Is your pork neck meat in the oven? I have done less material, produced fast, and tasted good. It is the "invention (now)" of the brain. The source is a bottle of Chaoshan bean paste that was added a few days ago. After returning home, I am going to make the bean curd pork neck meat (the Cantonese man’s cockroach is the meaning of sautéing the scent and putting some water cover on it for a while), but The mouse does not leave overnight food. It is also based on years of "research and development" experience, I believe it will be delicious - I did not expect it to be delicious ~ j
Today's pork neck is thicker and relatively cut.
Oblique knife cut to maximize the surface. Can be relatively thin, because it is Chinese cooking, to ensure that you are familiar (the veteran drifts, the novice still have to explain)
After cutting it, salt it with a little salt for ten minutes (not too much, soy sauce)
Prepare garlic when marinated.
Hot pot, oil, garlic, stir fry. Lower the pork neck, stir fry, and adjust the fire to a small amount. Mainly afraid of paste. You can turn the bottom down during the process and cover the lid for a short while to ensure that the meat is cooked. At this time, the meat in the pot is basically cooked, and some oil is also produced. Then, if you are lazy, you can push the meat to the side, and then the bean paste. (If you work tirelessly, you can raise the pork neck, and leave the oil in the pot and then pour the bean paste. ), after scenting the bean paste, mix it with the pork neck and it will be OK. The reason why I put the bean paste afterwards is that the color will be lighter. If you want to have a strong taste, you can put the bean paste first, and the finished product will be slightly soy sauce. It is known that the neck of the pig has become stiff and it is cooked.
Be patient with this, don't have too much weight, and let them tiling in the pan as much as possible. This will ensure quality and quantity.