Ingredients: 2 pieces of red fermented bean curd, 2 tablespoons of soy sauce, 50g of fine sugar, 2 tablespoons of spiced powder 1 2, bean paste 1 tablespoon, 200g of plum blossom meat, 30g of white onion1piece, and 30ML of clear water.
method of work
Preparation of barbecued pork sauce: Mix fermented bean curd, soy sauce, sugar, spiced powder and bean paste into a bowl and mix well.
Production of maltose water: mix maltose and water and heat until maltose melts.
Preparation of barbecued pork kebab;
Cut the plum blossom meat into small pieces and marinate with 2 tablespoons of barbecued pork sauce for more than 45 minutes.
Cut the white onion into small pieces.
Put the marinated meat and onion on the bamboo stick at intervals, put it in a preheated oven, and bake at 250 degrees in the middle layer for about 20 minutes.
Take out the grilled kebab, brush it with a layer of maltose water, and put it in the oven again, at 250 degrees, and bake it for 2-3 minutes.
Tips
1, the amount of barbecued pork sauce in this formula is relatively large, and it can be used for 2-3 times. After the barbecued pork sauce is prepared, it can be sealed and stored in the refrigerator for about 2 weeks, and then taken out for use when necessary.
2, it is best to use plum blossom meat to make barbecued pork, which is thin and fat, and has the best taste. If you can't buy plum blossom meat, you can buy some thin pork belly.
3. Maltose water is used as brush liquid. If there is no maltose, you can brush a layer of honey on the kebab instead.
4. The roasting time can be flexibly adjusted according to the actual situation, but it should be noted that barbecued pork needs to be roasted at high temperature to shorten the roasting time and lock the internal moisture.
5. With this recipe, you can also make barbecued pork directly without making kebabs. The specific method is to cut the plum blossom meat into pieces with a thickness of about 1CM, without wearing them on bamboo sticks, and the pickling and baking methods are the same.