Seasoning: 2 green onions, a few spring onions, a few cloves of garlic, a piece of old ginger, a handful of dried Sichuan peppercorns, a tablespoon of bean paste, a little white wine, a little soy sauce, various spices (1 star anise , 1 piece of ginger, a small piece of cinnamon, 2 pieces of bay leaves), an appropriate amount of vegetable oil, a little sugar, a small spoonful of vinegar, a choice of dried chili pepper or green pepper, a spoonful of salt and a spoonful of MSG.

There must be this dish. The main ingredient is pork tenderloin, which is marinated in barbecued pork sauce, then brushed with honey and grilled. The finished product is bright red in color, crispy on the outside and tender on the inside. It is very suitable as a snack with wine or as an early snack. It needs to be uniform in thickness and moderate in length, then put it in a basin, add seasonings and marinate, use barbecued pork rings to thread the meat strips, hang them in the stove, first use high heat, then turn to low heat and cook for about half an hour. You can see the pork seeping out. oil, take out and pour in maltose water. Among them, barbecued pork is also a representative work of Cantonese cuisine, so is there any way to make barbecued pork at home? Of course there is a way, refer to the following method, you can master the method of making barbecued pork with just a few simple steps. Get ready, the barbecued pork family version is here.

Put 8 pounds of red oil or rapeseed oil in the hot pot. When it is cooked to the sixth level, add the coded chicken, 200 grams of peppercorns, 300 grams of dried chili knots, and the bottom of the hot pot. Ingredients: 4000g, stir-fry the chicken over medium heat. When frying, be sure to turn the chicken evenly with a spatula to avoid sticking to the pot. Put the oil and chicken together in a large container for later use. On hot days, you can also cool it and store it in the refrigerator.

Cinnamon, star anise, continue to stir-fry until the dried chilies change color, add the soup, (you can use water if there is no soup), wait until it boils, add the chicken and taro, and cook together for about an hour, (add the chicken and taro You can add appropriate amount of salt and sugar according to taste).

Wait for the oil in the pot to cool down slightly, then turn on low heat and add the pickled ginger and sea pepper, spicy millet, garlic granules, old ginger granules, Sichuan peppercorns, and scallions. After frying until fragrant, add the bean paste and dried sea pepper. Fry until the oil turns red and becomes fragrant.

Ingredients required: 10 fresh taros, half chicken, pickles, pickled peppers, green onions, garlic, ginger, cooking wine, pepper, millet pepper, bean paste, sugar, salt, coriander, five-spice powder, celery, dark soy sauce, chicken broth or bone broth