比如糖醋排骨，输入部份如糖醋后点搜菜谱按钮即可查询
用料
皮猪五花Porkbelly一条pc,五香粉5SpicePowder1/2大匙tbsp,海盐Seasalt1大匙tbsp,米酒RiceWine1小匙tsp,辣椒粉RedPepperPow1/2小匙tsp,粗海盐CoarseSalt1小匙tsp
脆皮烧肉的做法
1、混和:五香粉、海盐、辣红椒粉放入碗里混合均匀成腌料.Mixfollowingintoabowl:fivespicepowder,salt,redpepperpowder.
2、拿把小刀尽量的刺猪皮表面Useasmallknifeandpoketheskinoftheporkbellyasmuchasyouwant
3、猪五花抹上米酒，再抹上腌料．Rubricewineontotheporkbelly,andthenrubthepowdermixtureontheporkbellyaswell.
4、用铝箔纸把四周包起来(露出猪皮).放入冰箱冷藏一晚．Wraptheporkbellyusingaluminumfoil(leavethetopopen)andputintotherefrigeratorforthenight.
5、烤猪五花３０分钟前先拿出来．烤箱预热400F/200C.(现在可将粗盐铺满猪皮)Taketheporkbellyout30minsbeforecooking.Preheatoven400F/200C.(Addcoarseseasaltontopnow)
6、将猪五花送入烤箱烤30分钟拿出,可倒出多余的猪油,再放回烤箱温度调低至375F/190C再烤2０分钟．
Putporkbellyintotheovenandcookfor30mins.Youcandumptheexcessoil.Thenturntheheatdownto375F/190Candcookforanother20mins.
7、切的时候要从猪肉那端切也就是底部切,表皮太脆很不好切．Slicetheporkfromthebottomupbecausetheskinwillbetoocrispyitwillbeveryhardtocut.