Barbecued pork

Ingredients: pork, Lee Kum Kee barbecued pork sauce, corn starch (a little), sugar (a little), oil

Method:

1. Cut the pork into many large slices about 1.5-2CM thick, and then use the back of a knife to chop both sides of the pork carefully. Chop the pork until soft so that it can taste better;

2. Use cornstarch. Spread a little bit of both pork and sugar evenly on both sides of each piece of pork, marinate for a while;

3. Then use a spoon to scoop out the barbecued pork sauce and spread it thickly on both sides of the pork slices. Remember, it should be thick. The amount used is about 1LB of pork with about 5 tablespoons of barbecued pork sauce

In any case, the bottom surface of the pork should be covered with barbecued pork sauce;

4. Cover with plastic wrap. Put it in the refrigerator and marinate overnight (usually we season it in the afternoon and marinate it until around noon the next day);

5. Heat the oil pan. When the pan is hot, put down the pork pieces and fry them. When the color of the meat that is in contact with the pot changes, immediately turn it over and fry the other side. When you see it has changed color, turn back to low

fire and fry slowly until cooked through. Pay attention to the heat and do not turn it too frequently. Also try not to burn it. Fry until chopsticks can pierce the pork pieces, and the delicious simple barbecued pork is ready!

Experiences:

1. Choose the part of pork called "sandwich meat". This part of the meat is mainly lean meat, with a slightly fatty layer of fat in the middle. The meat has a special texture. It tastes good (but if there are any hard tendons, remove them

), and the fat layer melts during the cooking process, making the barbecued pork slightly fatter and more delicious;

2. Never make barbecued pork according to the instructions on the Lee Kum Kee barbecued pork sauce bottle, indicating the portion size and marinating time. The barbecued pork made according to their instructions will not taste good, and

is bland; the amount of barbecued pork sauce will be lower It needs to be enough and the marinating time needs to be long enough! And although the instructions say it is grilled, it is healthier to change it from grilled to fried, it is not easy to get angry, and the taste is just as good! ^_^

3. First fry the marinated meat in a hot pan over high heat. This will cook a thin layer of meat on the surface in a short time and seal the gravy of the uncooked meat inside. Then turn to low heat

Fry slowly, so that the barbecued pork will be fresh and soft inside, not too dry and hard.

4. Use the back of a knife to fluff it up to facilitate the flavor; but never add too much sugar and cornstarch.