In the past, barbecued pork was inserted into barbecued pork, the fork was an pictograph, and barbecued pork was an onomatopoeic word. Over time, it became a dish name-barbecued pork. "Barbecued pork" is developed from "inserted barbecue". Inserted pork is made by inserting pork tenderloin into the belly of roasted whole pig and grilling it, but do you know the common practice of barbecued pork?
method 1
raw materials: 5g of pig front buttock tip, appropriate amount of Lee Kum Kee barbecued pork sauce, appropriate amount of cooking wine and appropriate amount of garlic.
Practice:
1. Wash the pork and cut it into large pieces or strips about 3 cm wide.
2. Put the pork in a large container, add a proper amount of barbecued pork sauce, and put on gloves to massage the pork.
3. Add a little cooking wine, continue to massage, and finally crush the garlic and put it into the meat.
4. After the pork is completely soaked with seasoning, cover it and put it in the refrigerator for pickling for 24 hours.
5. Put the marinated pork on the grill, and drain the juice on the bottom with a baking tray (the baking tray is covered with tin foil).
6. Preheat the oven to 19 degrees, put the grill in the middle layer and bake for 2 minutes.
7. Then take it out, brush it with a layer of sauce and bake it for another 2 minutes.
method 2
raw materials: 5g of tenderloin, 1 chive, 1 ginger, 5g of cooking oil, 6g of soy sauce, 3 tsps of cooking wine, 3g of refined salt and 3g of sugar.
Practice:
1. Wash onion and ginger, cut the meat into long strips, and marinate with soy sauce, salt, cooking wine, onion and ginger for 2 hours.
2. Drain the marinated meat, fry it in an oil pan until it is purplish red, 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, put the meat in a plate, cool it, cut it into thin slices, put it on a plate, and pour the remaining juice on the meat.
method 3
raw materials: 1g pork, onion, ginger, 2 tablespoons soy sauce, 1 tsp wine, a little salt, monosodium glutamate, 3 tsps sugar, 1 tsp seafood sauce and 2 tsps sugar juice.
Practice:
1. Cross-cut the pork, but don't cut it, and draw a cross knife on it; Mix the seasoning well, add the meat and marinate for 3 minutes.
2. Preheat the oven to 19℃, spread aluminum foil on the baking tray, smooth the meat pieces, brush with sugar juice and salad oil and bake for 15 minutes.
3. Take out the meat, slice it, brush the juice, put it in a baking tray and bake it for another 1 minutes.