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Description: Take a non-stick pan, add tenderloin and 1/4 bottles of barbecued pork sauce, castrate for two hours, turn the meat every half hour, and be careful not to add water.
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Description: directly add a small amount of water to the non-stick pan for castration, and bring it to a boil. In the process, it is necessary to stir constantly, turn the meat over, add water when the juice is quick-drying, and pour out a little after repeating for three times. Then, the juice is completely dry and the surface of the meat is slightly paste, so you can go out of the pot.
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Barbecued pork
Materials:
Plum meat (forelegs)
Composition:
Sugar (a little), dried tangerine peel, soy sauce, allspice powder, barbecued pork sauce, raw flour (a little), oil,
Star anise, onion, garlic, cooking wine
Cooking method:
1, cut pork (preferably plum meat (front leg meat)) into large pieces with a thickness of about1.5-2cm, and then use the back of a knife to thin both sides of the pork.
Every time you chop, chop the pork soft to taste; 2. Spread a little raw flour and sugar evenly on both sides of each pork and marinate for a while; 3, then use the key.
Remove the barbecued pork sauce (dried tangerine peel, a little spiced powder). Try adding a little wine, it will taste good ~ but remember not to.
Put too much greed, otherwise the barbecued pork will have a bitter taste and affect the original taste. Thickly coated on both sides of pork slices. Remember, be thick.
. The dosage of pork is about 1LB plus about 5 tablespoons of barbecued pork sauce. Anyway, the bottom of the pork should be coated with barbecue sauce. Step 4 cover with fresh food
Paper can be marinated in the refrigerator overnight (usually I season it in the afternoon and marinate it until noon the next day), or it can be marinated for two or three hours.
waste water
Divide. This way, the oil won't spill everywhere when frying. Heat the oil pan. When the pan is hot, put down the pork pieces and fry them in oil until the side of the meat touching the pan turns red.
Turn the other side over and fry immediately after changing color. When you see the color change, turn back to low heat and fry slowly. Watch the heat. Don't turn it over frequently, and try not to fry it.
When chopsticks can pierce the pork, the delicious simple barbecued pork is ready.
Experience:
1, select the part of pork called "sandwich meat", which is mainly lean meat with some fat layers in the middle, and the meat is particularly delicious (but such as
There is a hard rib, I want it.
Remove), the fat layer melts during the combustion process, making the barbecued pork slightly greasy and more delicious;
2. Never cook barbecued pork according to the quantity and curing time indicated on the instructions posted on the bottle of Lee Kum Kee barbecued pork sauce, but taste barbecued pork according to their instructions.
The road is not easy, and
And light; The amount of barbecued pork sauce should be sufficient and the curing time should be long enough! And although the instructions say roast, it is healthier to change roast into frying, and it is not easy to get angry.
It tastes just as good!
3. First, fry the marinated meat on both sides of a hot pot, so that the surface of the meat can be cooked into a thin layer in a short time, and the gravy can be sealed without the meat being cooked thoroughly.
Then turn to low heat and fry slowly, so that the barbecued pork is tender and soft, not too dry and hard.
4, pat loose with the back of the knife, which is conducive to the taste; But sugar and corn starch must not be added.
Directly add a small amount of water to the non-stick pan for castration and bring it to a boil. Stir constantly in the middle, turn over the meat pieces, add water when the juice is quick-drying, repeat for 3 times, and the juice becomes sticky.
Pour a little out for later use, then drain the juice completely, and the meat noodles are slightly paste, so you can go out of the pot.
Guangdong style barbecued pork
Cut the cut preserved plum into strips with a thickness of 1.5 cm, then rinse with tap water until there is no blood in the meat (if this process is done at home, it is unnecessary and wasteful), hang the preserved plum slices with hooks, drip dry the water, put them into a basin, and add appropriate amount of barbecued pork salt (with sugar, salt, monosodium glutamate, chicken essence, licorice powder, sorghum). Marinate for about an hour (different time in winter and summer), add edible orange-red water, mix well, then put the meat on with a barbecued pork needle and hang it in the duck roasting furnace to cook, take it out, add maltose, return to the furnace, and the fragrant Cantonese barbecued pork is out of the furnace. . .