Char Siu Rice 黯然销魂饭～叉烧饭 在家用空气炸锅就能做出叉烧。和外面卖的很相似。

Char Siu Rice
Ingredients
Pork shoulder about 600-800g
Mix sauce
Gula Melaka 3 cube
20ml water -melt the cube sugar
1 1/2 Hoi Sin sauce
Minced garlic
1 spoon oyster sauce
2 spoon soy sauce
1 spoon dark soy sauce
20 ml shao xin wine
1. Poke some little hole evenly every part of the pork
2. Put the pork into a bowl of cool water, maintain low heat for about 15 min, till some foam come out, wash and drain it
3. Add in the 2/3 mixed sauce, marinate for at least 30 min
4. Put into the air fryer tray, together with the marinate sauce
5. Air fry 180C 12 min x3 - 2nd time flip it and 3rd time add in the remaining sauce and flip the fair part face top every 4 min
6. Serve with rice
黯然销魂饭；叉烧饭
材料
猪肩/梅花肉约600-800克
调料
椰糖3块
20毫升水-融化糖块
1 1/2 海鲜酱
蒜末
1勺蚝油
2勺酱油
1勺黑酱油
20毫升绍兴酒
1. 均匀地戳一些小洞，把猪肉的每个部分都戳到
2. 将猪肉冷水下锅，保持小火约15分钟，直到一些泡沫出来，清洗并沥干水分
3. 加入2/3的混合酱汁，腌制至少30分钟
4. 与腌制酱汁一起放入空气炸锅托盘中
5. 空气炸180C 12分钟x3-第二次翻转，第三次加入剩余的酱汁，每4分钟翻面，偏浅色的朝上
#黯然销魂饭
#roastedpork
#叉烧

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