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 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, choose the part of pork called "sandwich meat", this part of the meat is mainly lean meat, with a little fat layer in the middle, and the meat is particularly delicious (but if there is hard gluten, it should be

Remove), and the fat layer melts during the burning process, which makes the barbecued pork slightly greasy and tastes 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, but

And light; 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.

Good sample! ^_^

3. First, fry the marinated meat on both sides of a large hot pot, which can make the surface of the meat cook a thin layer in a short time, seal the gravy without cooked meat inside, and then turn to low heat.

Fry slowly, so that the barbecued pork is fresh and soft, not too dry and hard.

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