Ingredients: pork, Lee Kum Kee barbecue sauce, cornstarch (a little), sugar (a little), oil

Methods:

1, cut the pork into large slices of about 1.5-2CM thick, and then use the back of the knife to chop the pork on both sides of the chopping each time, the pork chopped soft to taste;

2. Use a little cornstarch and a little sugar to coat both sides of each slice of pork and marinate for a few moments;

3, then use a spoon to scoop out the barbecue sauce and spread it on both sides of the pork slices in a thick layer, remembering to make it thick. Use about 1 LB of pork with 5 tablespoons of BBQ sauce, and make sure the bottom side of the pork is slathered with BBQ sauce;

4, cover with plastic wrap and marinate in the refrigerator overnight (we usually season the pork in the afternoon, and marinate it until nearly noon the next day);

5, heat a frying pan, and when it is hot, put down the pork pieces and saute them, and wait until the sides of the meat in contact with the pan turn colorful;

5, heat a frying pan, and then put down the pork pieces. When you can poke your chopsticks through the pork, you've got a deliciously simple BBQ pork dish!

Tips:

1, select the pork called "sandwich meat" part of the meat, this part of the meat is mainly lean, slightly interspersed with some fat fat layer, the meat is particularly tasty (but if there is a hard tendon, to be

picked off), and the process of burning the fat layer melted, so that barbecued pork inside a little grease, the taste is more delicious. More flavorful;

2, do not follow the Lee Kum Kee barbecue sauce bottle instructions posted on the instructions of the portion and marinating time to do barbecue, according to their instructions to make the barbecue flavor is not good, and

and bland; under the barbecue sauce portion to be sufficient, marinating time to be long enough! And although the instructions say to grill it, it's healthier to grill it instead of frying it, it doesn't burn easily, and it tastes just as

good! ^_^

3, the first hot pan on high heat on both sides of the marinated meat, you can make the surface of the meat in a short period of time to cook a thin layer, sealing the inside of the meat is not cooked meat juice, and then turn to low heat

slow frying, so that out of the barbecued pork inside is very fresh, and soft, not too dry hard.

4, with the back of the knife to pat loose, conducive to flavor; but sugar and cornstarch should never be more under .