BBQ
Overview
Winter is officially here, and it’s finally the time to feast on barbecue. We like barbecue very much, especially making barbecue at home. This barbecue is a handicraft that you can mix and match according to your own hobbies. It is not an exaggeration to use all kinds of ingredients and seasonings imaginable for barbecue. I like pork belly very much because pork belly can be used in many cooking dishes and gives people a rich and moist texture and taste. Today I used pork belly to make barbecue. In order not to make it too greasy, I chose a small piece of plum blossom meat to neutralize the oiliness of the pork belly. There are many recipes for making barbecue. I don’t want to be the same, so I made this barbecue according to the texture and taste I like. The seasonings used are very mixed, and it feels like they are mixed together, but the roasted taste is very reasonable. Have a glass of wine in front of the mellow and oily barbecue. Well, winter, a wonderful season.
Tags
Ingredients
Steps
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Pork belly and plum blossoms are suitable for barbecue. Use a knife to cut the surface of the meat in a straight line to make it easier to taste.
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Put the meat into a clean container, dig out a piece of fermented bean curd and pour some bean curd juice to add color to the meat.
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Pour in a few tablespoons of tahini.
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Pour in sugar.
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Add refined salt, the amount of refined salt should be less.
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Add dark soy sauce.
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Pour in strong white wine.
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Add star anise, cinnamon, bay leaves, ginger, and onion pieces.
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Grasp the meat evenly.
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Marinate for one day.
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Place the marinated meat on the grill and sprinkle with black peppercorns.
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Put in the oven at 200℃ and bake for 30 minutes.
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Take out the barbecue, smear it with honey, and continue to bake for 10 minutes.
