Barbecued pork with gold medal(jin pai kao cha shao )

Barbecued pork with gold medal

Introduction:

"After using cook100, I'm fascinated by the smell! Roasted lamb chops, beef, and pork to roast barbecue, although still that flavor, taste is not the same, fat and thin alternate, outside with a little burnt aroma, bite in the mouth is very smooth, sprinkle a little onion and sesame, that kind of satisfaction.... This meat should only be in the sky. How many times can we eat it in the world!! It is said that pork plum meat (plum meat, that is, the fourth and fifth rib part of the neck and back of the pig) should be used for barbecue. This part of the meat can be said to be the tenderest piece of meat on the pig. There are no tendons in the meat. It's fat and thin. I don't care so much! Can you guarantee that the barbecued pork sold on the market must be plum meat?! I'll choose a better piece of pork, which can be made as well! "

Production steps:

Materials required:

Pork: About 500g

Cook 100 gold BBQ barbecue: 30g

Cooking wine: moderate

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Jin Pai Kao Cha Shao