[barbecued Pork with Scallion and Honey Sauce] ----- A Barbecued Pork with Honey Sauce that Can be Made without An Oven

Name: [barbecued Pork with Scallion and Honey Sauce] ----- A Barbecued Pork with Honey Sauce that Can be Made without An Oven
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Pork neck; 2 spoons Barbecued Pork Sauce; 3 slices Sliced ginger; Xiao Xu liqueur; 3 pcs Shallots; 2 small spoons Corn flour; 1 small spoon honey; Xiao Xu Peanut oil; Xiao Xu Soy sauce; 2 small spoons salt

by Fallen leaves flying all over the sky

4.8 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

Ever since I changed the oven, I have been reluctant to use it for barbecue, only for baking. Therefore, if I want to eat barbecued pork or roasted meat with honey sauce, I switch to cooking it in a wok or iron plate. In fact, it tastes better, I thought it would be hot enough, and it would save time. . "

[barbecued Pork with Scallion and Honey Sauce] ----- A Barbecued Pork with Honey Sauce that Can be Made without An Oven

1. Wash the pork neck and cut off the bit of meat at the knife edge. Then put all the spices in.

[barbecued Pork with Scallion and Honey Sauce] ----- A Barbecued Pork with Honey Sauce that Can be Made without An Oven recipe

2. Then use chopsticks or hands to make it evenly, cover the lid and put it in the refrigerator for 1 day and night.

3. Heat the pan with a little oil, and cut the meat down. Dip the oil in the pan for each row and place it elsewhere. Then open medium heat and fry, don't use high heat, because honey is easy to scorch.

4. It takes about 4 minutes to fry one side, and the medium heat is reduced to the minimum. Then turn it over and fry. You can also cover the lid and fry it over a slow fire.

5. After both sides are fried, switch back to the first one to fry for 1 minute and drizzle with light soy sauce.

6. Just use chopsticks to penetrate it. Clamp to a clean dish.

7. After cooling, cut into thin slices, drizzle with fried oil and sauce, and serve. Pork neck meat is most suitable for making barbecued pork. It is fat and lean, and tastes not greasy at all.