How to make super delicious Japanese barbecued pork

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  1. Slice a thick piece of plum blossom meat from left to right into a long and large piece of meat.Be careful not to break the pieces, they must be connected together

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  2.Use the back of the knife to chop the meat, chop it loosely but not really into pieces

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  3.Tie them up with cotton rope

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  4. Put oil in the pot and fry until both sides change color, add an appropriate amount of rock sugar and stir-fry until the color changes, and continue to stir.

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  5.Pour in sake and Japanese soy sauce and stir-fry

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  6.Then add ginger, green onion segments, and an appropriate amount of water to cover the meat rolls.Bring to a boil over high heat, then simmer over low heat for an hour, then use chopsticks to see if they can be inserted through.If so, it’s OK

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  7.After stewing, let it cool and soak for half an hour.Wrap it tightly with plastic wrap and put it away.Refrigerate and cut it again the next day so that it can be shaped and won't fall apart into minced meat! Remember, don’t cut the freshly made ones!

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  8.Tear off the plastic wrap and remove the cotton rope the next morning

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  9. Slice, then heat the original soup of the barbecued pork and add water starch Thicken the gravy, you can add more or less

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  10.There are many hooks One thing is that it has a richer flavor, suitable for eating as it is or with rice

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  11.Or do not add the sauce, just put it into the pork bone soup and soak it for a while to make a delicious Japanese barbecued pork bone soup ramen