Barbecued pork with honey sauce(mi zhi cha shao rou )

Barbecued pork with honey sauce

Introduction:

"The honey barbecued pork made by ourselves is safe, healthy and delicious, and you can add points to your cooking skills. Why not?"

Production steps:

Step 1: close up of raw materials.

Step 2: Method: first wash the tenderloin, then dry it with paper towel, remove the white film on the surface of the tenderloin, add barbecued sauce and scallion, marinate for 2 hours, or cover it with plastic film and put it in the refrigerator overnight;

Step 3: pay attention to turn over 2-3 times during pickling, so as to taste evenly;

Step 4: take out the cured pork in advance, put it on the shelf and let the juice drain;

Step 5: then evenly brush the honey on the barbecued pork with a brush, and let it dry naturally again, about 10-15 minutes;

Step 6: put tin foil on the bottom of the baking plate, then put the barbecued pork into the oven and bake it with 180 degree fire for 30-40 minutes (take it out and brush honey again)

Step 7: take it out, apply the pickled juice on the surface of the meat, and then put it into the oven. With 150 degree fire, continue to bake for 10 minutes, or you can see the surface is slightly burnt red and colored.

Materials required:

Tenderloin: 200g

Honey: 15ml

Scallion: 10g

Barbecue sauce: 3 spoons, about 45 grams

Note: Tips: tenderloin can be bought in the market and supermarket. It's thin and tender, but I think it can be slightly fattened, so that it will taste better after roasting. After washing the meat, use a paper towel or towel to absorb the water, and remove the white film on the surface, so that the tenderloin can absorb barbecued pork sauce and taste better Otherwise, the meat will spit water when curing, which will affect the quality of curing; Li Jinji's barbecue sauce can be bought in the supermarket, which tastes very good and can be used directly without any seasoning; the power of the oven is different from each other, so it needs to be observed at any time. First roast to 30 minutes is to make the meat mature, and then brush the sauce to bake, which can make the surface of barbecue more smooth Thick, crisp.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Mi Zhi Cha Shao Rou