Pan to Make Char Siu
1.
In a large bowl, add the pork, add the marinating seasoning, if it is too dry, add 1 tbsp of water, and rub it with your hands;
2.
Use ice plugs or sharp knives to cut the meat to make it easier to taste, and massage each piece of meat several times;
3.
Put it in the container and cover it overnight;
4.
Open the pan, put an appropriate amount of bottom oil, put the meat in the pan, and fry slowly over medium heat;
5.
While frying, prepare the sauce for frying meat bowl, use a small bowl, add frying seasonings, and stir evenly;
6.
Use a barbecue brush to brush the bowl of juice into the surface of the meat and then turn it over and fry, change to medium high heat;
7.
Brush another layer of sauce on the meat noodles. Repeatedly fry on both sides of the meat. If it is too dry, brush the sauce again, and fry until the meat is cooked through and the surface is burnt. After the pan is cooked, let it cool and slice. Put the meat bowl juice in a pot to boil, then pour it on top of the sliced barbecued pork, ready to serve.
Tips:
1. It is best to use rose wine to make char siu. If I can't find it, I will switch to brandy. It can be used in other wines, such as Xifeng, Daqi, etc.;
2. Soda ash can be eliminated if you don't like it. If our leader's mouth is not good, he added a little bit to soften the flesh;
3. The variety and brand of barbecue sauce are not distinguishable;
4. Pork must be cooked thoroughly. You can't talk about it, let alone eat raw pork. It's best to use a cutting board that specializes in cutting cooked meat.
