Barbecued Pork without Oven
1.
Take a plate one night in advance, spread evenly on the front and back of the plum pork with barbecued pork sauce (2 tablespoons), sprinkle in the onion/ginger/garlic, pour in the cooking wine, add honey, mix well with a spoon, cover and marinate for 2 hours.
Pick out all the condiments of onion, ginger, garlic, seal in plastic wrap, put in the refrigerator, and refrigerate overnight.
There is no limit to the size of plum meat, as long as it is 1cm thick, if you buy it, if it is thicker than 1cm, use a loose meat hammer to thin it down to 1cm.
2.
Take out the marinated pork from the refrigerator the next day. Pan, heat the pan on high heat, turn to medium heat, and fry the pork on both sides in a flat pan.
About one to two minutes on each side, turn it over frequently, because the maltose ingredient can burn easily. (If you use a non-stick pan, you don’t need to put oil, the pork will produce oil by itself)
3.
You don't need to fry until cooked, just change the color on both sides, as shown in the figure, just as the inner layer is still raw. Don't fry it for a long time, it will get old.
4.
Add water, the amount of water is not like pork. Add 1 tablespoon of barbecued pork sauce, scrape the little bit of barbecued pork sauce left on the bacon plate and put it in the pot, add cooking wine, dark soy sauce, and rock sugar and stir well.
5.
Bring the soup to a boil on high heat and turn to medium heat immediately.
Cover, medium heat for 20 minutes.
If you need to add water halfway, add a little bit of warm water instead of cold water.
6.
After cooking, turn off the heat and open the lid. It should look like the picture, and the soup has been very thick. Roll the meat in the soup and it will be covered with the soup~ You can take it out and eat it with rice.
7.
There will definitely be soup left in the pot, don't waste it, take a small bowl, use a silicone spatula to scrape all the soup out of the pot and put it in the bowl, as shown in the figure, it is thick. You can eat this sauce with rice, or you can leave the filling for the char siu crisp.
