Baked five-flower pork belly with salt
I went to buy meat at night. I wanted to buy five-flower belly and there was no good one, so I bought a piece of meat. Suddenly I found a salt-roasted chicken seasoning package on the dry goods column, so I bought one out of curiosity. I started cooking when I got home.
Recipe Recommendations
- pork belly appropriate amount
- tomato appropriate amount
- cabbage appropriate amount
- fresh ginger appropriate amount
- garlic appropriate amount
- white sesame appropriate amount
- milk fragrance
- roast
- ten minutes
- ordinary
Steps for Baked five-flower pork belly with salt
1
Cut the meat first, cut it well and place it on the seasoning plate.
2
Add Xiaoxu rice wine (20 ml), turn gently and add the seasoning bag (I tried it with sticky fingers, and it should be covered all over), sprinkle a handful of sesame seeds and turn again, cover for 1 minute, and then lift the cover. (Be sure to lift the lid, otherwise it will turn into steamed meat)
3
Cut half a cabbage, wash it, and dry it.
4
Lay on tin foil and wrap the cabbage.
5
If one piece of tinfoil can't wrap it, then two pieces can be used for a cross wrap.
6
Heat the pan and put the wrapped cabbage in the pan to roast it. (6 minutes)
7
Then wrap the meat on tinfoil.
8
Watch the cabbage roast the excess water, then add the meat to roast. (10 minutes)
9
Pull 5 garlic seeds, scrape a piece of fresh ginger, cut a tomato and place them in a blender
10
Stir into garlic sauce
11
Pack it up for use
12
When the meat is cooked, take out the meat and vegetables.
13
Open the meat bun.
14
Place the meat on the plate.
15
Stir the garlic sauce into the middle of the plate and cover the garlic sauce to the side with a spoon.
16
Open the vegetable buns.
17
Then put the cabbage in the middle of the plate, and it's done
18
After eating it, I found that the salt-baked meat tasted too strong, but I felt that the garlic aroma was weak. The garlic should be tripled.