Ingredients: plum blossom meat.
Accessories: soy sauce, oil consumption, red fermented milk, honey and water.
Tools: pots, bowls, brushes, plates, toothpicks, chopping boards, knives, rice cookers.
1, plum blossom meat is simply washed, drained and divided into palm-sized pieces. Remember to ask the butcher to remove the pigskin when buying meat. For barbecued pork, plum blossom meat is the best, followed by pork belly.
2. Punch some small holes in plum blossom meat with toothpicks, and both sides of the meat should be pierced, so that it is easier to taste when pickling.
3. Prepare a deep bowl, add soy sauce, oyster sauce, honey and red fermented milk, and simply stir well. I prefer this sauce to barbecue sauce, which is much cheaper than barbecue sauce.
4. Put the plum blossom meat in the barbecued pork sauce, marinate it for about 4 hours, and turn it twice in the middle to taste the plum blossom meat better. If you are in a hurry, it should be marinated for at least 2 hours. I suggest you do more at once.
5. Put the pickled plum blossom meat into the rice cooker and pour the barbecued pork sauce together. Remember not to add water. Follow the cooking procedure of the rice cooker and wait for about 40 minutes.
6. The cooking process is completed, the barbecued pork is just cooked, and the golden color looks appetizing. It is normal for some places on the edge of barbecued pork to look burnt.
7. Slice the barbecued pork before eating, serve it directly or add a little fried peanuts to make a cold dish platter.
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