Dry roast sirloin(gan kao xiao li ji rou )

Dry roast sirloin

Introduction:

"The so-called" dry roast "is actually the use of completely moisture-free powder seasoning: brown sugar, ginger powder, coriander, black pepper, chili powder, etc. to marinate the tenderloin for a few hours. The tenderloin is wrapped in a sweet sauce containing fragrance, baked in the oven, and then drizzled with the sauce made of the marinade. The flavor is elegant and the meat is tender. It can be used as a cold dish or as a pancake like me."

Production steps:

Step 1: brown sugar, garlic, orange peel together

Step 2: stir slightly in a blender

Step 3: in another bowl, add chili powder, black sesame, ginger powder, coriander, salt, black pepper and Tata powder, and stir

Step 4: mix with 2

Step 5: wash the pork and dry it with kitchen paper;

Step 6: spread the marinade on the meat, massage it and marinate it overnight;

Step 7: take out the pork (there's already sauce)

Step 8: preheat the oven at 200 ℃ and bake for 20-30 minutes (remember to turn the meat upside down), or until the inside of the meat is 140 Fahrenheit / 60 ℃, then let the roasted pork stand for 10 minutes and slice it;

Step 9: put the remaining marinade into a small pot and add a little water

Step 10: bring to a boil and simmer until the sauce is thick. Thicken with some thin cornstarch and pour it on the meat slices.

Materials required:

Tenderloin: 1.5-2 lbs

Brown sugar: 110g

Garlic: 3 pieces (chopped)

Orange peel: the amount of an orange

Chili powder: 20g

Black Sesame: 10g

Salt: 17 G

Black pepper: 5g

Coriander powder: 5g

Ginger powder: 5g

Tata powder: right amount

Water: moderate

Raw powder: appropriate amount (optional)

Precautions: Rachel reminds: 1. I went to the supermarket and saw that there are two kinds of tenderloin, one is slim, the other is large in plastic packaging. It is suggested to buy thin strips, which are easy to taste, or buy large pieces and cut them into thin strips. 2. This meat can be served as a cold dish or as a pancake as I do.

Production difficulty: simple

Process: Baking

Production time: one day

Taste: slightly spicy

Chinese PinYin : Gan Kao Xiao Li Ji Rou