It's more like barbecued pork(geng xiang shi lu rou de cha shao )

It's more like barbecued pork

Introduction:

"I learned how to make a homemade rice cooker with barbecued pork. As a result, I made it more like Taiwan mutton than barbecued pork! But ~ ~ ~ ~ it's delicious. It's a match with the mutton in the Taiwan restaurant outside ~ ~ ~ ~ administrator ~ sorry, I saw your instruction when I sent this recipe. It's too late. The pictures have been made uneven. It's not the next time. This is the last time ~) "

Production steps:

Step 1: prepare skinless streaky pork and spareribs (if you want to have barbecued pork, you can also eat honey steak!)

Step 2: prepare 3 tbsp of soy sauce, proper amount of salt baked chicken powder, proper amount of sugar, a bottle cap of Shaojiu, a piece of sufu, 2 tbsp of barbecued sauce, a piece of cinnamon, a piece of star anise, rock sugar, a little peanut oil and a piece of tangerine peel. Prepare the ingredients according to the amount of ingredients.

Step 3: the ingredients in step 2, except the rock sugar, barbecued pork sauce and tangerine peel, are well mixed with the meat and ribs. The curing time is 20 minutes. I pickled for more than 2 hours.

Step 4: after marinating, pour the meat and soup into the rice cooker, add rock sugar, tangerine peel and boiled water, and press the cook button. I may have given too much water. Half a bowl of water

Step 5: master taught, cook to about 10 minutes, smell the aroma on the open to stir. I put a lot of water. In this step, it looks like boiled meat. In this step, I pour out the water, add the barbecued sauce and a spoonful of soy sauce, stir it, cover it and continue. (this may be the key to turning barbecued pork into Lu meat.)

Step 6: after continuing to cook for 10 minutes, I stirred it again. This time, it was tempting. Who knows, just after the lid was closed, the key skipping procedure of the rice cooker was over. I saw that my predecessor could continue to press the cooking procedure again, so I continued to press the cooking procedure again.

Step 7: when the rice cooker jumps again, don't rush to open the rice cooker and let the meat simmer for 10 minutes. In this operation, I pressed the cooking procedure for three times. No wonder barbecued pork becomes meat.

Step 8: it's done. The color is very good. There's a little sauce at the bottom of the pot. It's dry because I've been cooking for too long. After I cut the meat, I pour it back into the pot, dip it in the juice and put it on the plate.

Materials required:

Pork: moderate

Sufu: moderate amount

Boiled water: small half bowl

Old style: moderate

Shaojiu: moderate

Salt baked chicken powder: right amount

Sugar: right amount

Peanut oil: right amount

Cinnamon: moderate

Star anise: right amount

Appropriate amount: rock sugar

Barbecued pork sauce: 2 teaspoons

Tangerine peel: one piece

Note: it tastes like Lu meat. When I learned from my predecessors, I added spices and prolonged the cooking time. If you want to do barbecued pork, please refer to the practice of predecessors, I have reproduced the link sent up.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Geng Xiang Shi Lu Rou De Cha Shao