我跟着做，味道很香，但是为何燒肉的皮是硬脆皮？而不是松脆，不知道那里做错，请指教

:我剛剛做完，真的非常好吃，皮又香脆，很開心，😀謝謝你，希望你這段影片不要收回呀，我要每次都要看着做，因為老人家時常會忘記的。再次謝謝你。👏👏👏👍👍👍🙏🙏🙏

多谢你的分享 我跟着做 真的很脆 很棒 很容易做 家人都很喜欢 谢谢您😚😚 今天又买了肉 再来做

通少總有獨門絕技！以前睇片，幾乎所有人教做脆皮豬肉都是直接戳生肉皮。我有試做過多次，也算成功。但今次睇到通少教學片中煮熟豬皮再戳，感覺更有道理，因此準備明天買塊五花腩來試試。

多謝大大嘅教學分享, 令我可以食到又熱又脆嘅燒肉 ^_^~ * 已跟此教學做左 4 次, 每次個皮都超鬆脆！！！

拍得很好的視頻，我看完己很快買了焗爐，揾日得閒試下整，謝謝！

我睇咁多介紹整燒肉既片，你既做法係最簡單啱第一次整既人零失敗😉

通少 我跟住你做 好成功！😍 同系广州食一样,家乡的味道！ 好好好多谢你！期待更多你的食谱！

wow man you are awesome! I live in suburban area in the states and I have always been looking ways to cook HK food. I am glad I found your channel!

我睇到。。。thanks!!!! 今個星期六就會試整，整完係FB 影相比你睇。。。如果成功的話。。。嘻~~

Thanks Tony! your explanation so clear! it makes me hungry I am going to try tomorrow. thanks

我要畀心機跟你學煮嘢食,見到你好多好健康的烹調方法,多謝你無私的分享。

很好，不浪費大量鹽，效果很好。謝謝

太好吃,太简单了,谢谢分享。

i like how you tasted the crispy part of the pork. you convinced me! yum yum.

好漂亮~粤语只能听懂70%左右，还好有字幕。多谢细心分享~

looks amazing, cheer tony....

just to let u know i hv tried ur recipe for the roast pork using my convection oven and it turn out beautifully thks. i hv tried using the build in oven to roast and the skin either got burnt or certain parts not cooked and when the meat cools down the skin looses its crispiness but urs was still as crunchy thks

多謝你的分享通少， 我都係用呢種插， 唔易插入呢，可能我唔夠大力。

好介紹，正能量，一睇就知你係好人。

跟足。成功！好食。多谢。

講解得好仔細 thanks!

勁, 通少, 跟你方法係得, 超好食, 好脆

啱啱煮咗 好正!!! 多謝曬

睇到流口水，搵日自己試吓焗，請問通少:如果係焗爐都係220度左右嗎？唔使開下火嗎？

i just finished watching the video and u made it looks so easy!! i have bought a convection oven without the halogen to try i hope it works

Very good presentation. Easily to get professional results. Thanks a lot!

啋.我舊年20年才第一次睇你通少.原來七年前你同而家個樣一模一樣.唔通你除了識煮識食仲食埋 防腐劑..厲害

非常谢谢！

Do I need to season the top skin as well? Btw good video enjoy it very much.

第一次睇你。雖然個皮隻色唔同，但係都幾吸引，支持你。

Hi Tony, thanks for sharing this recipe. Made it today but unfortunately the skin wasn't as crispy as my previous attempts with a different recipe. Upon discussing with my friend who recommended your recipe, I noticed that there are some discrepancies between the instructions on your blog article and in your KZfaq video: 1. The amount of water required in the marinade. In your blog it states 1L. In your video it's 3 tbsp. Which is it? 2. In your blog it's stated that the sand ginger powder should be coated on the meat before it's placed inside the oven. But in your video you added it to the marinade. Which is the better method? 3. The amount of salt is also different. Why are there two different recipes? 😓 Finally, I'm using an conventional oven instead of a halogen bulb oven. Does this affect the result of the skin? I look forward to your comments.

多謝！！學到野！

I tried it the other day and it worked out well! The skin was really crispy and not chewy.

yummy. Thanks for sharing!!

請問我用焗爐係咪上下發熱線都要開？用幾多度架？同埋係咪都照樣就咁放舊肉落焗爐架到？唔洗用焗盤？ Thankyou!!

1) if i'm using regular oven, and put it nearest to the heat source (TOP), then what temperature should i use to heat and how long is needed? 2) Also, temperature and time to preheat my oven. 3) If i didnt put any salt on the skin, then it has no taste? so can i add some salt to the surface while marinating it?

通少！謝謝你。我一定跟你方式去做。 有無通宵睇波啊；）

厉害!好料👍👍👍

hi 通少! 我跟著你的recipe做過幾次，D肉好juicy，味道無得彈! 但脆皮就不是次次成功，有時層皮好硬，是否跟豬皮的厚度有關呢？

Thank you for you tricks ..... i think i can improve my skills but what about the dip sauce?

肚子好餓

tony, 如果想問我只住比兩個人食,可能是350G,,咁我溫度同時間焗幾多好??/thanks

聽到都好味

Great, thanks for your sharing.

你好 谢谢你 我成功了♥ 我想请教一个问题 因为一个下午过后 就不脆了 是否有什么方法呢？

我跟你個方法整 但係我用左你個舊既1/4大細左右 跟足你咁整 舊肉我放左一晚 先焗 我用焗爐 有上火 200度焗左40分鐘 但係個皮完全唔脆 仲焦晒咁制.. 仲變左橡根咁硬.. 個肉就冇問題 我想問個皮可能出現左咩問題??

你好通少，我想清楚下最近我見过一个叫Airfryer 空氣炸鍋，你沒有試过做燒肉或义燒呢，因为我考虑想買个試下

唔該晒! 講得好清楚!!

Tony! I don't have a halogen oven. A regular big oven would work, right?

如果先用convention oven焗，再用Grill 燒面，是否可行呢？？

Hi Tony, what is the temperature setting using Oven? Thanks, looks really easy and crispy.

好正。

想問焗後為什麼皮脆得來那麼硬？還有皮沒爆得那麼多？ 是不是不能從冰箱拿出來直接放入焗盧？？

Haha, I haven't tried using the needles yet actually. The comment about the spring loaded needle were given by other users when I was doing my research on amazon. I'd think these two non spring loaded ones are the way to go. The reason being the needles aren't packed too closely so they will be easier to clean. Perhaps soak in hot soapy water for hygienic reasons and then brush with steel wool or those milk bottles brush/pipe cleaners.

師傅 我用家用烤箱也可以烤媽??? 溫度也一樣嗎0.0? 不用開下火嗎???

Hi, 我昰新加坡的fans, 問下我做了幾次但個豬皮總昰靠的太硬, 我的烤箱昰上下同發熱應該沒問題. 但那個白醋我用了水果醋不只有沒問題, 因為每次豬皮插洞後就上醋, 我也沒途太多, 然後就放入雪櫃下層醃過夜, 隔天取出總昰發現皮 變得很硬, 正常麼? 昰否選的豬皮太厚了, 要不就是皮洞插的不夠密?　那個最後塗上的醋是否因該在放入烤箱前才塗上去，　有差別麼？

sweet!!!

If put into the electric oven, need to set how many degree celsius and how long will be propriate timing for the roast meat?

Nice video Tony! I speak Cantonese fluently but can't read. It would be cool if the ingredients were also in English :)

Hi Tony, How come when I add the 1 liter of cold water with the marinade seasoning, the seasoning is much more watery compared to the one you use in the video? Thanks!!

very nice.Thanks

So easy, I will try so I dont have to drive 1 1/2 to get my roast pork👏🏻👏🏻👏🏻👏🏻👏🏻

My best friend, that's a great video. I will always cheer for you in Korea I'm looking forward to a great video. Have a nice day.

你好啊，请问无猪插用叉可以吗？来不切买沙姜粉有无其他野可以代替？

好味

好脆啊

delicious!

Hi, Tony. This is greeting from Penang, Malaysia. If I can't find 沙姜粉，can I substitude it with fresh ginger or dry ginger powder?

Thanks you sharing! I like not having to put so much salt on the pork skin.

I LOVE it ! ^^

想問一下如果我用焗爐要幾分鐘預熱幾度同埋幾多度焗幾分鐘

好脆

Super!!!I'm gonna prepare this ,but can you tell me about the marinade because I don't know the indigrients?light soysauce,sugar and...?thank you Tony

请问: 可以用'姜粉'来代替'沙姜粉'嗎？

罗命第一次切块食皮时睇到肉有血水一堆 上蝶时就无了 你应该又烧啊哈哈

燒肉好鬼正！

脆皮燒肉應該有特調醬料搭配吃才好吃。👍

看到流口水。

5:40 beautiful sound

請問如果我的烤爐只有200度我該烤多久啊

請問醃料 有那幾種 比例 謝謝

赞

嗨!通少你好.我本人係你嘅忠實粉絲,你毎期教學課程我一向好少錯過,從中亦學到唔少嘢,但對於呢次嘅教學主題:如何製作脆皮燒肉.嘅課程,教學過程極好,但美中不足之初就係教愛好業餘廚藝者使用光波爐烹燒豬肉就有所唔託,所以呢點我就必須有所提示,你千祈唔好用微波爐或光波爐(尤其係光波爐)嚟教人烹調食物,因為會危害體內功能(際唔健康)焗燒鴨或者焗燒豬肉當然係用傳統焗爐嚟焗當然係最理想.希望你能接受我嘅建議.多謝哂.

不好意思啊，还想问下如果是一磅400克左右花肉，温度和时间要调整一下吗？温度不变，时间减半吗

通少！教我們方法做腊腸吧。先謝謝你。

我想問下通少，我用焗爐焗係唔係用上火就得？？ 同麻個架係唔係要擺到最低？

如果想外邊D肉無咁黑 想請問外邊加錫紙包住焗得唔得?

Very good video and instructions.

Like you so much

it's still pink at 5:39, maybe little bit longer in oven?

我试试你的做法。

can I use same way for duck and chicken? thank you for the video

通少， 去边度买果个针插呢？

If not meat tenderlizer, will a long fork works?

光波爐是微波爐嗎？microwave?

厚表示猪养得耐够时间 肉至好食

太他妈好吃啦！！！！！！！！！！！！！！！！！！ 光看着就流口水了。。。。。

焗爐要用幾度?? GAS 焗爐無上火...點可以有脆皮??

GOOD!