In fact, I believe everyone is not familiar with Matsuzaka meat, and even some people are unfamiliar with this dish, because this dish is a very famous specialty in Japan and very delicious. Let's take a look at the practice of Matsuzaka meat.

Main practices:

Edible method

Xiangsongrou

Ingredients: loose meat

Accessories: Huang Feihong crispy pepper.

Seasoning: sesame oil, salt, monosodium glutamate and chicken essence.

Practice: 1. Bake semi-finished loose meat in the oven for later use.

2. Add Huang Feihong crispy pepper, sesame oil, salt, monosodium glutamate and chicken essence and mix well.

Features: golden red color, visually spicy, slightly spicy, crispy and delicious, appetizing and unforgettable pine meat fragrance.

nutritive value

Ingredients: two pieces of pine nuts.

Accessories: a little honey

Seasoning: Japanese glutinous rice 1/4 cups sake 1/2 cups sugar 1 tablespoon soy sauce 1/2 cups black pepper with a little sesame oil.

Practice: The night before, after soaking the meat in cooking wine sauce, take it out and bake it in the oven at 200 degrees for 20 minutes. Look at the oil on the surface, brush with honey, bake for 5 minutes, and then turn over. This is also the case. Bake 10 minute, brush with honey and bake for 5 minutes. Just pull! ! The barbecue time depends on the thickness of the meat.

The above article gives you a detailed introduction to the practice of pine nut meat. I believe you have a preliminary understanding, so you can usually buy loose meat for production, and you can definitely eat it yourself.