1. Prunus mume is cut into large strips.

2. Marinade: sugar, salt, onion, dried tangerine peel, sorghum wine, soy sauce and sweet noodle sauce.

3. When pickling, mix in 2 eggs and the prepared pigment, and marinate for 40 minutes at room temperature.

4. Pickled plum blossom meat is strung with a fork and baked in the furnace at 270 degrees Celsius for 20 minutes.

5. Bake until the surface is colored, take it out when the edge is burnt off, and pour it with honey juice (maltose melts first).

6. Put it in the oven, bake until the surface is dry and bright, and finally pour the honey juice until the honey juice is slightly dry.

Method 2

Ingredients: pork, Lee Kum Kee barbecued pork sauce, cornflour (a little), sugar (a little), oil.

Practice:

1, cut the pork into many large pieces with a thickness of about1.5-2 cm, and then chop the pork on both sides with the back of a knife, so as to make it soft to taste;

2. Spread a little raw flour and sugar on both sides of each piece of pork evenly and marinate for a while;

3. Then scoop out the barbecued pork sauce with a spoon and apply it thickly on both sides of the pork slices. Remember, it should be thick. The dosage of pork is about 1LB with about 5 tablespoons of barbecued pork.

Sauce, anyway, to achieve the effect of filling the bottom of pork with barbecued pork sauce;

4, covered with plastic wrap, put it in the refrigerator and marinate it overnight (usually we season it in the afternoon and marinate it until near noon the next day);

5. Heat the oil pan. When the pan is hot, put down the pork pieces and fry them in oil. When the side of the meat in contact with the pan turns to color, turn it over and fry the other side immediately. When it turns to color, turn it back to small.

Fire, fry slowly, pay attention to the heat, don't turn it too often and try not to fry it. When the chopsticks can pierce the pork, the delicious simple barbecued pork is ready!

Experience:

1, select the part of pork called "sandwich meat". This part of pork is mainly lean meat with a little fat layer in the middle, which makes the meat taste particularly delicious (but if there are hard ribs, it should be removed), and the fat layer melts during the burning process, which makes the barbecued pork slightly greasy and more delicious;

2. Never cook barbecued pork according to the quantity and curing time indicated in the instructions posted on the bottle of Lee Kum Kee barbecued pork sauce. The barbecued pork made according to their instructions tastes bad and weak; The amount of barbecued pork sauce should be sufficient and the pickling time should be long enough! Moreover, although the instructions say that it is roasted, it is healthier to change roasting into frying, which is not easy to get angry and tastes the same.

It looks good.

3. First, fry the marinated meat on both sides of a large hot pot, so that the surface of the meat can be cooked with a thin layer in a short time, and the gravy without cooked meat can be sealed, and then the pork is slowly fried on a small fire, so that the barbecued pork is fresh, soft and not too dry.

4, pat loose with the back of the knife, which is beneficial to taste; But sugar and cornstarch should never be added.

Method 3

Main ingredients: 500g tenderloin, chives 1 tree, ginger 1 block.

Seasoning: 500g of cooking oil, 2 tsps of soy sauce, 3 tsps of cooking wine, refined salt 1 tsp, sugar 1 tsp.

Production method:

1, onion and ginger are washed and chopped; Wash the meat and cut it into long strips, and marinate it with soy sauce, salt, cooking wine, onion and ginger for 2 hours;

2. Drain the marinated meat, fry it in an oil pan and take it out.

3. Leave a little oil in the pot, then add the fried meat, add the marinated soup and half a bowl of water, simmer for about half an hour, add sugar, and switch to high fire. When the juice is thick (about half a bowl of juice), put the meat in a plate, cool it, cut it into thin slices and put it on a plate, and pour the remaining juice on the meat.

Cooking instruction

Put it in the belly of a pig, burn it with dark fire, and cook it with thermal radiation barbecue; It is an open flame that burns with a fork, and it is cooked directly with fire, so that the whole-thin tenderloin is dry, so later, the tenderloin is changed into semi-fat lean meat, and caramel is applied to the surface. So that it has decomposed oil and maltose in the barbecue process to alleviate the fire without drying up, and has a sweet fragrance.

Making tips

1, select the part called "pork neck" in pork. This part of pork is mainly lean meat with a little fat layer in the middle, which makes the meat taste particularly delicious (but if there are hard ribs, it should be removed), and the fat layer melts during the burning process, which makes the barbecued pork slightly greasy and more delicious;

2. Never cook barbecued pork according to the quantity and curing time indicated in the instructions posted on the bottle of Lee Kum Kee barbecued pork sauce. The barbecued pork made according to their instructions tastes bad and weak; The amount of barbecued pork sauce should be sufficient and the pickling time should be long enough! Moreover, although the instructions say it's baked, it's healthier to change it into fried, which is not easy to get angry and tastes good!

3. First, fry the marinated meat on both sides of a large hot pot, so that the surface of the meat can be cooked with a thin layer in a short time, and the gravy without cooked meat can be sealed, and then the pork is slowly fried on a small fire, so that the barbecued pork is fresh, soft and not too dry.

4, pat loose with the back of the knife, which is beneficial to taste; But sugar and cornstarch must not be too much.