Meat roll with Taro(yu xiang rou juan )

Meat roll with Taro

Introduction:

"Da Xi Da's barbecue sauce has fine pear flesh in it, and it smells fragrant and fruity. And the collocation is better, that is, rice wine, onion, black pepper powder and so on, no need to add other ingredients, can be used directly. I make this dish by rolling taro strips with powder and marinated meat slices in daxida barbecue sauce, and baking them directly in the oven with glass. This method is more suitable for this kind of wet and sticky going back to the south, and it won't make the room full of fog. "

Production steps:

Step 1: get the materials ready.

Step 2: put the meat in the refrigerator, freeze it a little hard and slice it for later use.

Step 3: peel taro and cut into strips.

Step 4: add grape seed oil and daxida barbecue sauce to marinate meat slices for half an hour to one hour.

Step 5: put the taro on the meat slice and roll it into a meat roll.

Step 6: cover the glass box with taro slices under it and spread the rolled meat roll on top.

Step 7: bake at 220 ℃ for 40 minutes.

Step 8: eat hot.

Materials required:

Pork: 300g

Taro: 200g

Daxida barbecue sauce: 1 / 3 Pack

Grape seed oil: right amount

Note: This is my first experiment. After practice, I found that taro is difficult to bake. It's better to steam the taro in advance and roll it again to bake it easily.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Yu Xiang Rou Juan