First, Cantonese barbecued pork practice one:
Ingredients: plum meat (front leg meat) 2kg sugar 500g salt100g sorghum wine 200g red onion100g dried tangerine peel 50g soy sauce100g sweet noodle sauce100g eggs 2 maltose 250g.
Production method:
1, plum meat cut into large strips
2, marinade: sugar, salt, onion, dried tangerine peel, sorghum wine, soy sauce, sweet noodle sauce.
3. When pickling, mix in 2 eggs and the prepared pigment and mix well. Marinate for 40 minutes at room temperature.
4. Pickled plum blossom meat is strung with a fork and baked in the furnace at 270 degrees Celsius for 20 minutes.
5. Bake until the surface is colored, take it out when the edge is burnt off, and pour it with honey juice (maltose melts first).
6. Put it in the oven, bake until the surface is dry and bright, and finally pour honey juice on it until the honey juice is slightly dry.
Second, Cantonese barbecued pork practice two:
Ingredients: tenderloin 500g chives 1 ginger 1 block of cooking oil 500g soy sauce 2 tsps cooking wine 3 tsps refined salt 1 tsp sugar 1 tsp.
Production method:
1, onion and ginger are washed and chopped; Wash the meat, cut it into long strips, and marinate with soy sauce, salt, cooking wine, onion and ginger for 2 hours.
2. Drain the marinated meat, fry it in an oil pan and take it out.
3. Leave a little oil in the pot, then add the fried meat, add the marinated soup and half a bowl of water, simmer for about half an hour, add sugar, and switch to high fire. When the juice is thick (about half a bowl of juice), put the meat in a plate, cool it, cut it into thin slices and put it on a plate, and pour the remaining juice on the meat.
Third, Cantonese barbecued pork practice three:
Ingredients: 500g pork, 5 tablespoons barbecued pork sauce, 500g raw flour (a little) sugar (a little) oil.
Production method:
1, cut the pork into many large pieces with a thickness of about 1.5-2CM, then chop the pork with a knife on both sides of the pork, and chop the pork soft to taste.
2. Spread a little raw flour and sugar on both sides of each piece of pork evenly and marinate for a while.
3. Then scoop out the barbecued pork sauce with a spoon and apply it thickly on both sides of the pork slices. Remember, it should be thick to achieve the effect of filling the bottom of the pork with barbecued pork sauce.
4, covered with plastic wrap, put it in the refrigerator and marinate it overnight (usually season it in the afternoon and marinate it until noon the next day)
5. Heat the oil pan. When the pan is hot, put down the pork pieces and fry them in oil. When the side where the meat is in contact with the pan turns color, immediately turn over and fry the other side. When it turns color, turn it back to low heat and fry it slowly. Pay attention to the heat. Don't turn it over too often and try not to fry it. When the chopsticks can pierce the pork pieces, Cantonese-style barbecued pork is ready.
Four, Cantonese barbecued pork practice four:
Ingredients: pork tenderloin 500g ginger 1 green onion 1 honey 50g rice wine 50g barbecued pork sauce 5tbsp.
Production step
1, wash the bought pork tenderloin, dry it and cut it into long strips, and cut off the white fascia on the surface with scissors; Peel the ginger and cut it into pieces. Cut the onion into sections for later use.
2. Take a large sealed box, put the pork strips into the box, then add the ginger slices and onion segments, pour in the barbecued pork sauce and rice wine, and grab them evenly. It is best to soak the meat in the barbecued pork sauce of Zhuangji.
3. Cover the sealed box, put it in the refrigerator for cold storage 1 day, take it out in the middle, turn it over, make it taste even, take out the onion and throw it away.
4. Take it out after pickling, spread a piece of tin foil in the baking tray, then put the meat on the baking net, air the baking net on the baking tray for 15 minutes, then brush a layer of honey, and then replace the baking tray with a clean tin foil.
5. Put the baking tray in the lower layer of the oven, put the meat baking net in the middle layer, bake at 180 degrees for 20 minutes, then take it out, brush a layer of marinated meat sauce, and brush a layer of honey after it is slightly dry.
6. Turn the brushed meat over and put it in the oven for 20 minutes at 180 degrees, then take it out and brush the honey twice, preferably for about 10 minutes.