Barbecued pork (Pan version)(jia chang yan ke cai cha shao rou ping di guo ban )

Barbecued pork (Pan version)

Introduction:

"In my opinion, the BBQ cooked in a pan is much better than the BBQ baked in an oven, because the BBQ cooked in a pan is not so dry, and it's more delicious with water. What do you think, folks? Not every family has an oven, but every family has a pan, so it's much more convenient to make it. It's much better to make it yourself than the ones bought from outside, Don't worry about eating. If you want to eat, make it as soon as possible. Marinate the meat in advance. The delicious barbecued pork can be served in 20 minutes. In recent days, I have been fooling around. I always feel that I don't have enough time. I can only do one thing I want to do every day, and the day goes by in the blink of an eye. I wish one day could be used as two days. Before the Mid Autumn Festival, moon cakes have been on fire for a long time. Yesterday and today, I baked 45 50g mooncakes and stood numb after tossing about all afternoon. These two days, I plan to make some moon cakes with five kernel barbecued pork for the elderly at home, so I made them first. It takes two or three days to complete the task! Just take it as it should be. "

Production steps:

Step 1: cut the pork into large pieces and put it into a big bowl. Add raw soy sauce, soy sauce, five spice powder, cooking wine, salt, barbecued pork sauce, ginger slices, chives, garlic and rice, mix well and marinate them for taste;

Step 2: heat the frying pan, pour in proper amount of peanut oil and marinate the meat slices;

Step 3: over medium heat, fry both sides of the meat until yellowish;

Step 4: pour in the pickled meat juice and onion, ginger and garlic, add 300 grams of water, add rock sugar, bring to a boil over high heat, turn to medium heat;

Step 5: cover the pot, turn the meat over once and cook for about 20 minutes. When the juice is almost dry, you can get out of the pot;

Step 6: after the meat is cooled, cut it into thin slices and eat it.

Materials required:

Pork plums: 500g

BBQ sauce: 5 tbsp

Soy sauce: 5g

Veteran: 5g

Chives: 2

Garlic rice: 3

Five spice powder: 2G

Cooking wine: 10g

Salt: 1g

Ginger slices: 2

Water: 300g

Crystal rock sugar: 10

Note: Note: 1, do barbecue meat must choose thin with a little fat plum head meat, only with lean meat do barbecue taste bad, too firewood; 2, pickled meat for a long time, can be more delicious. Even if you marinate for 5 hours, you can also marinate overnight, and turn the meat upside down; 3. The time of stewing should be determined according to the thickness of the meat slices, the thicker meat should be cooked for a long time, and the thinner one should be cooked for 10 to 20 minutes; 4. When the juice is almost dry, you must turn the meat upside down to avoid the burnt taste of the paste pot. The juice doesn't need to be dried, otherwise the barbecued pork will be very dry. After the cut pork is put on the plate, sprinkle a little juice on the surface, the color will be much more beautiful and the taste will be better.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: other

Chinese PinYin : Jia Chang Yan Ke Cai Cha Shao Rou Ping Di Guo Ban