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

Barbecued pork with honey sauce

Introduction:

"My life experience in Guangdong made me fall in love with all kinds of stewed rice in Guangdong, especially fork cooked rice and fat sausage rice. I remember that the salary was not high at that time, and occasionally eating the stewed rice in the street stalls was a meal to improve our life. Later, when I returned to my hometown in the north, barbecued pork rice became a story in my memory, and I could no longer eat authentic brine rice. Do your own food and clothing, adhering to the leadership's guidance, delicious barbecued pork to do it yourself! "

Production steps:

Step 1: a kilo of plum meat. I cut it a few times to make it ripe. Don't cut it off for later baking. Plum meat, also known as plum meat, is located in the center of pig scapula. This part of the meat can be said to be the best piece of pig meat, fat, lean and gluten. It's the tenderest meat in pork. It can be sliced, shredded, diced, fried, fried, fried and fried. The meat here is the best!

Step 2: mix all seasonings except honey in the excipients and place them in a basin.

Step 3: put the pork into the sauce, mix it as much as possible, and make sure that each part is in contact with the sauce.

Step 4: I usually put seasoning and pork into food preservation bag, exhaust the excess air, fasten the bag mouth and put it into the refrigerator for half a day. Generally, it is salted well in the morning and delicious in the evening.

Step 5: after the pork is cured, use the oven to rotate the drill string. For the oven without rotation function, lay tin foil on the baking plate and put the meat on it.

Step 6: preheat the oven at 180 degrees for 10 minutes, then insert the rotary drill into the oven and wait for 20 minutes. Pay attention to the temperature, do not paste too much, a little bit of corner coke is best.

Step 7: prepare the honey. When you see the edge of the meat has begun to scorch, open the door and brush a layer of honey. Reduce the temperature by 20 degrees. After the honey is dried and discolored, open the door and brush it again. If you don't like sweet taste, just brush less times.

Step 8: brush the honey and simmer at 150 ℃ for five minutes, then the honey barbecue will come out.

Step 9: slice and eat hot. Don't let it burn.

Step 10: put the plate on the table, let's go, boys!

Materials required:

Plum meat: 500g

Baijiu: 50g

Tangerine peel: 12g

Sugar: 100g

Salt: 15g

Red onion: 25g

Soy sauce: 15g

Sweet flour sauce: 25g

Veteran: 5g

Honey: right amount

Note: the old growth talk about the problem is the oven temperature control. The auxiliary materials of barbecued pork are very common. Curing is not a problem. As long as the oven temperature is not too high, it will be cooked in 30 minutes. If you are not sure, you can use chopsticks to insert the thickest part of the meat. As long as you can pass it smoothly, it means that the meat is cooked. The roasting time should not be too long. The dried meat tastes bad without juice.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Mi Zhi Cha Shao Rou