There are more than 10,000 messages below, which I laughed at. Someone said: "At 21 years old, my mother picked up a piece of ice from the refrigerator and asked me to take it to play." Also, "At 28 years old, I will put two candies in the breakfast prepared by my mother."

Recently, I saw a topic of 100,000 likes on Xiaohongshu.

"The moment when parents treat you as a child." There are more than 10,000 messages under

, which I laughed at.

Someone said, "At 21 years old, my mother picked up a piece of ice from the refrigerator and asked me to take it to play."

also said, "My parents went to work, and I was sent to my grandma's house at the age of 24."

There is also, "I'm 28 years old, and I'll put two candies in the breakfast prepared by my mother."

What's even more exciting is, "I'm married at the age of 33. My dad calls me across the road. Kid, you're back!"

My parents are again Isn't that the case?

Every time I go home, my father would buy crispy roast pork that I like since I was a child. He would also considerately separate the crispy squid from the meat, and give me the better crispy squid, and he would eat meat.

When the baby sees him, he always blames him for spoiling children like this, but he says that raising children now means you have to spoil them.

Me, a child? Spoiled? I've been a grown-up for more than ten years, and I've been no longer picky about food!

However, I am still ashamed to let my dad eat roast pork without soul-cooked skin for so many years.

So I plan to practice my skills hard and try to let him eat crispy outside and fried juice in the outside next time I go home - crispy pork belly

crispy pork belly , also called "roasted pork" , Lingnan people The roast pork complex can be traced back to the period of the King of Nanyue more than two thousand years ago.

To this day, everyone still loves it as their destiny. It is the king of the roasted rice table and is also a must-have traditional dish in tea restaurants and restaurants.

Whether it is during festivals, worshiping ancestors, or holding wine during weddings, they always have to be served.

even, in the past two years, I have also taken the ride-sharing of short videos and developed Internet celebrity snack "crispy pork belly" , becoming the standard configuration for major pedestrian streets and night markets across the country.

However, let me boast that the most beautiful roast pork is still in Guangdong, especially those roasted flavours that the neighbors have repeatedly visited.

Experienced stall owner marinate the whole pig first and then grill it, leaving the skin crispy and loose, and the pork is salty, fragrant and tender.

What's more amazing is that the raging charcoal fire in the open furnace gives a very penetrating charcoal incense smell. Wow, it makes people from the whole street come to queue up!

Today I will teach you a home version crispy pork belly method. From now on, you don’t need to queue up and eat three times the meat with the money you buy.

is not as tedious as traditional processes, it takes a little time. There is an air fryer /oven .

In terms of cooking, crispy roasted pork is mainly divided into raw roast and cooked roast.

Cooked roast is the pork cooked first and then roasted, which is less used, and has a dry and fragrant taste, but the lean meat is easy to make.

Raw roasting method is roasted directly without boiling in water. It has a "pig flavor" and a sensation that is moist but not greasy.

I have combined two methods: marinate raw pork in white brine for one night, add flavor and lock the juice, and then use steam instead of boiling to help cook, while maintaining the meat flavor.

white brine is a classic five-spice flavor made of cinnamon , star anise , bay leaf , etc.

I also borrowed the recipe of German crispy pig hand and added beer to enhance the color and fragrance.

No matter which baking method, it is necessary to achieve the effect of crispy skin, it is necessary to achieve the key steps:

Pull holes, apply crispy water, air-dry, and bake repeatedly at high temperature.

You should take out the Rong Mama to prick the little swallow, and evenly needle the pig skin, so that the heat of the baking is deeper and the skin is bursting better.

baking soda , white vinegar and water blend into crispy water, softening the pig skin, accelerating the evaporation of moisture, and the baked taste is crispy but not hard.

At this point, you can send it to the air fryer!

first bake dry at low temperature and color it, then roast the skin at high temperature to burst out the skin, making the excess oil come out, and the pork also absorbs the aroma of the saturated braised ingredients through heat.

You just do it step by step, Mid-Autumn banquet is here, but it will be praised by the whole family!

- Crispy pork belly (white braised)-

[Ingredients]

White brine: 1kg of pork belly with skin, 1L of water, beer 500ml, salt 60g, fine sugar 50g, five-spice powder 2g, tangerine peel 2 petals grass fruit cinnamon 1 small piece of star anise 2 scented leaves 2 slices of pepper 1/2 teaspoon of cumin 1/2 teaspoon of garlic cloves half head 5 slices of ginger

Crispy water: 1 tablespoon of white vinegar baking soda 1 tablespoon of water 1 tablespoon of

Dipping sauce: chili noodles white sugar pepper salt

Table spoon = 1 table spoon = 15mlhtml

Tip spoon = 1 tea spoon = 5ml

[Recipe]

. Remove the head and tail of garlic and pat the spoon with ginger

. Pour the spices in water and wash them, remove them, drain them, and add

. Add 1L to a small pot Hot water, clean spices, garlic cloves, ginger until the sugar melts, add 500ml of beer to turn off the heat, cool

. Scrape the surface hair of the pork belly, put it in cooled brine, soak overnight, at least 6 hours

. In a small bowl Add baking soda, white vinegar and water, and prepare crispy water

. Steam the marinated pork belly for 10 minutes, take it out and cool for a while to absorb the surface moisture, prick the hole with a needle, scrape off the surface oil, and evenly apply a layer of crispy water

.Blow the pig skin with a fan for 2 hours or air-dry it in a ventilated place for more than 4 hours until the surface is slightly dry and tighten slightly

. Send the air-dried pork belly into an air fryer and bake it at 200 degrees for 25 minutes, and bake until the skin is oily and white. Shrimp eye pot, increase the temperature to 230 degrees, continue to roast for 8-10 minutes, and bake until crispy

. Slice, dip it in sugar, pepper noodles or salt pepper to eat

If you want the barbecue to be crisper, you can slice it and bake it for 10 minutes 200 degrees

Under the action of high temperature, the pigs put on a pair of golden armor, and the crisp sound of the knife scraping the skin was so refreshing.

, and the "click, click" sounded in a row, and it seemed like fireworks were set off in the skull!

Subcutaneous oil is shiny and not greasy, lean meat is soft, tender and juicy, with a rich five-spice flavor, and there is no fishy smell at all. I chew it big and eat it, and I am overwhelmed with happiness!

Happiness cannot be stopped, so let’s unlock several happier ways to eat.

The most classic way to eat it is of course dipped in sugar. The more you chew, the sweeter you will get. How can you care about the calorie bomb?

If you are afraid of getting tired of it, you will bring a fresh pineapple as a combination. The sweet and sour aroma of the barbecue will be burnt, and the appetite will be opened again.

If you like to eat more heavily, I will definitely recommend wrapping chili noodles with it, the aroma will reach the sky!

can also be eaten like Northeast barbecue, wrapped in lettuce, or even served with sauerkraut, dipped in sour plum sauce and yellow mustard sauce.

When I was a child, my parents were busy in and out in the kitchen during the holidays.

Later I became a food blogger. I always wanted to show off my skills during festivals, but I was often ruthlessly kicked out of the kitchen.

No matter how good I cook and take care of people outside, in the eyes of my parents, I am still the baby who just needs to wait for food.