Recipe: Japanese barbecue

Home Cooking Recipe: Japanese barbecue

Ingredients:

Steps:

  1. Home Cooking Recipe: The pork belly is washed with water, brushed with a little salt, simmered with a little ginger, a layer of oil in the baking pan, and the pork belly is fried in a baking pan.

    The pork belly is washed with water, brushed with a little salt, simmered with a little ginger, a layer of oil in the baking pan, and the pork belly is fried in a baking pan.

  2. Home Cooking Recipe: The fire fry the pork belly to the golden color. At this time, the pork belly will release a lot of oil. This process is very important, so that the final product is not greasy.

    The fire fry the pork belly to the golden color. At this time, the pork belly will release a lot of oil. This process is very important, so that the final product is not greasy.

  3. Home Cooking Recipe: Put the soy sauce, water, sake, onion and ginger slices in a thick-bottomed pan, boil them with the fried pork belly, then slowly simmer until the sauce is enough to cover the bottom of the pan, which takes about an hour. .

    Put the soy sauce, water, sake, onion and ginger slices in a thick-bottomed pan, boil them with the fried pork belly, then slowly simmer until the sauce is enough to cover the bottom of the pan, which takes about an hour. .

  4. Home Cooking Recipe: The oven is warmed up to 250 degrees for 20 minutes, and the stewed pork is placed in the oven, which indicates that it is crispy and takes about 10-15 minutes. If you have a burn at home, the effect will be better.

    The oven is warmed up to 250 degrees for 20 minutes, and the stewed pork is placed in the oven, which indicates that it is crispy and takes about 10-15 minutes. If you have a burn at home, the effect will be better.

  5. Take out the cool slices, and the rice or ramen is superb. (The final product is forgotten to take pictures, wait until you are in a hurry, then the children will be wiped out).

Tips:

If conditions permit, it is strongly recommended to have a cast iron baking pan at home. Even heat and heat transfer the meat to lock the gravy. The non-stick pan is completely incomparable. Another thick-bottomed casserole is also a key to making the stew more tender, because stainless steel pots are more able to store air, steam is relatively less easy to vent, and an internal circulation effect is achieved, so the water used can be less, taste It is more intense.


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