Roasted pine meat

Songban meat is taken from both sides of the pig's neck. Because it is rare and precious, it is known as the "Golden Six Liang". The fat of this part is like snowflakes. Generally evenly distributed, the meat is fresh and tender, refreshing and smooth when entering the throat, with moderate mouthfeel. Roasted to caramel color, served with homemade dipping sauce, wrapped in crisp lettuce, it tastes delicious in one bite.

Ingredients: Pine meat, green pepper, garlic cloves, coriander, ginger, red pepper, dipping sauce.

Steps:

Step 1. Green and red peppers, ginger cubes, garlic cloves, and coriander.

Step 2. Mince the ginger and garlic, and cut the coriander and green and red pepper into small pieces.

Step 3. Add appropriate amount of light soy sauce, purified water (or cold boiled water), salt, and sesame paste.

Step 4: Make a dipping sauce.

Step 5, buy the pine meat.

Step 6. Set the electric baking pan to the first level and brush a thin layer of oil. (You can do it without brushing with oil)

Step 7. Place the pine meat on the baking sheet.

Step 8: Fry until it turns into a nice caramel color.

Step 9: Bake the other side until caramel color.

Step 10, use chopsticks to hold the dipping sauce.

Step 11, then dip in the Siu Siu dipping sauce.

Step 12, finished product.

Step 13, finished product.

Tips:

You control the degree of doneness of the meat. My family likes to grill the pine meat until it becomes caramel color on both sides, which gives it the best taste. This one doesn't like tender taste.