Fried pork with fork(xiang jian cha shao rou )

Fried pork with fork

Introduction:

"July 5, Chongqing. There are faint clouds in the sky. Standing on the balcony, looking out, the white sun shines on the earth. Although it's only 9 a.m., cars, buildings and even flowers and trees reflect the heat. ——Chongqing, the famous stove, has been nicknamed as a "summer resort" for a period of time, and finally opened the hot summer mode. weekend. Release the barbecued pork made last week as a recipe. In the past, there was no oil in the barbecued pork, and it was made in the microwave oven. The finished product tastes slightly dry. This time, it was fried in a pan with a little oil. The barbecued pork tastes more tender. Also put some chicken essence to try the taste. Not bad. O(∩_ (o) it's not loin, it's lean meat from the hind legs of pigs

Production steps:

Step 1: cut the lean meat into about one centimeter thick slices, mix the right amount of barbecue sauce, cooking wine and chicken essence, massage and knead to make it tasty.

Step 2: put it into the fresh-keeping bag and refrigerate for more than 12 hours.

Step 3: add a little base oil into the pan, heat the oil, and then add the marinated meat slices. Fry over medium low heat until one side changes color. During this time, cover the pan to make the meat slices easier to cook.

Step 4: turn it over, cover it still, and fry it over low heat until the other side changes color.

Materials required:

Lean pork: moderate

Barbecue sauce: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: PS: 1. About seasoning, I used cooking wine to remove fishiness, and added some chicken essence to make it fresh. In fact, the taste of barbecued pork sauce is already very good, but you can also according to your own preferences, such as adding delicious soy sauce or honey. 2. If you want the fried meat to be tender and tasty, you can also loosen the meat slices with the back of a knife before pickling. 3. The whole process of small fire frying, cover can form a small high pressure and high temperature environment in the pot, meat is easy to cook.

Production difficulty: simple

Technology: decocting

Production time: one day

Taste: other

Chinese PinYin : Xiang Jian Cha Shao Rou