Private barbecue(si fang kao rou )

Private barbecue

Introduction:

Production steps:

Step 1: slice pork, bacon, sausage, ham sausage and other meat ingredients (pork can be selected in advance and frozen in the zero degree room or freezer for one night, so it is better to cut). Wash the potatoes and lotus roots and cut them into thin slices (lotus roots are not cut between the two slices, and meat stuffing will be put in later, so be sure to cut them a little thin, so as to avoid the meat stuffing not being baked well). Wash onion and green pepper and cut into shreds. Wash mushroom and tear into small pieces. Wash the lettuce and let it dry. Chop the meat (I use it directly to make the stuffing of Meatballs), use a spoon to put the meat into the lotus root folder, compact and mix the seasonings according to your own taste

Step 2: put the pan on the induction cooker, start heating and brush a small amount of vegetable oil. Then you can start to roast slowly

Step 3: barbecue````

Materials required:

Streaky pork: moderate

Bacon: right amount

Sausage: right amount

Ham sausage: right amount

Shrimp: right amount

Shrimp dumplings: right amount

Meat stuffing: right amount

Green pepper: right amount

Pleurotus ostreatus: right amount

Lotus root: right amount

Potatoes: moderate

Onion: right amount

Lettuce: moderate

Vegetable oil: right amount

Hot pepper noodles: right amount

Chinese prickly ash noodles: right amount

Pepper noodles: right amount

Cumin noodles: moderate

Sesame: right amount

Fried peanuts: right amount

Note: 1. Pork can be selected in advance and frozen in the zero degree room or freezer for one night, so it's better to cut. 2. The meat stuffing inside lotus root slices is more delicious than you separately roast lotus root slices and meat slices, believe me. 3. My pan is on a treasure, so I can't afford to eat it. I'll buy it according to the requirements of barbecue. It's smoke-free, non stick and non explosive. I can't guarantee the general pan Oh, 4. You can choose the ingredients according to your own taste and preference. I didn't use Korean barbecue sauce or other sauces, which is more inclined to Sichuan people's own taste, and the fresh ingredients you choose are safe to eat!

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Si Fang Kao Rou