The temperature of our “new toy” cuipe5389 oven is extremely accurate. With such a stable high temperature, today’s barbecue meat is what is pig neck meat, that is, the meat on both sides of the pig neck. Because it is rare and precious, it is known as “golden 62”. The meat fat in this part is evenly distributed like snow flowers, the meat is fresh and tender, the throat is refreshing and smooth, and the mouth strength is moderate, In such a winter, it is unspeakably refreshing to bake and eat and send small wine


200g pork neck meat
1 / 2 onions
1 / 2 carrots
1 green pepper
10 Ginkgo
50ml soy sauce
15ml white granulated sugar
15 ml rice wine
1 clove garlic
1 small piece of ginger
Proper amount of pepper
Proper amount of salt
1 / 2 apple


Step 1
Wash the pork neck and cut it into small squares of the same size

Step 2
Garlic ground into mud, ginger ground into mud, apple ground into mud (apple in another bowl, forgot to shoot)

Step 3
Mix all the marinade materials evenly, then add 3 to the meat, knead and taste, marinate for 1 hour and then bake

Step 4
Wash onion, carrot, green peppers, cut into pork equal size.

Step 5
Put the pork neck meat and cut vegetables into strings with bamboo sticks according to different colors, and put the dressed meat strings on the plate

Step 6
Preheat the oven at 200 ° C and bake the kebab for 8 minutes. The purpose is to lock the gravy first, then adjust the temperature to 180 ° C and continue to bake for 22 ~ 25 minutes

Step 7
Take out the meat kebab 2 ~ 3 times in the middle, repeatedly coat it with bacon sauce to make the meat kebab more delicious, and then bake until it is cooked