1. In a large bowl, combine the meat and seasonings and marinate for about 60 minutes.
2. Preheat oven to 200℃ and set aside.
3. Spread the marinated meat on a baking sheet and place it in the preheated oven at 200 degrees Celsius for 5 to 7 minutes until the meat is cooked through.
2. Ingredients:
Pork tenderloin, ginger, green onion, salt, chili powder, cooking wine, monosodium glutamate, five-spice powder, starch, eggs, sesame oil, etc.
Mechanics:
1, cut pork tenderloin into slices, ginger, green onion, salt, monosodium glutamate, cooking wine marinade to taste, and then threaded into a skewer with an iron stick.
2, the water, starch, mix into a paste. Add the egg white, use chopsticks to mix well in one direction to make egg foam paste.
3, frying pan on the fire, add oil to 50 percent heat, will be dipped in the meat skewers into the egg foam paste and put, gently turn with chopsticks, about 5 minutes until the outside of the frying charred, brush with a brush dipped in sesame oil brush, will be powdered chili powder, five-spice powder sprinkled and so on in the above, can be served.
Features: bright red color, burnt outside and tender inside, salty and spicy.
This method can also be used to fry lamb kebabs, ham sausage, vegetarian chicken and so on.
Note: If the lamb and other raw materials, you can add cumin in the seasoning, the flavor is more beautiful!
3, focus on talking about homemade sauce, eat barbecue meat will feel barbecue restaurant sauce flavor is very special, in fact, simple to no, as long as a few kinds of seasoning can be tuned out of the barbecue restaurant sauce, that is: sesame sauce, sugar, curdled milk juice, salt, these four is the soul of it! Accessories are: ginger juice, wasabi oil, oyster sauce, chopped coriander, chopped green onion