Sliced roasted square meat

Sliced roasted square meat has a long history, which was recorded in the book Han Feizi as early as the Warring States Period. Method: (1) Take fresh and tender pork, chop off 6-7 pieces of hard pork belly (under the ribs) with ribs, and then use a long iron fork to fork it under the ribs. Put the skin down on a charcoal fire and burn it until the pork is brown and black, and take it off when the surface bubbles. (2) Scrape the pigskin clean, and then wash it with clean water brush, so that the pigskin surface is tiger skin color. (3) Raw oven baking: Shanxi traditionally uses a stewing oven (a square oven for roast duck and barbecue) to light sorghum stalks. When the flame is burnt out and black smoke is emitted, it is slowly leveled with sticks and shovels, and a little of the remaining ash from the previous baking is covered on the red ash (to prevent fire, the meat is burnt). Then, the square meat hook is hoisted into the oven with an iron hook, and the oven door is tightly covered. Bake in red for about 90 minutes, and take it out when the meat oil is exhausted and the meat is cooked. (4) Trimming the square meat: firstly, put the ribs under a flat blade, then change the square meat cutter into a large piece about 5 cm wide, cut it into thin slices (cut it into thin slices) with a sharp knife, and put it in a plate. (5) Serve while it is hot. Serve with shredded onion, sweet noodle sauce, radish strips or cucumber strips and lotus leaf cakes. Just like eating roast duck, spread the noodle sauce evenly on the cake surface, add shredded onion and sliced meat, wrap it up and eat it. If it is too tired, add radish strips or cucumber strips. Features: Eating a piece of roast square meat is like eating Beijing roast duck, which is tender and not greasy, salty and delicious. After eating the barbecue, the wine is full and the aftertaste is long.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)