Honey-Stewed BBQ Pork(mi zhi cha shao )

Honey-Stewed BBQ Pork

Introduction:

"A netizen asked me: the barbecued pork bought in the supermarket is not delicious. How can I make it with barbecued sauce? It's very difficult for me to answer this question, because I have never used the barbecued pork sauce sold in the supermarket. Sometimes I make some food, but I also make it according to my own recipe. If this friend doesn't dislike it, please refer to my barbecued pork. This method is purely a family version. I can't find it on the menu. It's all made according to my own ideas. The main thing is that it's delicious and convenient. "

Production steps:

Step 1: 10 g oyster sauce, 15 g tomato sauce, 10 g garlic, 10 g rice wine, 20 g Sugar, 1 g soy sauce, 6 g maltose.

Step 2: 300 grams of pork neck.

Step 3: cut the streaky pork first and set aside.

Step 4: then make the marinade.

Step 5: BBQ sauce: pour oyster sauce, tomato sauce, garlic, rice wine and soy sauce into the pot.

Step 6: then add sugar and maltose.

Step 7: mix well.

Step 8: put the cut pork into the pot and grasp it with hands repeatedly.

Step 9: the meat should be marinated for more than 24 hours. Cover the container with plastic film and put it in the refrigerator to avoid deterioration.

Step 10: during pickling, you need to stir it with your hands three times to make it taste better.

Step 11: after marinating for 24 hours, place the meat sticks on the grill, and lay tin foil on the pan under the grill to facilitate cleaning after baking.

Step 12: place the grill in the oven and bake for 20 minutes at 210 degrees.

Step 13: after baking for 20 minutes, remove the roasting plate and turn the meat over.

Step 14: bake in the oven for 20 minutes, then bake for 40 minutes.

Materials required:

Pork: 300g

Oyster sauce: 10g

Tomato sauce: 15g

Minced garlic: 10g

Yellow rice wine: 10g

Sugar: 20g

Veteran: 1 gram

Maltose: 6 g

Note: characteristics of barbecued pork: ruddy color, delicious meat, moderate salty and sweet, burnt, fresh and tender. Warm tips: 1, five flowers to choose fat and thin meat is better, the best is with the neck joint meat. Cut the meat should not be too thick, so easy to marinate and easy to roast. 2. Because oyster sauce itself has a salty taste, it is unnecessary to add salt. 3. If maltose is not available, honey can be used instead. 4. During the curing period, one is to take a longer time, the other is to stir several times during the curing period, so that the meat can taste as soon as possible. 5. Bake for 40 minutes, turn over once in the middle, which will make the meat more evenly roasted.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: salty and sweet

Chinese PinYin : Mi Zhi Cha Shao