Ingredients: 500g of plum or pork belly, 5 tablespoons of barbecued pork sauce (about 50g), cooking wine 1 tablespoon, oyster sauce 1 tablespoon, soy sauce 1 tablespoon, a little ginger and a little honey.

Practice: 1. Buy 1 kg of plum head meat near the pig's neck, cut three slices as thin as possible, add appropriate cooking wine and marinate for half an hour, then add 3 spoons of barbecued pork sauce (Taoda or Lee Kum Kee barbecued pork sauce is better), 1 spoon of oyster sauce, a little ginger and soy sauce, grab the meat and sauce evenly by hand, and let each piece of meat be covered with sauce, and put it in the refrigerator for 24 hours.

2. Wash and dry the rice cooker, pour in a little oil and evenly smear the bottom of the cooker to prevent it from sticking. Put the braised pork flat in the marinade at the bottom of the pot, no need. Cover the lid and press the quick cook button for more than ten minutes, then turn over with chopsticks. Then fork 2 spoonfuls of roast sauce or add some honey to cover the meat and continue cooking until it stumbles. If there is still a lot of water, turn it over and press the quick cooking button again. If the meat is too thick, press the quick cooking button again. Don't cook too much at a time, let the meat stick to the bottom of the pot, let the fat oil out, and taste better.

3. When cooked, take it out and cut it into small pieces. Pour the sauce at the bottom of the pot on top of the meat, and it becomes a delicious barbecued pork. Although there is no baking fragrance, it is simple and convenient to eat more without getting angry.

Tip: 1. When you are in cook the meat, you can turn the barbecued pork with chopsticks, so that the cooked meat will be more uniform in color and not easy to burn. If you want to eat a little burnt, you can take out the inner container of the rice cooker and cook it on a gas stove with low fire. Hold a towel pot in your left hand, and stir the barbecued pork with chopsticks in your right hand to make its water evaporate and discolor.

2, the choice of pork is very important, you should use the tender pig's front hip tip (that is, the pig's neck position is called plum head meat, it is best to bring a little fat), fat and thin, cooked meat will not be firewood, oily and delicious. When curing, a catty of meat is cut into 3 large pieces to facilitate the taste. It is enough to add 3 spoonfuls of barbecued pork sauce when curing the meat, and the rest will be better when the meat is boiled.

In the past, the seasoning of bacon was complicated, but now it is easy to buy bottled barbecued pork sauce in the supermarket, which is very convenient to use.

The firepower of each rice cooker is somewhat different, so you need to master it yourself.