Lees and pepper barbecue
By VicentaLakin
Recipe Recommendations
- pork belly 400g
- rice wine half a bottle
- ginger 3 tablets
- salt 2g
- fennel 1
- dried rosemary 2g
- cinnamon a
- clove 5 stars five
- geranyl 2 tablets
- pepper 3g
- cumin 3g
- honey a small bowl
- fresh soy sauce 3g
- salty and fresh
- roast
- several hours
- ordinary
Steps for Lees and pepper barbecue
1
Wash the pork belly for later use.
2
The spices used in the distiller's grains are fully prepared.
3
Take an enamel pan and add spices and ginger slices.
4
Pour in rice wine until the water covers the meat. Put on the stove and cook until it boils. Remove from the heat. Transfer to the slow cooker and simmer slowly for 1 hour. Then turn off the heat and use the remaining heat to continue simmer for 2 to 3 hours. (I simmer it directly at night and woke up the next morning like an oven. The aroma fills the room when simmering. It's really not easy for foodies to resist this temptation.)
5
Take advantage of the simmering process to prepare salt and pepper seasoning. Salt 10g
6
Stir fry in the pan until the water evaporates and the color turns to a very light yellow.
7
Stir fry the pepper in oil until fragrant, drain the oil, mix with salt and cook, crush into powder, mix with cumin powder and chopped rosemary.
8
I took out the meat and simmered it all night. The soup is very strong and the aroma fills the room.
9
Mix honey and soy sauce well.
10
Take out the meat and cool it so that the water drips off. Brush the surface with honey soy sauce, and then roll in salt and pepper powder.
11
Allow it to dry on the grill for baking, oven at 250 degrees C, heat up and down, 20 minutes.
12
The meat that has not yet been sliced after being roasted.
13
Slice and enjoy it ~~Lees and pepper barbecue Make Tips
1. Choose pork belly for meat, and you can also try replacing it with pork ribs
2. Don't put it away without rosemary.
3. The slow cooker I am talking about is actually an electric cooker I bought at the market. It is the foam type. It has two adjustable gears, about 20 yuan. If you don't have one at home, turn it to a low heat and simmer for 2 hours.
4. Stir fry the salt in the pan until it is just yellow. There is no need to put oil in the pan, stir-fry dry.
5. There is no need to wrap tin foil when roasting. After roasting and taking it out, it is best to shake off some salt and pepper powder, otherwise it will be salty and the whole dish will taste salty.
2. Don't put it away without rosemary.
3. The slow cooker I am talking about is actually an electric cooker I bought at the market. It is the foam type. It has two adjustable gears, about 20 yuan. If you don't have one at home, turn it to a low heat and simmer for 2 hours.
4. Stir fry the salt in the pan until it is just yellow. There is no need to put oil in the pan, stir-fry dry.
5. There is no need to wrap tin foil when roasting. After roasting and taking it out, it is best to shake off some salt and pepper powder, otherwise it will be salty and the whole dish will taste salty.