Burning no one, no one loves it? Barbecued pork is the most popular dish of roast meat in Cantonese cuisine. In Zhou Xingchi's movie "The God of Food", the classic line of Jia Yanjie's "the succulent gravy locks the fiber inside, it is like a river gathering, and the inside of the meat is broken by internal force, the entrance It’s so loose... It’s too stunned, it’s too ecstasy, it’s so good! It’s a good meal, when I’m going to eat it, I’m going to count it?” The beauty of a bowl of barbecued pork is described to the extreme, in fact, The taste of barbecued pork is indeed a nightmare and lingering taste in many old people. Even the northerners who don't eat sweet meat dishes will be deeply touched by the sweet, soy, wine, meat and coke. It doesn't matter if you don't have an oven. As long as you master the tips of the marinade and the frying process, the pan can also burn a rosy, sweet and salty honey sauce. Contrast between the pan version and the oven version: in fact, all are delicious and delicious! ! ! The oven version can bake more oil, with smoke and charcoal, and tastes slightly better, but the pan version is simple and easy to save, no need to clean the oven, lazy favorite.
Garlic and ginger at the end of the meal, add soaked water that can be used for about 10 minutes. The ratio of garlic to ginger is about 4:1, and ginger is less.
The plum head meat is cut into strips and has a thickness of about 1 cm. Pan fried meat is not too thick, the oven can be a little thicker.
Add 3 tablespoons of pork sauce.
1 scoop of oyster sauce.
1 scoop of soy sauce and a little soy sauce.
Filter the soaked ginger and garlic juice into a large pot and do not slag. This juice is very important. When the ginger and garlic slag is removed from frying or roasting, it is cleaner and beautiful, and the taste is good.
Grab the hand by hand, cover the plastic wrap and freeze it in the refrigerator for more than 8 hours, preferably about 24 hours or more. I usually fry the next day and then fry or roast.
The flat bottom non-stick pan is preheated until the hand is placed on the top to feel the hot air. Instead of draining the oil, the marinated meat pieces are directly placed. The plum head meat is snow-like, with its own oil and fat. When it is fried, it will produce oil. Of course, it is more worry-free with a non-stick pan.
When frying until one side is slightly yellow, turn over and fry until it is slightly yellow.
Add the marinade.
The heated water has not been in the majority of the meat. At this time, there is no need to add salt or soy, because the meat has been completely marinated.
Cover the medium and small fire for about 30 minutes and turn it over in the middle. If the meat is not thick, it will be cooked in 15 minutes. The short-lived meat tastes a bit brittle, and the meat is soft for a long time. Adjust the time according to your favorite taste, pot and firepower.
Finally, the juice becomes less sticky.
Add a spoonful of honey, dilute the honey on both sides of the meat and fry until the honey-flavored aroma is floating.
Taking out the slices and pairing them with a bowl of white rice is really ecstasy.