Home of roses -- barbecued pork without baking(mei gui jia yuan mian kao ban cha shao )

Home of roses -- barbecued pork without baking

Introduction:

"The effect of barbecued pork in a pan is no worse than that in an oven. It can save electricity. It's a blessing for friends who don't have an oven at home."

Production steps:

Step 1: first, with a pan, open the fire, put the meat side slightly fried;

Step 2: put water in half a pot, bring to a boil, and skim the foam with a spoon;

Step 3: 3. Enlarge half pot of water, cover and cook the meat slowly. Turn the four sides of the pork every few minutes, then cover and repeat for several times. It means to make sure that the pork is cooked. From time to time, stick the chopsticks into the meat. If it can be done smoothly, it proves that the meat is cooked;

Step 4: 4. Open the lid and collect the juice slowly. Don't open the fire until the juice is almost dry. Put 1 tbsp of zhaoshao sauce and 1 tbsp of honey in the pot and stir evenly. Let the four sides of the meat dip in the sauce. Then fry the meat slowly until it feels scorched. Fry the four sides as evenly as possible, but not too scorched. Slice and serve.

Materials required:

Refined pork: 400-500g

Barbecue sauce: 3 tbsp

Soy sauce: 2 tbsp

Old: 1 tbsp

High alcohol: 3 tbsp

Pepper powder: 1 tsp

Note: first, it's best to marinate the meat with high alcohol, and the best time is one or two days, so that it tastes good; second, the meat must be well cooked, cooked with slow fire; third, it's better to simmer with slow fire, not with fast fire, otherwise it will be scorched; fourth, it can be packed in a dense box and put into the refrigerator, then it will be used for cooking; fifth, it's OK to use all kinds of barbecue sauce or barbecue sauce.

Production difficulty: ordinary

Process: simmer

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mei Gui Jia Yuan Mian Kao Ban Cha Shao