Name: Rice Cooker Barbecued Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Plum meat; 2 tbsp Barbecued Pork Sauce; 1 tablespoon Sugar; a little Five spice powder; a little pepper; 1 tbsp Cooking Wine; 3 slices Bay leaf; 2 pcs star anise; 2 capsules garlic; 2 tablets ginger; 1 tbsp Oyster sauce; 1 tbsp Soy sauce; 1 piece South milk; 1 tablespoon salt

Rice Cooker Barbecued Pork

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. . .