I take mutton skewers in Xinjiang as an example. There are two basic ways to eat mutton skewers in Xinjiang. One is normal, and all seasonings are available. Whether it is a red willow barbecue is another matter. The other is called clear baking, which is a relatively light baking method. Basically, only salt is used. What matters is the original flavor of the meat.
The taste is different, but the requirements for baking people are the same. You must be able to master the ingredients and the temperature of the oven well. When baking different ingredients, the order in which the ingredients are spread is particular. If the fire is too big, it is easy to paste, the inside is not cooked, the seasoning is put early, the Chili powder is easy to burn black, and the barbecue is not good-looking or delicious. You also need to know when to turn over, and there will be an open flame when the oil drops, so the meat should be cooked in time. When roasting liver and kidney, we should also pay attention to the time and heat, as well as the time to put seasoning and turn over. Because it is tender, it is slightly different from the barbecue method.
Generally speaking, barbecue technology is king. Whether the seasoning is good or not depends on the individual. As the saying goes, a thousand people have a thousand flavors, some like salty and some like spicy, but whether the barbecue is good or not depends on this person's technique. First of all, let's talk about the preparation of ingredients: to make braised pork delicious, pork belly is the key, and pork belly with 1 block 46 is the most suitable. Too thin, tastes like firewood, too fat, and tastes greasy. A handful of plum vegetables, about 250 grams. Ingredients: 3 cloves of garlic, 3 slices of ginger, 3 onions, pepper, star anise, 1 tbsp light soy sauce, 2 tbsps light soy sauce, and sugar 1 tbsp.
Production steps: add water to the iron pot, add pork belly and ingredients (ginger slices, bundled onions, pepper and star anise), boil and skim off the floating foam, and continue to cook until chopsticks can easily insert pork belly. The cooked pork belly is picked up and cooled, and countless holes are punched in the skin with toothpicks, and soy sauce and sugar are evenly applied to make it fully absorbed. Heat the vegetable oil in the pot, gently put down the pork belly skin, and slowly fry it on low heat until the pigskin is colored and slightly wrinkled. Be careful of the moisture on the pork belly. If you throw it into a pot and fry it in water, stand far away to avoid burns.
Soak the fried pork belly skin face down in water until it wrinkles. The purpose of this is to make the steamed pork skin thick and delicious. Take out the soaked pork belly, cut it into pieces with a thickness of 2mm, spread the sauce (made of soy sauce, soy sauce and white sugar) on each piece of pork belly, spread it at the bottom of the bowl, and then spread the washed and cut plum vegetables. It's best to wash plum vegetables twice to avoid being too salty. Sprinkle a little garlic, Jiang Mo, and pour the rest of the juice together. After the steamer is started, put the braised pork in and steam it, where it will be on fire for 50-60 minutes. You can also use a pressure cooker to save time. Now there is no burning wood in the countryside, and the smell of braised pork is also discounted. Steamed pork, carefully reversed, sprinkled with chopped green onion, and you're done.
Speaking of the barbecue technology here, you may think that it is delicious as long as it is cooked, but it is not. The first thing to pay attention to is the material, followed by the way and technique of barbecue, and finally the items for barbecue. I won't introduce this material in detail here, because everyone has different tastes and tastes for barbecue, for example, some people like light, some people like spicy and some people like tender and crisp, and so on.
It is also a barbecue. Some people just flip up and down from left to right. Others, he not only flipped through, but also added some exaggerated rhythms of his own. It looks unremarkable, and he thinks it is understandable, and even feels a little grandstanding. But in fact, in the process of turning, he can not only make the seasoning easier to absorb, but also remove excess oil. Another point is that people who eat barbecue feel happy and have a psychological induction.