Nutritional value weight:100g
Calories (kcal) 279 Thiamine (mg) 0.66
Protein (g) 23.8 riboflavin (mg) 0.23
Fat (g) 16.9 nicotinic acid (mg) 7
Carbohydrate (g) 7.9 Vitamin C (mg) 0
Dietary fiber (g) 0 vitamin E (mg) 0.68
Vitamin A (μ g) 16 Cholesterol (mg) 68
Carotene (μ g) 2.2 Potassium (mg) 430
Retinol equivalent (μ g) 49.2 sodium (mg) 8 18.8
Calcium (mg) 8 zinc (mg) 2.42
Mg (mg) 28 Cu (mg) 0. 1
Iron (mg) 2.6 phosphorus (mg) 2 18
Manganese (mg) 0.2 selenium (μ g) 8.4 1 barbecued pork material: pork, Lee Kum Kee barbecued pork sauce, raw flour (a little), sugar (a little), oil. Practice:
1, cut the pork into many large pieces with a thickness of about1.5-2 cm, and then chop the pork on both sides with the back of a knife, so as to make it 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. Pork with a dosage of about 1LB is matched with about 5 tablespoons of barbecued pork sauce, so that the bottom of pork is covered with barbecued pork sauce.
4. Cover with plastic wrap and put it in the refrigerator for pickling overnight;
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 touches the pan turns to color, turn it over and fry the other side immediately. When you see the color change, turn it back to a small fire and fry it slowly. Pay attention to the heat. Don't turn it over too often and try not to fry it. Fry until chopsticks can pierce the pork pieces.
Experience:
1, select the part called "pork neck" in pork. This part of pork is mainly lean meat with a little fat layer in the middle, which makes the meat taste particularly delicious (but if there are hard ribs, it should be removed), and the fat layer melts during the burning process, which makes the barbecued pork slightly greasy and more delicious;
2. Never cook barbecued pork according to the quantity and curing time indicated in the instructions posted on the bottle of Lee Kum Kee barbecued pork sauce. The barbecued pork made according to their instructions tastes bad and weak; The amount of barbecued pork sauce should be sufficient and the pickling time should be long enough! Moreover, although the instructions say it's baked, it's healthier to change it into fried, which is not easy to get angry and tastes good!
3. First, fry the marinated meat on both sides of a large hot pot, so that the surface of the meat can be cooked with a thin layer in a short time, and the gravy without cooked meat can be sealed, and then the pork is slowly fried on a small fire, so that the barbecued pork is fresh, soft and not too dry.
4, pat loose with the back of the knife, which is beneficial to taste; But sugar and cornstarch must not be too much.