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Japanese style barbecue

Japanese style barbecue

Introduction

“I do this in Japanese style, but the brine is Chinese style.People who have eaten Japanese Ramen must have eaten two thin pieces of meat rolls in ramen, fat but not greasy. The taste of instant entrance makes people want to eat more. But Japanese cuisine is very delicate. It feels a little insufficient to eat. They can make it at home and eat enough.

Materials

Main material

Material Quantity
Streaky pork 1 pieces

accessories

Material Quantity
Hangong Brine Bag 1 packets
Star anise 2 grains
Chinese cinnamon 1 small pieces
Fragrant leaf 3-4 tablets
salt 2 teaspoons
sugar 2 teaspoons
Soy sauce Half bowl
Old soy sauce 1/4 bowl
Cooking wine 2 tablespoons
ginger 1 small pieces
Garlic 5 flap N

Characteristics

Property
Flavor Salty fragrance
Technology halogen
time consuming several days
difficulty ordinary

Steps

step 1:

A piece of pork, the best choice is thin meat.

step 1

step 2:

When you roll it up, you must tighten it up and tie it up with a rope.

step 2

step 3:

Put hot pot to boil, bleeding water.

step 3

step 4:

Rinse off the foam.

step 4

step 5:

Put in the voltage cooker, water without pork, brine, cover, press the meat key, and let it soak in the pot for one night.

step 5

step 6:

Remove it, wrap it in a plastic film and refrigerate it for more than 12 hours.

step 6

step 7:

After refrigeration, untie the rope and slice it.

step 7

step 8:

It’s very compact.

step 8

step 9:

Boil 2 bowls of brine until slightly thick.

step 9

step 10:

Pour the brine, or put it back in the brine to soak.This one needs to be hot. It’s more delicious to fry it in a pan before eating.

step 10

Tips

Works by Elmonte from Food World

Info