Make a super delicious barbecue in just 4 steps! Cut the meat, juice, pickled, grilled ~ um, may be the best barbecue ???? (first-level warning, the following 啰嗦) ★ Say what I saw in the pictures of everyone feedback...***** 1. If the meat is fried with a lot of dark black spots, it is usually too hot (or the pot is too thin). The principle of mastering the heat is: hearing the meat sizzling, but not splashing oil. (If the fire is too urgent, there will be an unfamiliar situation in the outside of the coke black; on the contrary, if the fire is too small, the meat will be fried and tasted.) *****2. Regarding the hot sauce, I used the Korean version of the household card. Spicy sauce, the kind of red box. If you use 剁 pepper / pickled pepper / Laoganma / garlic hot sauce, then the taste is certainly not right ~ don't blame Fang Zi 喔 ~
Wash the pork belly, dry it, and slice it. (About 1-1.5 cm thick. After a little thick baking, the outer coke will not dry the wood~)
Mix all the above juices and mix thoroughly. (Tomato sauce can be adjusted according to the degree of spicy taste, replace some Korean hot sauce, can not put, put up to 1⁄2 scoop, put too much into a tomato flavored barbecue...)
Marinate the meat with a seasoning seasoning for 10-20 minutes. Don't take too long~
One piece is sandwiched into a flat bottom non-stick pan, no oil, medium and small fire ~ (if it is a common iron pan without coating, you need to put a little oil, first small fire, the meat begins to oil and then change to small fire)
Turn over~ Both sides are fried and slightly burnt.
Catch the lettuce and eat it hot~~~