How is char siu made? Do you like to eat barbecued pork?

Wash and dry the pork belly, add the spices of various shades and marinate in a bowl. Then bake in the oven for 25 minutes, take it out halfway through and brush the sauce once, and bake for another 20 minutes. I really like to eat barbecued pork because it tastes just salty and sweet, and it's very delicious.

I like to eat barbecued pork, which is made by picking a piece of pork belly, marinating the meat, and then putting it in a pan and frying it.

I like to eat barbecued pork very much. Start by picking a piece of pork belly, marinate it with condiments, and fry it in a pan.

I like to eat, the process of making is relatively simple, first of all, the meat is washed and cut into strips, then prepare the seasoning, add sugar, soy sauce, salt and five-spice powder, and then put the meat in it and soak it for 20 minutes, then put it in the oven, bake for about 15 minutes, change the noodles, and then bake it for another 30 minutes, and then put it in the maltose to soak for a period of time.

I don't like it very much, it is made by peeling the pork leg meat, removing the bones, and putting it in a pot for grilling according to the proportion of some spices, and the taste is similar to barbecue.

I like to eat it very much, so I should prepare it first, then cut it into slices, and the most important thing is to put some dipping sauce on top of it, then put some oyster sauce, and finally make a simple marinade, and then put it in a pan for frying.

Cut the pork into large slices, then add cornstarch and sugar to spread evenly, marinate for about 15 minutes, then prepare a container to spread the char siu sauce on both sides of the pork, be sure to coat a little more, then cover with plastic wrap and put it in the refrigerator to marinate overnight, then remove the plastic wrap on the second day, and then put it on the oven tray and bake it for about 30 minutes before eating; I like to eat barbecued pork very much. Because the taste of the barbecued pork is particularly delicious, it is always up to you, and the taste is very delicious.

It is made with pork, and the pork slices must pay attention to the thickness, and then they are fired, and the ingredients can be added according to your taste, and I like to eat the barbecued pork very much, because it is very flavorful with rice.

Barbecued pork is a traditional dish in Cantonese cuisine, that is, Cantonese barbecued meat, and its color is red. The barbecued pork is particularly delicious. Peel the pork belly you bought, cut it into 2 pieces, wash it and put it in a bowl.

Then pour in the char siu sauce and add according to the amount of char siu sauce. Choose a good char siu sauce. Some barbecued pork sauces are salty, while others are dessert-based.

Then grasp the pork belly in the barbecued pork sauce to make it more flavorful. Well, seal it and put it in the refrigerator overnight. In this way, the barbecued pork is delicious.

Fry the pork belly on both sides. Once cooked, remove the slices.

Barbecued pork is a famous dish in Guangzhou, barbecued pork is very delicious, the taste is fresh and fragrant, and there is a kind of sweetness, in the process of making, you need to put in the barbecued pork sauce to marinate the meat.

1. Ingredients: 500 grams of plum blossom meat, 150 grams of barbecued pork sauce, 70 grams of hoisin sauce, 50 grams of Zhuhou sauce, 50 grams of peanut butter, 20 grams of five-spice powder, 10 grams of peach blossom wine, 40 grams of ginger, 60 grams of onion, 60 grams of sugar, 10 grams of light soy sauce, 10 grams of dark soy sauce, 15 grams of salt, a bag of rice wine, 50 grams of honey, 50 grams of maltose.

2. First of all, cut the barbecued pork into thin slices, about 1-2cm thick, remember to cut it evenly, so that it can be marinated and beautiful and beautiful!

3. After the pork is cut, put in the variety, pour the barbecued pork sauce, Zhuhou sauce and peanut butter first, stir, wait for evenness, and leave for 30 minutes.

4. Then pour in the light soy sauce for seasoning, stir further after the light soy sauce is put in, and then sprinkle in salt and five-spice powder. Continue to stir well and let it sit for 20 minutes to marinate for a while.

5. After the seasoning is basically done, you can add ginger and onion, and rice wine to remove the smell. It makes the barbecued pork more fragrant. In this way, the barbecued pork can be full of color and flavor.

6. Marinated barbecued pork, put aside for 1-2 hours, after the taste is even, you can put it in the oven for baking, remember that the fire can not be too fierce, generally roasted over medium heat, you can prepare a little maltose, mix a little honey after boiling, smear, turn over once in 20 minutes. The back is also coated with a mixture of maltose and honey.

7. After the roasting is ripe, take out the oven for the final step, brush the mixture of honey and maltose, and brush with the barbecued pork sauce, which adds more flavor.

Ingredients: 500 grams of tenderloin, 1 shallot, 1 piece of ginger.

Seasoning: 500 grams of cooking oil, 2 teaspoons of soy sauce, 3 teaspoons of cooking wine, 1 teaspoon of refined salt, 1 teaspoon of sugar.

Step 1: Wash and chop the green onion and ginger; Wash the meat and cut it into long strips, add soy sauce, salt, cooking wine, green onions, and ginger and marinate for 2 hours;

2. Drain the marinated meat, fry it in an oil pan until it is jujube red, and remove it;

3. Leave a little oil in the pot, then put in the fried meat, add the soup and half a bowl of water during marinating, burn it over low heat for about half an hour, add sugar, change to high heat, and when the juice is thick (about half a bowl of juice), put the meat into the plate, let it cool, cut it into thin slices and put it on the plate, and pour the remaining juice in the pot on the meat.

Precautions. Inserted into the belly of the pig to burn, with a dark fire, with heat radiation grilling and cooked; The pork was grilled over an open flame, and it was cooked directly over the fire, so that the whole lean loin looked dry, so the tenderloin was changed to semi-fat and lean meat, and the noodles were smeared with starch sugar.

It has decomposed fat and caramel during the grilling process to relieve the fire without drying out, and has a sweet aroma.

Pork tenderloin, ginger, green onions, honey, rice wine, barbecued pork sauce.

Steps: 1. Wash the pork tenderloin you bought, dry it and cut it into long strips, and cut off the white fascia on the surface with scissors;

Peel the ginger and cut it into slices, and cut the green onion into sections for later use.

2. Take a large sealed box, put the pork strips into the box, then put in the ginger slices and green onions, pour in the barbecued pork sauce and rice wine to grasp well, and it is best to soak the meat in the Zhuang Kee barbecued pork sauce.

3. Close the lid of the sealed box, put it in the refrigerator and refrigerate it for 1 day, take it out and open it halfway and flip the meat strips to make the flavor even, and remove the green onion segments and throw them away.

4. After marinating, take it out, spread a piece of tin foil in the baking sheet, then put the meat on the baking net, hang the grill on the baking tray for 15 minutes to make the sauce drip and brush with a layer of honey, and then change the baking tray with a clean tin foil.

5. Put the baking tray into the lower layer of the oven, put the grilling net of the meat in the middle layer, bake at 180 degrees for 20 minutes, take it out, brush with a layer of marinated meat sauce, and then brush with a layer of honey after it dries slightly.

6. Turn over the brushed meat and put it in the oven at 180 degrees to continue to bake for 20 minutes, then take out the honey and brush it twice repeatedly, preferably for about 10 minutes.

Precautions. 1. To make barbecued pork, you should choose leaner, no skin and too much fat plum strips to make, if you buy a large piece of rump meat, then cut down from the right 5 cm, and then cut up at the left 5 cm.

Cut it down in turn, so that the meat can become a long strip after being pulled apart, so that the meat can be flavored more quickly, draw a simple cutting diagram, if it is too big after opening, and then cut it into a suitable size from the middle.

2. Raw shallots should not be marinated for too long, otherwise the taste of stinky shallots will be formed, which will affect the aroma of the meat.

3. If you want to make the meat look more shiny and appetizing, the secret is to brush the honey several times repeatedly.

1. Wash and dry the pork belly, and use the handle of the knife to slightly loosen the meat noodles; Finely chop the garlic and set aside.

2. Add pork belly, rose wine, five-spice powder, barbecued pork sauce and an appropriate amount of salt; Mix the honey well, seal and marinate in the refrigerator for 12-24 hours.

3. Preheat the oven to 180 degrees, spread the marinated barbecued pork on the grill, and bake in the middle of the oven for 25 to 30 minutes. Halfway through baking, remove and brush with the marinade once.

4. Take out the barbecued pork that has been baked for the first time and let it cool slightly, and brush it with honey inside and out. Preheat the oven at 160 degrees and bake for 20 minutes;Remove the meat in the middle of the grill, turn it over the other side and brush it with gravy.

5. Take out the char siu from the second test and let it cool slightly, brush the gravy in the original box inside and out, preheat it in a 150-degree oven, and bake it at 150 degrees for 20 minutes.

6. Take it out and let it cool slightly, and slice it.