Chinese Food
Barbecued pork
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In conclusion, the taste and taste of a piece of barbecued pork depends on four factors: the length of curing time, the size of the meat, the amount of marinade and the choice of meat.
Cooking ingredients
Cooking Steps
Step1:Wash pork loin and dry with kitchen pape
Step2:Remove the white fascia on the outside of the inner ridge of the pig with the knife, and cut the inner ridge into 2 segment
Step3:Use toothpick to make small holes on the surface of the inner ridge. It's easy to marinate and tast
Step4:Take 5 tablespoons of Li Jinji barbecue sauce and spread it evenly on the surface of sirloin. Marinate for 12 hour
Step5:After marinating, put it on the baking tray and apply a thin layer of honey water. Bake at 200 ℃ for 30 minutes
Step6:Half way through baking. Turning ove
Step7:To be cooled. Slic
Cooking tips:* sirloin is pure lean meat. It's tender. It's not firewood after roasting. It's delicious. If you like fat and thin meat, you can choose plum meat or pork neck * the best time to marinate is more than 24 hours. Don't worry about eating it. You can marinate it for 23 days. It's more tasty (I'm in a hurry when I do it. I only marinate it for 12 hours. The inside of the tenderloin is not tasty enough. The taste is a little bit worse). * when marinating, you should try to cut the tenderloin into small pieces. The fist size is good (I didn't do my homework carefully. Cut it into two sections directly This is also one of the reasons why the meat is not tasty enough inside.) * if you don't like the taste too sweet, you can omit the step of applying honey water * the barbecue meat you eat in the restaurant is q-shaped and juicy. What I do is a little bit poor. Next time, more marinade. Let the whole meat surface be wrapped with a thick layer of barbecue sauce. The taste will definitely improve. There are skills in making delicious dishes.
