300 grams of pork belly, half an onion, 4 cloves of garlic, barbecue sauce, sesame oil, sugar, soy sauce, and some lettuce.

working methods

1. First, wash the pork belly and cut it into pieces with uniform thickness and moderate size with a meat cleaver. Chop onion and garlic and mix them into pieces. Pour in a little yellow wine and mix well.

2. Then scoop in a spoonful of Korean barbecue sauce (seasoned with Korean barbecue sauce, the taste is more authentic, basically the same as that of Korean restaurants. If you don't have it at home, you can also use bean paste and pour in the right amount of soy sauce, sesame oil and sugar. Please adjust the amount of seasoning according to the amount of raw materials and personal taste, and then grasp it evenly by hand;

3. Put the sliced meat neatly into a box, sprinkle onion and garlic on the sliced meat, cover it with a sealing cover, and marinate it in the refrigerator for more than 2 hours, so that the flavor and seasoning of onion and garlic can fully penetrate into the sliced meat for later use;

4. After the wok is fully preheated, pour in the vegetable oil, and you can see that the vegetable oil immediately produces small bubbles, continue heating until oil lines are produced, then turn off the fire and put in the marinated meat slices in turn, which can be covered with a pot cover or directly roasted with a small fire without a pot cover;

5. After frying until one side is golden, turn the meat slices over with chopsticks and fry them again, so that some fat oil in the meat slices is squeezed out and the two sides are slightly brown, and then sprinkle some fried white sesame seeds out of the pot.

6. Wash and dry the lettuce leaves with clear water, put them in a plate, and then put the fried meat slices on the lettuce leaves;

7. Take a lettuce leaf, sandwich a barbecue and wrap it up for eating. Fresh and juicy barbecue with fresh lettuce is just right!

Uncle tip

1, when frying meat, it is very important to master the heat, and frying it too short will be too greasy. But you can't fry too much, so the meat will get old and have no fresh and juicy taste. Both sides are just fried until golden brown.

2. Be sure to fry one side, then turn it over and fry the other side, which must be uniform;

3. Share the formula of a marinade powder: 5 kg Chili powder, 0/50g monosodium glutamate/kloc, 250g fennel powder, 300g salt, 200g cumin powder, 0/00g geranium powder, 50g cinnamon powder and 50g galangal powder.