Pan-fried barbecued pork
Overview
July 5, Chongqing. There are light clouds floating in the sky. Standing on the balcony and looking out, the white sun shines on the earth. Although it was only 9 a.m., cars, buildings and even flowers and trees were reflecting the hot air waves. ——The famous hot pot Chongqing, after being jokingly known as a summer resort for a while, finally turned on the hot summer mode. weekend. Post the barbecued pork I made last week as a recipe. I didn't add any oil to the barbecued pork before, and I used a microwave oven, so the finished product tasted a little dry. This time I used a pan and added a little oil to fry it, and the barbecued pork tasted more tender. I also added some chicken essence to test the taste. Not bad. O(∩_∩)O does not use tenderloin, but lean meat from pig hind legs.
Tags
Ingredients
Steps
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Cut the lean meat into thin slices about one centimeter thick, mix an appropriate amount of barbecued pork sauce, cooking wine and chicken essence, massage and knead it to make it delicious.
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Put it in a plastic bag and put it in the refrigerator for more than 12 hours to absorb the flavor.
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Pour a little oil into the pan. When the oil is hot, add the marinated meat slices and fry over medium-low heat until one side changes color. During this period, you need to cover the meat slices to make it easier to fry.
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Flip over, still covered, and fry over medium-low heat until the other side changes color.
