Spiced barbecue(wu xiang kao rou )

Spiced barbecue

Introduction:

"It's a northern style barbecue, salty and fragrant. This barbecue can not only be directly sliced to eat, but also can be used for small heart, such as diced meat cakes, bacon moon cakes and so on

Production steps:

Step 1: choose snow meat from the front neck, fragrant but not firewood. The meat is tender after roasting

Step 2: cut into large pieces about 6-7 cm wide, 15 cm long and 1.5-2 cm thick, and then line up the holes on both sides with a fork, so that it is easy to taste.

Step 3: put the processed meat into the pot, put in all the seasonings and stir evenly

Step 4: cover with plastic film and marinate in the refrigerator for one day.

Step 5: the next day, put the cured meat on the baking net. The excess marinade is left in the back of the pot

Step 6: bake at 150 ℃ for 20 minutes,

Step 7: take it out, brush the soup left in the pot, continue to bake at 150 ℃ for 20 minutes

Step 8: take out and brush a layer of juice, turn to 200 degrees and bake for 10-15 minutes.

Step 9: slice the roasted meat and serve.

Materials required:

Front neck snowflake meat: 800g

Soy sauce: 20g

Veteran: 20g

Oyster sauce: 20g

Yellow rice wine: 20g

Wuxiangfen: 3G

Sugar: 10g

Salt: 5g

Note: the last time to observe the roast, meat shrinkage, slightly scorched corner on the line, not too rigidly adhere to the time.

Production difficulty: simple

Process: Baking

Production time: one day

Taste: spiced

Chinese PinYin : Wu Xiang Kao Rou