Rice Cooker Version of Barbecued Pork
1.
I like to use this Luhua soy sauce to make char siu, the sauce has a strong aroma and good color
2.
Highly aromatic liquor
3.
Buy plum head meat and ask the boss to help cut it (you said that you will help cut it when you make barbecued pork). Use flour to clean the pork.
4.
Marinate sauce: pat the garlic, peeled, sliced shallots, pepper, sugar, soy sauce, white wine, salt, stir well
5.
Use kitchen paper to absorb the moisture of the plum meat to make it more delicious. Put the meat in the sauce and turn it with chopsticks to soak the meat in the sauce.
6.
For better storage in the refrigerator, pour the marinated plum meat and sauce into a fresh-keeping bag and seal the bag, put it in the refrigerator for more than 12 hours. You can take it out halfway and turn it over to make the meat evenly marinated.
7.
This was marinated for one night, and when it was fully flavored, it smelled a strong sauce after opening.
8.
Put the marinated plum meat and sauce into the rice cooker
9.
Put the lid on and press the cooking button, and wait for the delicious moment
10.
When the time is up, the house is full of fragrance, open the lid and take it out to cool down
11.
The color is just right, the sauce is rich
12.
Finished product. Let it be cold, slice it and put it on a plate, start eating
Tips:
The pickling time is up to your personal preference, and you don’t need to add too many other seasonings. Let it cool before slicing.
