Method:BBQ





Raw material

Cod fish flesh 500 grams, pig shredded meat 100 grams.


Seasoning

The sour plum jam 100 grams, Japan burns the juice 30 grams, the lemon juice 30 grams, the salty 5 grams, the monosodium glutamate 5 grams, the cooking wine 8 grams, the salad oil 750 grams.


Manufacture

1st, after cod fish flesh cleaning, in gets the spacing is 2 centimeters, deep is 2 centimeter cross flower knife, the salt, the monosodium glutamate, the cooking wine salt soaks 30 minutes later takes out spare.
2nd, in the pot puts in the salad oil, burns to 50% heat when puts in the salt to soak the good cod fish flesh flame to soak explodes 5 minutes assumes to the cod fish flesh is golden yellow when to take out, installs in the hard tray.
3rd, the pig shredded meat puts in burns the flame slides 3 minutes to 50% hot salad oil, takes out places on the cod fish flesh.
4th, the sour plum jam, Japan burn the juice furnishing acid to burn the juice, pours after the cod fish flesh and on the pig shredded meat body enters the oven to roast 3 minutes (oven temperature for 150¡æ), takes out in the pouring the lemon juice to put in the oven to roast 5 minutes again by the similar temperature, takes out then.


Characteristic

The sauce ayu is tender, the flavor is rich.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.