Barbecued pork(lao niang cha shao )

Barbecued pork

Introduction:

"At first glance," Laoniang barbecued pork "is a very chivalrous name. Dishes with such a forthright name can not be tasted by ordinary small shops. This dish is popular in some high-grade large-scale hotels in Guangzhou. It's a challenge to make my mother's barbecue with the electric cooker. Fortunately, the electric cooker has the function of frying. The barbecue is charred outside and tender inside. It's very refreshing! "

Production steps:

Step 1: wash and marinate the pork, chop the ginger, garlic and scallion, add all the seasonings together, and add the pork to taste.

Step 2: put the pickled pork into the electric pot and fry it until golden yellow. Add 3 parts of 1 water to the electric pot and simmer for 15 minutes.

Step 3: put the sugar and barbecue sauce into the hot pot, then put it on the plate.

Step 4: slice the streaky pork and put it on the plate after cooling, then pour on the sauce.

Materials required:

Pork: 250g

Onion: 20g

Ginger: 30g

Garlic: 20g

Salt: 10g

Fresh shrimp sauce: 10g

Raw oil: 10g

Flavor powder: 10g

Oyster sauce: 10g

Sugar: 10g

Cooking wine: 10g

Barbecued pork sauce: 10g

Pepper powder: 10g

Note: 1. Barbecued pork is generally edible; but people with damp heat and phlegm stagnation should be careful to eat, and those with obesity and high blood lipid should not eat more. 2. The pork is the "three-layer meat", which is located in the abdomen of the pig. There are many adipose tissues in the abdomen of the pig, including muscle tissue, fat and thin interval. This part of the lean meat is also the most tender and juicy.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Lao Niang Cha Shao