Roasted Pine Board Meat

by Yixiyue

4.6 (1)

Favorite

7

Difficulty

Easy

Time

20m

Serving

2

The pine board meat is taken from both sides of the pig's neck. Because of its scarcity and preciousness, it is called the "golden six liang". This part of the meat is evenly distributed like snowflakes, the meat is fresh and tender, and it enters the throat smoothly and has a moderate taste. Roasted into caramel color, with homemade dipping sauce, use a pack of crisp lettuce, one bite down, the taste is very delicious 😋. "

Ingredients

Roasted Pine Board Meat

1. Green and red peppers, ginger, garlic cloves, coriander.

2. Mince ginger and garlic, cilantro, green and red pepper into small pieces.

3. Appropriate light soy sauce, purified water (or cold boiled), salt, sesame sauce.

4. Make a dip.

5. Bought pine board meat.

6. Brush the electric bakeware with a thin layer of oil. (It's OK if you don't brush oil)

7. Loose meat on the grill pan.

8. Fry to a nice caramel color.

9. The other side is also toasted to caramel color.

10. Use chopsticks to hold the dipping sauce.

11. Dip and burn the dipping sauce.

12. Finished product.

13. Finished product.

Tips:
The degree of cookedness of the meat is controlled by yourself. My family likes to roast the pine board meat into a caramel color on both sides. This one doesn't like tenderness.

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