Chubang Char Siu Sauce is smooth, sweet and not greasy. It is made with naturally sun-dried fermented soybean paste, garlic, honey, and white sugar as the main raw materials, and is refined with other seasonings. It is especially suitable for marinating barbecued pork, ribs, chicken wings, etc., and cooking barbecued pork-style delicacies; it can also be used for barbecue marinating, spreading sauces, etc. Pleasant and sweet garlic flavor

Ingredients: 150 grams of pork belly or plum blossoms

Seasoning: 2g Chubang chicken powder, 0.5g salt, 10g Chubang pure rice vinegar, 20g Chubang tomato sauce, 15g Chubang barbecued pork sauce, 20g sugar, 20g pistachio powder, 2g chili powder, Sichuan peppercorns 1 gram of noodles, appropriate amount of Chubang Fragrance Pure Corn Oil

Practice:

1. Peel the pork belly and cut it into pieces, add CHUBANG chicken powder and salt, mix well, marinate to taste and steam for 15 minutes;

2. Heat up Chubang pure corn oil in a pot, add Chubang tomato sauce, Chubang barbecued pork sauce, a little salt, and sugar and bring to a boil. Add Chubang pure rice vinegar to make a sauce;

3. Coat the marinated and steamed pork belly with cornstarch, add 70% hot Chubang fragrance pure corn oil, and fry over slow heat until golden brown, crispy on the outside and tender on the inside;

4. Put a little Chubang pure corn oil in the pot, add the boiled sweet and sour sauce and stir-fry evenly, add the fried crispy pork and stir-fry evenly, add chili powder and Sichuan peppercorn noodles;

5. Coat the crispy meat with pistachio powder and serve on a plate.