How to make barbecued meat slices. Detailed introduction to the cuisine and functions: home-cooked recipes, blood-tonifying recipes, nourishing recipes, nourishing recipes, nourishing recipes, malnutrition recipes. Taste: Five-flavored craft: Ingredients for making barbecued meat slices: Main ingredient: 600 grams of pork tenderloin. Accessory ingredients: Milk cucumber.

50 grams of seasoning: 5 grams of white sugar, 8 grams of five-spice powder, 6 grams of garlic (white skin). Teach you how to make barbecue slices and how to make delicious barbecue slices. 1. Wash the pork tenderloin and cut it into 2 cm thick slices.

Beat evenly with a meat mallet; 2. Peel and mince the garlic, put it into a bowl, add the pork slices, sugar, and five-spice powder and marinate for 20 minutes; 3. Place a piece of tin foil in a baking pan, apply a layer of oil on it, and put

For the pork slices, set the oven to 200 degrees and bake for 15 minutes before taking it out; 4. Wash and slice the cucumbers and place them on the roasted pork slices.

The recipe of Boshan Barbeque introduces the cuisine and functions in detail: Private dish Taste: Salty and umami Craftsmanship: Grilled Boshan Barbecue Materials: Ingredients: Pork (fat and lean) 5000g Seasonings: 100g salt, 1g Sichuan peppercorns Boshan Barbeque

Features: The skin is crispy and the meat is tender, not greasy in the mouth, delicious, and the fragrance of wood incense is tangy. Teach you how to make Boshan barbecue and how to make Boshan barbecue delicious 1. Raw material processing: Live pigs (60 kilograms in weight)

(Advisable) Slaughter it, boil it in hot water, split it in half, put the skin on in a cool and ventilated place to dry, then debone it, cut off the four legs and the bottom of the belly, remove the suet, and cut the meat into pieces 30 cm long and 5 cm wide.

Add salt, peppercorn peel, add water and soak for about 40 minutes. Take it out.

2. Smoking: Use a barbecue hook to hang each piece of meat to dry for 4 to 5 hours before entering the oven. Use smokeless fruit wood, such as apple wood, persimmon wood, jujube wood, jujube wood, toon wood, and pepper wood.

Wait for smoking and baking (smoky wood and wood with evil smell are strictly prohibited), the smoking time is 3.5 to 4 hours, and it is ready.

Tips for making Boshan Barbeque: add sugar to the hot barbecue, wrap it in fresh lotus leaves and eat it. The meat will be crispy and tender, fresh and delicious. Add cold barbecue to mung bean powder skin and add eggs to make a soup, which will taste more delicious; Shanghai Cantonese Style

The recipe of barbecue introduces the cuisine and its effect in detail: Shanghai cuisine taste: salty and umami process: grilled Cantonese barbecue in Shanghai Ingredients: Ingredients: 5000 grams of pork (fat and lean) Seasoning: 125 grams of salt, 125 grams of white soy sauce, 7 grams of maltose

, five-spice powder 3 grams, the characteristics of Shanghai Cantonese BBQ: crispy and delicious, reddish meat, suitable saltiness. Teach you how to make Shanghai Cantonese BBQ, how to make Shanghai Cantonese BBQ delicious 1. Selection of raw materials: choose thin skin,

Half a slice of fresh pig with tender, headless and hind legs, commonly known as a section or single cutter. You can also use fresh rib meat. The best fat thickness of the pig is 1.5 to 2 cm. If the fat is too thick, roast it.

It is easy for oil to leak out, which affects the yield of finished products.

2. Preparation of raw materials: cut off the claws and hooves from the meat segments, cut off the grass ribs (4 thoracic vertebrae) at the sandwich (front legs), remove the shoulder blades and humerus, do not scratch the skin of the sandwich meat, keep the shape intact, and cut

Remove the neck meat (trough head) and breasts, and cut off the protruding bones and meat on the back ribs. However, do not cut off the fat, otherwise the oil will easily escape during roasting. In the original place of the meat, according to the texture of the meat, cut it every other

Use a knife to cut 2 to 3 cm in half to allow the salt to penetrate during marinating.

3. Marinate: Mix refined salt and five-spice powder first, lay the dough flat, with the skin facing down and the meat upward. Carefully rub the seasoning on the surface and inside of the entire meat, pour in white soy sauce, and rub evenly with your hands.

, so that the seasoning can penetrate into the meat. Be sure to make sure that the soy sauce and soy sauce do not touch the skin. If there are ingredients on the skin, the skin will turn black during grilling, which will affect the quality. After marinating for 10 to 20 minutes, use a special long iron

Pass the skewer across the chest from the meat of the front leg (humerus) and out of the meat on the opposite side. In order to prevent the fat from leaking oil during roasting, the iron skewer cannot be inserted into the fat. Use double hanging iron hooks (one on top).

Hook the iron hook (there are 3 below) on the iron skewer in the middle of the chest of the billet, hang the billet firmly on a wooden frame, scald the pig back skin with boiling water, but do not pour it on the meat, and scrape off the fine hairs on the skin.

After the water has dried, use a mixed solution of red pigment and caramel to rub it on the back skin with a brush. The solution does not need to be too sweet, as it will easily turn black when baked.

4. Hanging oven barbecue: hang the billet into the furnace. The meat must be facing the flame and the pig skin facing the furnace wall. The temperature in the furnace should increase from low to high, up to 260°C. After 1 to 1.5 hours of grilling, the skin must be cooked.

If there are small bubbles on the top, the meat has been basically cooked. Take out the blank, hang it on a wooden frame, and use an iron comb (shaped like a comb, with 8 to 10 iron nails on it) to continuously punch holes in the skin. The purpose is to penetrate

Air, so that the fire power can reach the inside to prevent large bubbles. Use a thin strip of paper with a width of 8 cm, soak it in cold water, and stick it to the legs and surrounding fat to prevent oil leakage and scorching.

If there are scorched spots on the skin, cut them off with a knife, paste them with wet paper, and hang them in the oven again. The hanging method is opposite to the first time, with the skin facing the flame and the meat facing the oven wall. Increase the oven temperature to 208°C and bake it halfway.

After about an hour, the meat turns maroon red and the skin is golden and covered with small bubbles, then it is the finished product.

Tips for making Shanghai Cantonese Barbeque: Because the meat needs to turn maroon red, you need to prepare an appropriate amount of red coloring matter.