Char siu

The key to making char siu pork ribs lies in the initial marination. The quality of the char siu sauce directly determines whether you can make delicious char siu pork ribs later on. However, for a home-style version, the requirements aren't that high. Generally, the char siu sauce available in supermarkets is quite good. Of course, enthusiasts can also make their own char siu sauce.How to Make Char Siu Pork RibsEveryone says char siu pork ribs are delicious. A couple of days ago, I couldn't resist the call of my foodie instincts and made some. Well, now I'm really hungry.Ingredients Preparation300 grams of pork ribs, an appropriate amount of char siu sauce, 1 tablespoon of vegetable oil, half a bowl of water, 300 grams of Chinese greens, 1 small teaspoon of salt.Method and Steps1. Rinse the pork ribs clean, drain the water, then add the char siu sauce and mix evenly.2. Place them in a storage box, cover it, and refrigerate for more than three hours.3. Heat up the oil in a wok, add the marinated pork ribs and sauce, pour in the water, bring to a boil over high heat, then cover and simmer over low heat for 15…

Char siu originally referred to "skewered roast," which was the method used when this dish originated. It has since been replaced by the term "char siu." In addition to classic char siu meat, there are also char siu rice and char siu buns, among others. However, you need to master the basic char siu technique first.How to Make Char SiuThis traditional Cantonese dish is one of the representatives of Cantonese roasted meats.Ingredients500 grams of pork neck, 100 grams each of scallions and ginger, an appropriate amount of soy sauce, 2 tablespoons of sugar, 1 tablespoon of salt, monosodium glutamate, MSG, and a blend of thirteen spices.Instructions1. Finely chop the ginger and cut the scallions into sections. Cut the pork belly into chunks.2. After cutting the pork, mix it with the scallions, ginger, soy sauce, salt, sugar, MSG, monosodium glutamate, and the blend of thirteen spices until evenly coated.3. Heat a generous amount of oil in a pan. Once heated, add the pork and fry over high heat to remove excess moisture. Then, reduce the heat and continue frying for about 20 minutes. Remove the pork, let it cool, and slice it.4. Take half a bowl of the marinade and microwave…