Meat of plum (front leg) 2kg.

Information:

Sugar 500 grams, salt 100 grams, sorghum wine 200 grams, 100 grams of red onion, 50 grams of peel, 100 grams of soy sauce, 100 grams of sweet noodle sauce, 2 eggs, 250 grams of maltose, 1 gram of food coloring yellow No. 5.

How to make:

1. Cut the plum meat into large strips.

2. Marinade: sugar, salt, green onion, minced tangerine peel, sorghum wine, soy sauce, sweet flour sauce.

3. Add 2 eggs and the coloring into the marinade, and marinate for 40 minutes at room temperature.

4. Skewer the meat with a fork and bake at 270 degrees Celsius for 20 minutes.

5. Remove from the oven until the tops are browned and the edges are charred, then drizzle with honey sauce (melt the malt sugar first).

6. Place under the broiler and bake until the tops are dry and glossy, then drizzle with the honey sauce and wait until the sauce is slightly dry.

Materials: Pork, Lee Kum Kee BBQ sauce, cornstarch (a little), sugar (a little), oil

Practice:

1, cut the pork into large slices about 1.5-2cm thick, then use the back of a knife to chop the pork on both sides of the pork once, to soften the pork so that it is flavorful;

2, use a little bit of cornstarch and sugar on each slice of pork. Use about 1 LB of pork with 5 tablespoons of BBQ sauce, to make the bottom side of the pork covered with BBQ sauce;

4, cover with plastic wrap and marinate in the refrigerator overnight (we usually season in the afternoon and marinate until nearly noon the next day);

5, heat a frying pan, and when it is hot, put down the pork pieces and saute them, and wait until the side that touches the pan has turned color. The side of the meat in contact with the pan turned color, immediately turn over and fry the other side, see the color, turn back to the small

Fire, slowly frying, pay attention to the fire, not too often turn over and try not to fry the burnt. When you can poke your chopsticks through the pork, you've got a deliciously simple BBQ pork dish!

Tips:

1, pick the pork called "sandwich meat" part of the meat, this part of the meat is mainly lean, slightly interspersed with some fat fat layer, the meat is particularly tasty (but if there is a hard tendon, to be

picked off), and the process of burning the fat layer melted, so that barbecued pork inside a little grease, the taste is more delicious. More flavorful;

2, do not follow the Lee Kum Kee barbecue sauce bottle instructions posted on the instructions of the portion and marinating time to do barbecue, according to their instructions to make the barbecue flavor is not good, and

and bland; under the barbecue sauce portion to be sufficient, marinating time to be long enough! And although the instructions say to grill it, it's healthier to grill it instead of frying it, it doesn't burn easily, and it tastes just as

good! ^_^

3, the first hot pan on high heat on both sides of the marinated meat, you can make the surface of the meat in a short period of time to cook a thin layer, sealing the inside of the meat is not cooked meat juice, and then turn to low heat

slow frying, so that out of the barbecued pork inside is very fresh, and soft, not too dry hard.

4, with the back of the knife to pat loose, conducive to flavor; but sugar and cornstarch should never be more under .

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,, and then wait for the meat to cool in the vacuum machine packaging can be!