Secret Braised Char Siew
1.
Wash the sandwich meat and cut it into fist-sized pieces;
2.
Put it in a pot of boiling water and cook for two minutes to reach the state of being cooked and grown inside;
3.
After removing it, wash it, put it in a deeper container, and add soft white sugar;
4.
Drop in white wine, the better the white wine, the better the effect of removing fishy;
5.
Grasp it well, cover with plastic wrap and marinate for about three hours;
6.
After three hours, add salt, dark soy sauce, and light soy sauce to marinate overnight, in which it is turned several times;
7.
Put the marinated meat in a frying pan and fry on high heat until golden on both sides;
8.
Pour in the remaining marinade, and enough boiling water (it is better to submerge the meat), add red yeast rice powder and old rock sugar;
9.
After the big fire is boiled, turn to a low fire, often turning during the period. Taste the taste of salt when harvesting the juice, because the meat is larger, so the salt and sweetness of the marinade should be more intense. When the juice is harvested at the end, leave more marinade. You can bring some marinade when sliced and serve, and the taste will be better.
Tips:
1. The meat must be filled with sandwich meat. This part of meat is mainly lean, with a slight fat layer in the middle, which makes the finished product slightly oily and has a better taste;
2. When frying, use a high fire to seal the gravy inside, so that the taste will not be too dry and hard, and it will be very soft and tender;
3. If there is no char siu sauce and the taste is worse, you can increase the amount of rock sugar.
