In life, we often make various meat dishes. Sometimes, we may find that the meat dishes we make at home are not very delicious. Sometimes, the meat has a fishy smell, and the finished meat dish has no taste, and it is dry and hard. In fact, to make meat dishes fragrant, tender, smooth, juicy, and elastic, it is enough to marinate the meat before cooking. Now let’s talk about the methods of meat marinating.

Meat marinating method for barbecue

1. Prepare the materials, half a spoon of dark soy sauce for color adjustment, half a spoon of spicy soy sauce, half a spoon of Zhenjiang vinegar, half a spoon of沙茶酱, a spoon of honey. Taste the flavor, and if it is not salty enough, add some Morton’s barbecue salt or garlic salt. Cut a small onion into fine pieces, and half a garlic clove into fine pieces. Mix them all together.

2. First, use a meat mallet to loosen the large pieces of meat, wash them, and place them in a large plate. If using short ribs, do not cut them all the way through, or the meat will shrink significantly, and then cut it after roasting. Pour in some wine, soy sauce, chicken essence (do not use monosodium glutamate because it cannot be heated), and now supermarkets also sell barbecue sauce, which can be used directly for marinating. Also, add the juice of scallions and garlic, marinate for about three hours for it to be well-flavored, then place it on the fire to roast. It will be very delicious to spread a little honey on the chicken wings while roasting.

3. Spread the seasoning on the meat strips or ribs, wrap it in plastic wrap or place it in a large airtight container, and marinate it in the refrigerator for 24 hours before roasting. Remember to turn the meat over during roasting, and brush the remaining sauce on the meat surface when it dries.

Meat marinating method for stir-frying