the pork will deteriorate after more than six days. The longer the time, the poorer the taste of the pork will be.
เคื่องทันสมัย
請問醋要浸幾耐？唔該
主要是要豬皮煮熟，便于插孔，如果不把皮煮熟，很難把豬皮挿孔的。皮朝下在10分鐘，肉朝下煮5分鐘即可。
唔該你，我見你要用白醋浸豬皮，想問問要浸多久？
浸一下便可以，無所謂的
唔該你
@Little kitchen taste 小厨味道
师傅，我昨天试做了。蛮成功的，就是烧肉皮黑了些。我家的炉太小了。最尽是220度。 今日又再试多一次。师傅，请问是不是全程都是上下火啊？
Inn Ting Lee@是的。一定要有上火才能爆起豬皮。如果沒有上火是艱難成功的。我以前家裏的烤爐沒有上火，做了很多次都失敗。
燒肉皮黑有可能是以下原因做成：（1）上味的時候可能打調味粘在豬皮上。（2）焗的時候調味調味料焦化產生黑煙（最好是叠厚廚房紙墊在豬肉底部，這樣可以吸收烤出的豬油和調味汁，瘦肉部份也不會因為錫紙的溫度過高而變得太硬）（3）可能是炉太小，豬皮太接近上火。如果是烤黑的是沒有多大关系的，用餐刀把烤黑的地方刮掉便成。我們在餐館是故意把皮烤焦，然後用小刀刮去焦黑的一層，這樣皮會更加酥化。
@@littlekitchentaste9187 哦，原来係咁～
多谢师傅，跟着你教的做了好几次，大家都话好食😋
亞見好
大佬，您好，你做过新嘉麟无？
abc abc@你好，我在新嘉麟做过。请问您是那一位呢？
@@littlekitchentaste9187 睇到您两段视频拉记去旗杆镇同埋旗杆镇返拉记，我认到您。好多年前系新嘉麟见过您。大佬新年快乐🎉，恭禧发财！
abc abc@久遗了。新年快乐，祝你万事如意。
j.s@新嘉麟是一间粤菜风味的餐馆。
@@littlekitchentaste9187 大佬几时放假返嚟啊？
亞見.！
Em koi taiko..
Suhuon kuh ie lili mogonsok diti kohino sio..
亞見
เอามาำด้ ท่านว่า ซิ้ว ฉ้ง ขั้น
說什么！听不懂！
聽不懂可以看字幕
@@littlekitchentaste9187 字幕太小看不見、不清楚！
那麼有什麼不明白的地方？需要我解釋呢？我可以回答你。
@@唐瑞玉 白癡嗎？
唐瑞玉，你可以看字幕。如果都看不懂，只能叫人解釋給你聽了。
亞見好