condiments
lean meat
500 grams
condiments
Light soy sauce
30 ml
refined sugar
20 grams
white pepper
2 grams
cumin powder
10g
sesame oil
Proper amount
white sesame
Proper amount
salt
1?o'clock
five spice powder
10g
Cooking wine
Proper amount
energy
Proper amount
garlic
Proper amount
chilli powder
10g
step
1. Pork slices, about 0.5CM thick.
2. Soak in clear water for about 30 minutes.
3. Change the water in the middle and replace the soaked blood.
4. Cook in cold water.
5. After the fire boils, remove the floating objects on the surface.
6. Add cooking wine, ginger and garlic. Put a pair of chopsticks on the pot and cover the lid on the chopsticks. This is to avoid mercury splashing around the pot when cooking.
7. Cook on low heat for about 30 minutes.
8. Cook until the meat can be chewed.
9. Put all the remaining seasonings in the ingredients into the fresh-keeping bag.
10. Stir the seasoning evenly.
1 1. Take the pork out of the pot and put it in the bag.
12. Squeeze the air out of the bag and tighten the mouth of the bag.
13. Keep rolling and kneading the meat in the bag to make the seasoning fully and evenly wrap the pork. Pickling 1 hour or more.
14. Put the cured pork on the barbecue net.
15. Put a piece of tin foil on the slag tray to prevent oil dripping. Ordinary ovens can be placed at the bottom of the oven.
16. Middle layer, 150 degrees, baked for about 30 minutes.
17. After cooling, the sealed tank is preserved.
skill
Don't cut the meat into small pieces, because it will shrink and bend badly when cooked, and it is difficult to put it on the grill when it is small.
Don't cook the meat too soft and rotten. Otherwise, the finished product will taste terrible.