Hi Megan, 鹽焗雞粉 spice bake mix , Asian super market like 99 Ranch will have them. The seasonings on the pork belly was salt 1 tbsp, spice bake mix 1 packet, garlic powder 1 tbsp. Hope this help you.
I just started marinating a couple hours ago and I used the whole package? I noticed when you are doing the demonstration, you only use maybe half a package, but she asked if it's one package and you said yes, so I used the whole thing! 0.o
香港最英俊的廚師！聲音很好聽！！！梁師父支持你！
LAM你地彈人不知所謂。可以唔睇架。
多謝! 希望永久保持最佳狀態, 不要令Fans 失望. 再次多謝捧場. 梁師傅
Living in a small town in Canada, it is a blessing to see your recipe. Thanks
You can see more recipe in my show, and make more chinese food easy, that can not eat in a small town. Thank you so much you enjoy!
thk u Albert and Chef Leong...Have A Great Day
I really appreciated. It's a very good recipe. It makes my whole family happy and we all enjoy eating at home.
Thanks your family Love my recipe, Thanks your support. Chef Leung 's Team.
James Leu
👍👍👍👍👍👍😋😋😋😋😋❤️❤️
Two seasoning powder name;
1. SEASONS (四季) Spicy Bake Mix
2. McCormick Garlic Powder
Thank you! Chef Leung
I love Tao you'll going to be a bigger Star in the future fighting.
件腩全生，肉不界醃味……不穿針……不插皮……須3日3夜……中菜分厨房，烧腊，點心……三種師傅……！
may i know the actual full name in english for the 2 seasoning powder that Chef Leong used for the roast pork, thank you.
Hi Megan,
鹽焗雞粉 spice bake mix , Asian super market like 99 Ranch will have them.
The seasonings on the pork belly was salt 1 tbsp, spice bake mix 1 packet, garlic powder 1 tbsp.
Hope this help you.
Tiger Tso thank you 😊
@@cow48 Do not forget the white vinegar on the skin.
Do I have to put a rack in the foil container and place the pork on top of it when baking it in the oven?
Do I use the whole package of 鹽焗雞粉?
I just started marinating a couple hours ago and I used the whole package? I noticed when you are doing the demonstration, you only use maybe half a package, but she asked if it's one package and you said yes, so I used the whole thing! 0.o
+Michelle Chan so how's was the roast pork? was it too salty? Must we wash off the vinegar ?
The skin was slightly salty... but no u don't have to wash off the vinegar!
這是硬脆。不行的。要酥脆才行。要用針刺。醋要塗三次。塗一次干一次（很快的）。還有不要包著豬皮，不然水份怎麼散發? 看看這個做法吧：th-cam.com/video/HKQBGF-iRkA/w-d-xo.html
对， 没用针刺。还有却切烧肉，就好是皮朝下，肉朝上，这样才不会把皮和肉分开，皮也不会裂到很难看。 我看很多人都皮朝上切，不妨试一试我的方法。我自己也做了，我是第二代传人。
鹽焗雞粉 (salt baked chicken powder) and garlic powder
唔駛鬆針, 脆極有限
靚仔廚師，！！！
用粗定幼鹽?
用幼鹽。
He did not change gloves between raw pork and cooked food?
塊肉界幾刀就入味喇好做唔做學多幾年再出嚟献世喇
肉还是生的，硬到不得了
其一，不過沸水除去血水。
其二，不鬆針即鬼佬燒腩。
LAM你地彈人好過份好過份o
450d - 45m
用光
用光波爐可以嗎?
freddy cheng =? /6 VB g
freddy cheng i
幼鹽便可。
James Leung 7
James Leung
這位女士，請你不要説大多說話。
呢位女拍挡太注重自身上镜效果，不太自然
roast pork
红燒肉差不多也不是燒的很好还可以
David lim
十
,