Salted egg yolk honey sauce barbecued pork for Chinese New Year's Eve rice

"Barbecued pork" has been done many times, and there is nothing new. It's almost the New Year, and this time I want to do something new and do a new look. There is just a salted egg yolk at home, and the salted egg yolk honey sauce barbecued pork is made.

The crispy barbecued pork on the outside and tender on the inside and the unique fine, loose and sandy taste of the salted egg yolk are blended together, and I drool when I think about it~~

——Salted egg yolk honey sauce barbecued pork——

Ingredients

Ingredients: 800 grams of shoulder meat (or plum blossom meat), 6 salted egg yolks

Excipients: 60 grams of barbecued pork sauce, 15 grams of light soy sauce, 20 grams of oyster sauce, 10 grams of rice wine, 15 grams of sugar, 1/4 onion, 15 grams of ginger, 20 grams of garlic.

Method:

Step 1: For the selection of ingredients, it is best to choose plum meat, shoulder meat, or pork belly. Prepare the seasoning, shred the onion, ginger and garlic and set aside.

Step 2: Wash the front shoulder meat and cut it into segments of about 10-15 cm, and prick the meat a few times with a fork so that it is easy to taste when marinating. Then use a knife or scissors to cut a cut on the cut surface of the meat segment to the bottom, but do not cut it through, to form a meat bag.

Step 3: After cutting, stuff the prepared salted egg yolks into them one by one. The addition of salted egg yolk makes the flavor of this barbecued pork more unique, and friends who like barbecued pork should try it!

Step 4: After filling the salted egg yolk, seal it with a toothpick, which is done to prevent the egg yolk from overflowing during firing.

Step 5: Put the chopped garlic, ginger slices, and onion shreds into the meat pieces, and add light soy sauce, sugar, barbecued pork sauce, oyster sauce, cooking wine, and other seasonings to fully grasp and mix evenly. Although the barbecued pork sauce was used in the pickling process, Zerui's mother felt that the taste of the barbecued pork sauce she bought was too thin, so she added some seasonings such as oyster sauce, light soy sauce, and sugar, which made the taste even stronger.

Step 6: Cover the mixed meat pieces with plastic wrap and put them in the refrigerator for at least 4 hours. It is better to have time to marinate for about 24 hours.

Step 7: Put the marinated meat pieces into the rice cooker.

Step 8: Strain the soup of the marinated meat out of the dregs and pour the marinated soup into the rice cooker.

Step 9: Press the Cook button.

Step 10: Turn the meat over once or twice during the simmering process, so that the color and taste will be more uniform.

Step 11, after cooking the rice button once, if you feel that the soup is too much, you can press the cooking button again, the second time you need to pay more attention, observe more, and turn off the heat after collecting the juice.

After the meat is slightly cooled, cut into thin slices and put on a plate, the egg yolk is salty and fragrant, and the pork is charred on the outside and tender on the inside, sweet and salty.

Serving: The color and flavor are complete, and the Spring Festival will definitely earn enough eyeballs to entertain guests~~~

Tips:

1. It is best to choose plum blossom meat or front shoulder meat for pork, and you can also choose pork belly if you like to be fatter.

2. If you have time, try to marinate for more time, and the taste will be more flavorful if you marinate for more time.