Chinese Food
Chinese New Year vegetables
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This time, I used plum blossom meat. The so-called plum blossom meat actually refers to the part of the pig's upper scapula under the neck when killing pigs. Because pigs often move to this area, the lean meat ratio is relatively high. Plus the transverse section of this meat, the most delicate part of the fresh and fresh meat and white silk grease. It's said that the meat of each pig is only five or six Jin. It's about 20 cm long. The lean meat of the cross section accounts for 90%. There are several thin fat filaments crisscross. So it's very tender and fragrant when eating. It's not greasy at all. Its meat is delicious and delicious. It can't be cooked for a long time.
Cooking ingredients
Cooking Steps
Step1:Cut the plum meat into 2cm × 2cm long strip
Step2:Mix all ingredients except plum meat evenly
Step3:The main character of the sauce this time is the barbecue sauce
Step4:Mix the mixed sauce with the cut plum blossom meat, cover with the fresh-keeping film and put it in the refrigerator for more than 24 hours
Step5:Preheat the oven to 200 ° C. spread the cured plum blossom meat on the baking plate and bake it in the middle layer of the oven for 25 minutes. Remove it and turn it over. Brush a layer of previously pickled sauce. Then bake it in the middle layer of the oven for another 25 minutes. Take it out.
Cooking tips:In order to avoid scorching, it is recommended to place the plum blossom meat in the direction close to the edge of the baking tray and the thick place near the center of the baking tray. There are skills in making delicious dishes.
