1. Sauce
2. 2 tablespoons of barbecued pork sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar
3. Pepper, a pinch of five-spice powder
4. One piece of southern milk, two pieces of ginger, and two pieces of garlic.
5. Put the protagonist and mix well with the sauce
6. Cover with plastic wrap and put it in the refrigerator to marinate for more than an hour
7. Soak the bay leaves and star anise in water
8. Press the cooking button to preheat the water in the rice cooker and take it out of the refrigerator at this time.
9. When fully preheated, it will automatically jump to the time of keeping warm, and put the oil, pick out the garlic and ginger from the barbecued pork, cover the pot and press the cooking button to explode the spice head
10. Jump the heat preservation button to put the barbecued pork in, press the cooking button to fry
11. Keep it warm again, turn over and fry the other side
12. Pour the remaining sauce and some water into the pot
13. Add the spices and cook for about 15 minutes
14. Wait for the jump to keep warm and clip it out to let cool
Tips:It’s best to keep the marinated char siu in the refrigerator overnight. It will be more delicious. You can also add some cornstarch when marinating with honey at the end, so that the meat will be tender. I just ran out today, so I didn’t bother to buy it, so I didn’t put it. . .
