Pig neck 200g, onion 1/2, carrot 1/2, green pepper 1, ginkgo 10.

condiments

50 ml of soy sauce, 50 g of sugar, rice wine 15 ml, garlic 1 petal, ginger 1 small piece, appropriate amount of pepper, appropriate amount of salt, and 2 apples1/.

Practice of skewering pork neck meat

1. Wash the pig neck and cut it into small squares with the same size.

2. Garlic is ground into mud, Jiang Ye is ground into mud, and apples are ground into mud (the apples are in another bowl, and I forgot to pat them).

3. Mix all the marinated meat paste materials evenly, then add 3 into the meat, knead it to taste, marinate it for 1 hour and then bake it.

4. Wash onions, carrots and green peppers and cut them into the same size as pork for later use.

5. String pork neck with bamboo sticks, cut vegetables according to different colors, and put the mutton skewers on the plate.

6. Preheat the oven to 200 degrees and kebabs for 8 minutes. The purpose is to lock the gravy first, then adjust the temperature to 180℃ and continue baking for 22~25 minutes.

7. Take out the mutton skewers 2-3 times in the middle, coat them with marinated meat sauce repeatedly to make them more tasty, and then bake them until they are cooked.