How to make the meat of the pork skewer a little more tender

The first step is to choose mutton, the mutton is the best from Xinjiang, the mutton in Inner Mongolia is too fat, and the mutton in the south is a little fishy.

The second step is to wash the mutton and cut it into small pieces, remember to add some mutton fat (that is, fat) when buying meat, and wash and cut the fat well. The second is to prepare seasonings: cumin powder, refined salt, and chili powder - these three seasonings are used for authentic Xinjiang barbecue.

The third step is the oven and skewers, the barbecue skewers can be made of flat thin iron strips, generally made of thin steel bars, or made of bicycle spokes, and it is basically not feasible to use bamboo skewers or wooden skewers; The oven can be rolled with white iron sheets, mainly with a U-shaped groove, the depth is about 20 cm, and the width is determined according to the length of the skewer you make, which is generally 3 5 of the length of the skewer.

Then start to wear the meat, pinch the meat pieces and wear them on the skewers, two to three pieces of meat on each skewer, at least wear a piece of fat, otherwise the roasted meat is hard and not delicious, if you like the roasted meat to be tender, you can prepare a few onions and cut them in water for a period of time, wait for the water to have some onion flavor, soak the roasted meat in the onion water for a few minutes, it has a miraculous effect.

Finally, prepare fuel, which can be anthracite or charcoal, remember not to use ordinary fuel coal, anthracite is difficult to ignite, to prepare some chopping wood to ignite the fire, it is easier to ignite anthracite with diesel or gasoline. The surface of anthracite should be burned white, and there is no open flame to be used.

After the above preparations are complete, start to barbecue, about 10 skewers of meat at a time, sprinkle salt, cumin, and chili powder in turn, and bake them on both sides, sprinkle them with condiments, and master the specific taste by themselves, and bake until the meat is golden and fragrant.

You can use a knife to loosen it first, and then marinate it

Ingredients: pork belly.

Excipients: pork rib sauce, spicy sauce, thirteen spices, cooking wine, flavored soy sauce.

Steps:Cut the whole pork belly into long strips, divide it into small pieces, and put it in a container.

Take a container and pour in all the pork rib sauce, spicy sauce, thirteen spices, cooking wine, and soy sauce and stir well.

Pour the marinated soy sauce into a pork belly container, stir well, and marinate for about half an hour.

Skewer the meat pieces into skewers with an iron skewer, about 4 pieces per skewer, and prepare for grilling.

Pork skewers are some barbecue skewers made by cutting pork into chunks and marinating, which can be made directly in the oven or in some barbecue ovens, and the taste is also very good. But in fact, when we eat pork skewers, we will be amazed that its meat is relatively tender, so how can pork skewers be marinated so tender? First prepare the pork, then cut it directly into pieces and put it in a bowl, then add some cornstarch and light soy sauce, a small amount of oil and a small amount of sesame oil, so that the marinated taste is very good.

Because cornstarch can make the whole meat more tender. Steps to make self-marinating pork skewers.

Onion and ginger minced and set aside.

Step 2Put the pork pieces in a basin, add the chopped onion, ginger + 2 eggs + 3 tablespoons of oyster sauce + 2 tablespoons of chicken essence + appropriate amount of flavor + appropriate amount of sugar to the basin and stir well, marinate for 3 hours.

Step 3: Just skewer the marinated pork and grill it, it's delicious and delicious.

The pickling method for pork skewers to be more tender and delicious is as follows:

Tools Ingredients: meat, ginger, green onions, salt, dark soy sauce, light soy sauce, starch, oyster sauce, pepper, white chiwa sugar, bamboo skewers.

1. Cut a piece of lean pork into thin slices, put the cut meat slices into clean water to wash off the blood, squeeze out the water and put it in a basin.

2. Add salt, pepper and dark soy sauce to the meat slices, add a small amount of green onion and ginger water many times, and continue to add green onion and ginger water after the meat slices and seasonings are sticky, so that the meat slices can absorb the seasoning and water.

3. Add green onion and ginger water, then add the skin to block the starch, the starch can lock the moisture, grasp it again and marinate for 10 minutes.

4. Prepare some green onions and cut them into hob pieces.

5. Skewer the meat slices into pork skewers.

Pork skewers with appropriate starch and eggs are added to the marinated meat, which is more tender and tasty.

<>1. Raw materials: pork, onion, green onion, ginger, light soy sauce, soy sauce, salt, pepper, chicken juice, cumin, barbecue material, five-spice powder, monosodium glutamate.

2. Ingredients: pork slices (choose pork front leg meat), onion shreds, green onion segments, ginger grains.

3. Put the onion, green onion and ginger coarse grains into the meat slices.

4. Add light soy sauce. 1/2 scoop dark soy sauce. 1/2 teaspoon oyster sauce. Chicken juice to taste. Add salt. Add ground black pepper. Grasp well.

5. Add a spoonful of cooking oil and mix well and marinate for two hours. Wear it with a bamboo skewer.

6. Put cumin granules, barbecue ingredients, monosodium glutamate and chili powder in a bowl.

7. Pour hot oil on top. Mix well.

8. Place in the oven. Brush the adjusted barbecue juice, heat it at 180 degrees for 25 minutes, and brush the barbecue juice again on both sides halfway.