Ask the classic method of Japanese barbecued pork?

600 grams of pork belly, 3 grams of star anise, 2 grams of fragrant leaves, 2 grams of cinnamon, pepper 1 gram, dried pepper, green onion, ginger and garlic seeds.

First, cut the green onion into sections and slice the ginger. Then cut the pork belly in half from the middle, roll it into a cylinder, tie it tightly with a cotton rope, and tie it horizontally and vertically, so that the pork belly will not be deformed during the later pickling and it will be more elastic to eat.

Then put the fried pork belly in a pot and blanch it, then add ginger slices and cooking wine to remove the fishy smell. After the pot is boiled, skim off the floating foam and take it out and wash it for later use. Then put the pork belly roll into the pressure cooker, add the clear water that overflows the ingredients, and then add all the prepared accessories.

Add 15g light soy sauce and 10g deep soy sauce for coloring, and add 5g oyster sauce and two spoonfuls of soy sauce to enhance the flavor of the sauce; Add a proper amount of cooking wine to remove fishy smell, and two spoonfuls of salt and two spoonfuls of sugar to refresh; Burn it in SAIC for 20 minutes, then turn off the torch and soak the pork belly in the soup all night to make it delicious.

Take it out the next day, wrap it in plastic wrap, put it in the refrigerator for two hours, then take out the cotton rope on the surface of the meat roll and slice it delicious. Friends who like spicy food can also be served with Chili sauce or ketchup.

Meat is rich in protein, generally between 10-20%. Lean meat contains more protein than fat meat. Protein in meat food is a high-quality protein, which not only contains a large number of essential amino acids in an all-round way, but also has a proper proportion, which is close to protein in human body and easy to digest and absorb.