Barbecued pork is the name of cooked meat.

The practice of barbecued pork:

Specific practices are as follows:

1) In a large fresh-keeping box, add minced garlic, sugar, yellow wine and a little water into the barbecued pork sauce.

2) Wash the barbecued pork slightly, absorb the surface moisture with kitchen paper, cut it into thick strips, put it into 1), mix well and marinate, cover it and put it in the refrigerator for 3 days.

3) Take out the two shelves in the middle of the oven, bend the paper clip into a hook shape, hang the braised pork, hang it on the oven, put a big baking tray with water under it and drop the barbecue juice.

Bake at 325F for 30 minutes, turn on the oven, brush bacon juice on the barbecued pork and turn to high heat. Don't burn it at this time, about 5 or 6 minutes is almost enough.

In the past, when there was no oven, I used to barbecue with a fork, hence the name.

Ingredients: pork tenderloin

Ingredients: Lee Kum Kee barbecued pork sauce

Exercise:

1. 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.

2. Add a small amount of water directly into the non-stick pot for curing meat, and bring it to a boil. Keep stirring during the process, turn the meat over, add water when the juice is almost dry, and pour out a little when the juice is sticky for three times. Then, the juice is completely dry and the meat surface is slightly paste, so you can go out of the pot.

3. Cool the meat thoroughly, slice and plate it, and pour in the remaining marinade.

Guangdong-style grilled pork

1。 Cut the meat I bought into pieces. It's better to marinate the smaller meat than mine.

2。 Find a big bowl of bacon, add onion, ginger powder, garlic powder or minced garlic, a few spoonfuls of honey (if there is no sugar), soy sauce, salt, red food pigment, and some oyster sauce and spiced powder. To ensure the taste, I also put some barbecued pork sauce (because I don't have much experience, I'm afraid it doesn't look like it), and then blended it with cooking wine or low-alcohol wine. It is best to put enough sweet meat, garlic and soy sauce in these seasonings, and I think the salt should be enough but not too salty, so that the taste will be more uniform after a few days of pickling, and the food will gradually become red.

3。 Cover and marinate in the refrigerator for two or three days.

4。 Before eating, roast the meat and put it on a baking tray. There is an iron rack inside, so that the juice will flow down. I used 180 degrees and baked it for 40 minutes. After the meat is put in, start mixing juice, several spoonfuls of honey and several spoonfuls of barbecued pork sauce. If the barbecued pork sauce is too thick, add a little wine to melt it, mix it to the consistency of honey, bake it for a while, then take it out and brush it with a small brush dipped in thick juice, put it back and bake it again, then take it out and turn it over. I was bored, so I brushed it again and again for three times, and the meat became more and more colorful and interesting.

Barbecued rice

1。 I'd better cook with pudding rice instead of rice that is very dry and has no moisture.

2。 Cut the pre-soaked mushrooms and scallops (salted fish with dried seaweed) into small pieces and put them in an electric cooker. Pour in the water of pickled mushrooms and scallops, then add two teaspoons of barbecued pork sauce, a little salt and oil (I probably put in the amount of fried vegetables once, so that the rice will be moist and shiny). If you want to put some darker soy sauce, I don't put it in the picture. Look at the color of barbecued pork sauce. I control salinity. A little salty. I pour juice when I eat it. I find it more appetizing. Then add enough water to steam.

3。 Stir the juice while steaming. Take a small pot, add barbecued pork sauce, sugar, soy sauce, salt, cooking wine, a little starch, add some water, put it on the fire, stir and boil to get a slightly thick juice.

4。 The food is casual. I boiled it in white soy sauce after blanching. The clay pot rice borrowed from bobo's previous post was spread with barbecued pork slices for a while when it was almost cooked. Because my barbecued pork has skin and a few millimeters of fat, plus the ingredients in the rice, it tastes great after stewing.

5。 That's enough. Fill it with juice and you can eat it!