Barbecued Pork Stuffing

Overview

Each family has its own way of making barbecued pork buns, and you can make them delicious by adding various seasonings to your liking. I also read a lot of practices shared by others, and combined them with my own actual practice. The effect was great, and my two children loved it very much. As for me, I'm just afraid of eating too much... I don't like the taste of onions after being stored for a long time, especially since some of them will change color, so I didn't add onions. I bought the barbecued pork sauce from Lee Kum Kee and used it up after making it twice. The amount of meat each time was about one pound or two more. I put the honey in the first time but forgot the second time...so it doesn't really matter.

Tags

• pasta
• honey
• lee kum kee barbecued pork sauce
• light soy sauce
• oil
• old soy sauce
• onions
• pork
• rock sugar
• starch
• fermented bean curd
• ginger

Ingredients

Steps

1. 1 Cut the pork into small pieces. It tastes better if it is fat or lean, but not too much fat.

   

2. 2 Prepare the onions and ginger, and tie the onions into knots because they will be cooked and discarded later.

   

3. 3 Heat oil in a pan and turn off the heat.

   

4. 4 Pour in the meat and stir-fry.

   

5. 5 Turn on low heat again and stir-fry the meat cubes. Turn off the heat before to prevent the meat from sticking to the heat when it is put into the pot.

   

6. 6 Pour in the barbecued pork sauce, light soy sauce, and dark soy sauce and stir-fry.

   

7. 7 Add fermented bean curd, rock sugar and honey. I also added some juice to the fermented bean curd, so I only added one piece. The Guilin fermented bean curd I used is just what I like to eat.

   

8. 8 Stir in the fermented bean curd and rock sugar until well combined.

   

9. 9 Add water, add green onions and ginger, bring to a boil and then simmer over low heat.

   

10. 10 Prepare some starch water when burning.

    

11. 11 When the meat is cooked to a suitable degree of tenderness, add starch water and stir-fry over medium heat until it reaches the appropriate consistency. (When the onions are cooked, pop them out and throw them away. You can throw away the ginger later, because no matter how long the ginger is cooked, it will still be ginger, and the onions will be too rotten to be picked out.)

    

12. 12 If you like it juicier, don't make it so dry. If you like it drier, make it drier.

    

13. 13 I have a lot of juice. My family likes tender meat, so I stewed it for about twenty minutes.