Once the barbecued pork sauce is ready, it's time to start marinating the barbecued pork.

In general, it is better to use plum meat for barbecued pork, that is, the meat on the front leg of the pig, and the tendons in this part are tender, which is especially suitable for making barbecued pork.

But this part can't be made into barbecued pork stuffing, because it's too thin.

To make barbecued pork stuffing, it is best to use fatty and thin pork belly.

Xu Zhuo cut a strip of pork belly from the cold storage, first scraped the pork skin with a kitchen knife, then washed and dried it, and pricked the meat skin with a loose meat needle.

Finally, divide the pork belly into strips that are five centimeters wide at the left back.

Strips of meat of this width are best grilled in the oven, and they can be cooked in half an hour, which is more convenient and labor-saving.

Place the sliced strips of meat in a bowl and start marinating.

First put in a spoonful of sugar, in Cantonese cuisine, white sugar can play a harmonious purpose, so it should not be missing.

This is followed by a little salt and chicken powder.

Because the barbecue sauce contains light soy sauce and oyster sauce and fish sauce, which are salty seasonings, you only need a little bit of salt to add it, not too much.

In addition to this, add a little more oyster sauce, which will make the meat taste more delicious.

Next, the dark soy sauce for coloring will make the grilled barbecued pork more beautiful.

Finally, add the freshly made barbecued pork sauce, which is the most crucial ingredient for making barbecued pork.

After all the seasonings are put in, put a few slices of ginger and some green onions into it, which will remove the smell and flavor of the meat, and make the barbecued pork taste better.

After putting all the ingredients into the meat, Xu Zhuo started by hand, stirred all the ingredients of the marinated meat, and then repeatedly smeared and kneaded on the meat, which could speed up the infiltration of the juice.

After spreading evenly, Xu Zhuo took a bottle of high-grade liquor and poured it on the meat, and after smearing the meat again, he covered the basin with plastic wrap, and then put it in the refrigerator to refrigerate and marinate.

The purpose of adding baijiu is to make all the spices blend together perfectly, and the baijiu can also allow the juice to penetrate into the meat faster.

The whole marinating time should be more than 12 hours, so that the meat can be marinated thoroughly.

Taking advantage of this time, Xu Zhuo began to boil the barbecued pork sauce to be used, which is actually to use starch to make some jelly-like solids.

Mixed with barbecued pork filling can make the filling softer, and the steamed barbecued pork bun filling is bright and oily, which makes people more appetizing.

"Xu Zhuo, did you get those pickled meats in the basin?"

Guo Xingwang saw the barbecued pork that Xu Zhuo put in the refrigerator, and came over curiously to ask.

Xu Zhuo said: "I'm going to make barbecued pork buns, those are marinated barbecued pork, and when they are marinated, they will be baked in the oven." What's in your mind?"

Guo Xingwang smiled: "I think, there's no need to make barbecued pork buns, right?"

？？？

Xu Zhuo didn't understand what this meant.

Guo Xingwang said with a smile: "I think this meat is very delicious when it is grilled directly, I smelled it just now, it is the taste I like, you have to marinate a little more, go back and bake more for me to taste." ”

Xu Zhuo didn't expect this product to even let go of the barbecued pork, so he nodded immediately and agreed: "You go to the cold storage to cut the pork belly, and I'll marinate it later." ”

Anyway, there are enough ingredients, and the amount of barbecued pork sauce boiled is also very large, so it is no problem to marinate some pork belly.

Just take this opportunity to try everyone's acceptance of barbecued pork.

Everyone said that Chaoshan brine and Guangzhou roast meat couldn't survive in the north, and Xu Zhuo really wanted to see what kind of attitude these people in the store had towards these delicacies.

If even the catering industry can't accept it, it means that it really can't be.

If everyone can accept it and say that it tastes good, it means that there is still salvation, and the relevant skills will not be wasted in the future.

Well, Xu Zhuo is preparing for the skills of Cantonese roasting and Chaoshan brine in the future.

It's too early, but it's a precautionary measure.

Soon, Guo Xingwang brought four or five catties of pork belly.

I really don't think of myself as an outsider on this dog day, and I cut the best pork belly in the store.

Xu Zhuo took it a little speechlessly, cut it into small pieces after cleaning, and marinated it with barbecued pork sauce.

After doing this, Xu Zhuo began to make barbecued pork pot.

Char siu is actually very easy to make, basically just stir up the starch water in advance.

Add water to the pot and start seasoning without waiting for it to boil.

One teaspoon of salt, one teaspoon of chicken powder, two teaspoons of sugar, and one tablespoon of char siu sauce are put in and stirred in the pan while cooking to prevent them from sticking.

When the water in the pot is boiling, slowly pour the stirred starch water into it.

Slightly more starch water is used to make the soup thicker.

The soup in the pot quickly turned into a sticky brown paste, and at the same time, it gave off a nice aroma.

Xu Zhuo took the pot and poured the sticky paste into a small basin and set it aside to let it cool naturally.

When it cools, the paste will turn into a jelly-like solid, and it will be mixed with the sliced barbecued pork to make the best barbecued pork buns.

After these preparations, Xu Zhuo suddenly breathed a sigh of relief.

The barbecued pork stuffing is ready, and you just need to marinate enough time to bake it.

The rest is dough.

The dough used for barbecued pork buns is a dough made of old noodles with ingredients such as low-gluten flour and baking powder.

The old noodles are a bit early to make at this time, so you have to wait until it gets dark before sending them, so that you can use them when you come over tomorrow.

Normally, only northerners use old noodles to make noodles, but this typical southern barbecued pork bun uses the northern method of making noodles.

This once again confirms the characteristics of Cantonese cuisine to absorb the strengths of hundreds of schools.

Idle, Xu Zhuo went to the front desk to check the ordering situation of the sauce beef since it was promoted in the store.

Before he could talk to Huang Tingting at the front desk, he saw that this girl was losing her temper at the people in the marinade department: "There are so many beef in the logistics, you put it in the back kitchen to prepare for childbirth? Why don't you do more? I have to supply it in limited quantities now, and I can only order one per table, which really convinces you!"

Seeing Xu Zhuo walking over, Huang Tingting's expression softened.

The person in the marinade department was full of grievances: "We make a whole pot for the next day every afternoon, we really didn't cut corners, I don't believe you ask the boss, now we are reluctant to eat those beef." ”

When the sauce beef was first launched, it didn't cause much of a sensation, but after Zheng Jia gave a small portion to a table of customers who consumed more than 500, the beef gradually became popular.

Even within half a month, it became a must-order dish in the store.

Xu Zhuo is very calm about this, after all, C-level dishes correspond to city-level dishes.

It is normal for sauced beef to be respected by customers for being able to make a name for itself in the provincial capital.

But......

With a huge marinade department, can't you make two pots at a time?

Why does it have to be limited to a one-pot setting?

It seems that Cao Kun is not here during this time, and the people in the halogen department are a little lax.

Xu Zhuo thought about it and planned to transfer Guo Xingwang to the halogen department to temporarily take charge of the leadership work.

Anyway, he is quite familiar with Cao Kun and knows how to manage it.

Most importantly, this guy likes to eat meat, especially sauced beef, and if he doesn't have enough to eat, he will urge the group of employees to do it.

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All the chapters of the [Pig of Tea] boss have been completed, thank you again for the big guy's reward and support, thank you!