pork belly and mushroom roll

Slice pork belly or other meat thinly. It will be more convenient to buy sliced meat. Marinate the meat in Daxiao Barbecue Sauce for at least an hour, and the meat slices must be smeared with sauce on each side. Cover it one day in advance and put it in the refrigerator will taste better. If there is no barbecue sauce, I will have a small recipe for preparing barbecue sauce at the bottom for everyone ^~^Wash the mushroom mushroom and cut the roots underneath, cut the green and red peppers into thin threads, remove the heads and skins of fresh shrimps (the black one on the back will taste bad if you don't remove it). It doesn't matter if the shrimp doesn't have it.

The photo was not taken because the process was too busy. I will try to be more detailed. After the meat is marinated, put some water in the pan, bring to a boil, put the mushroom in and blanch for one minute, remove it, and use it with cold water for later use. Brush the baking sheet with oil, coat it with oil or tin foil, and then coat it with oil. Make a clean plate. Open and smooth the marinated pork belly, take a pinch of mushroom mushrooms and place it on two-thirds of the meat slices, and place a red and green pepper on the mushroom mushrooms. Start rolling up the meat slices with little left, roll them up tightly. After rolling, insert them with a toothpick and place them in a greased baking sheet next to them.

Roll them one by one, place them on a baking sheet and arrange them evenly, leaving some space between each. Sprinkle with paprika powder, place in the oven, and coat at 180 degrees for 20 minutes. This time is uncertain, depending on the amount of meat you prepare and the degree of scorched meat you love. After baking for ten minutes, take out the baking sheet, sprinkle with cumin powder and salt and pepper on both sides, turn and then bake. Roast until the oil of the pork belly has come out, and it is best if the meat is charred and yellow. Use chopsticks to take out the meat roll and place it on a plate. Pour the oil soup from the freshly baked baking sheet into the wok, add the shrimp and stir fry until it becomes red, add a little water, light soy sauce, a little sugar, pepper, add starch to thicken, and add the soup until it becomes thick. It is delicious on the meat roll, sprinkled with chives or coriander.