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Is it soursop leaves or perilla leaves that are used to wrap meat in Korean barbecue?

Korean barbecue used to wrap the meat is the perilla leaves.

Main ingredient: 250g of pork.

Accessories: 30g of Korean hot sauce, 2g of salt, 15g of honey, 1g of dark soy sauce, 1 red onion, a good amount of perilla leaves, a little white sesame seeds, 100g of sprite, a small spoon of cooking wine.

Korean barbecue practice

1, choose the five-flower three layers of meat, so that baked out of the more flavorful, will be the meat washed and dried water.

2, the five-flower meat thinly sliced, add Sprite marinade ten minutes.

3, Suzi leaves wash and spare.

4, pour out the Sprite, add all the seasonings and mix well.

5, chopped red onion into the meat scratch, refrigerated marinade two hours.

6, meat marinade good take out, New Waveform air fryer press ON to open, adjust to 200 degrees 8 minutes, press the preheat button PREHEAT and then press the START button to start preheating.

7, preheating time to the fryer will prompt, within five minutes into the ingredients.

8, will roast a slice of meat into the grill net above the body pushed into the body to start baking meat, you can pull out the fryer basket two minutes in advance to see the color of the meat, turn over and then bake for another minute.

9, take out and sprinkle white sesame seeds wrapped in suzuki leaves, like can also add a garlic slice together.