Pork1000g
White sugar: 80 grams
Head pumping: 60g (light pumping is also acceptable).
Salt: 8 grams
Kaoliang liquor (also cooking wine) 18g
Sesame paste: 15g
Seafood sauce: 20g (if not, you can put 1-2 pieces of red fermented milk, 1 spoon of fermented milk).
Sesame oil: 2g.
Sweet noodle sauce: 20g
Monascus powder: 4g
Maltose: about 35g-40g (it is best not to use other substitutes).
Methods/steps
1
Homemade barbecued pork sauce (the most important part)
Put all the ingredients together (except pork), heat on low heat, dissolve maltose and sugar until the sauce is slightly boiling, turn off the heat and cool for later use.
Maltose is very viscous at room temperature, so it is more convenient to dip it in water by hand. After heating, it will be evenly dissolved in the sauce, and after cooling, the sauce will regain its viscosity. It has certain wrapping and stickiness. Convenient for bacon to taste. You can also taste the prepared sauce a little and fine-tune it according to your own preferences.
2
Cut pork
Cut the bought meat into strips for pickling. Barbecued pork is best to buy sandwich meat, also called plum blossom meat. It seems that there will be some fat in the middle of lean meat, but not much. Roast whole lean meat, the taste is not good enough.
three
Dip the meat in the sauce
Dip the meat evenly in the sauce and line it tightly in the container.
four
Marinate for 24 hours
The steak will be more tightly dipped in the sauce, so that the soup can tightly wrap the meat, so that the marinated meat will be more uniform.
If you use a basin, the soup will eventually stay at the bottom, so the meat on it is not easy to marinate. Because I am lazy, I don't check it often. Another method is to wrap the meat in plastic bags, which has a good effect. I also bought some ribs to marinate together. Finally, pour all the remaining soup. Refrigerate for at least one night, preferably more than 24 hours!