Raw material processing editor
Remove the fat from the pig's neck (the fat should not exceed 0.5CM) and the lean meat should not exceed 3CM. Rinse and blot with a bamboo stick.
Take a proper amount of syrup, add a little garlic seeds and marinate a little sesame oil for more than 6 hours.
Ingredients: 750g pork tenderloin.
Seasoning: long-grain rice flour (dry and fine) 20g, Chinese liquor 20g, lard 15g (refined), fish sauce 25g, garlic (white skin) 10g, sugar 5g, salt 4g and monosodium glutamate 3g.
Feature editor
External plum is delicate
Practice editing
1. Dice and marinate: Wash the pork, cut into small pieces, sprinkle with refined salt, sugar, minced garlic and white wine, mix well and marinate for a while.
2. Making round cakes and skewers: mashed with Chu Jiu, mixed with rice flour, lard and fish sauce, made into a circular section with a diameter of about 1.5cm and a length of about 12cm, and strung with stainless steel for later use.
3. When the charcoal is smokeless, put the pork skewers on it and slowly roast them until they are cooked, and then turn them over with the roasting. Don't burn too much charcoal to avoid burning.
4. dish: when cooked, take out the skewers, slice the pork and put it on a plate.
Fruit charcoal, iron net, fresh pig hind leg lean meat, honey, eggs, fish sauce, peppers, black pepper powder, spiced powder and cooked white sesame seeds;
working methods
1, take 500g fattening lean meat from fresh pig hind legs and cut into thin slices.
2. Add a spoonful of fish sauce, half a spoonful of honey, an egg white and a little pepper to the thin slices and stir for half an hour.
3. Light the fruit charcoal, put the marinated meat slices on the iron net and bake them with a small fire. Sprinkle with white sesame seeds and continue baking after half-cooked.
4. After the meat slices are slightly crisp, they can be fished out.
5. After cooling, slice and serve.
Feature editing of roast breast meat
The surface of roast pork breast is slightly black and the color is transparent.
Different from other oven-baked bacon, bacon not only has the flavor of traditional bacon and pickled ingredients, but also has the smoky flavor of fruit charcoal. However, smoked products contain trace amounts of nitrite and should not be eaten too much.