Cantonese barbecued pork(yue shi cha shao )

Cantonese barbecued pork

Introduction:

"I just bought a box of pork from Walmart and saw that it was not too thin. There was fat texture in the meat. I felt that the roasted barbecue would not be too firewood. If it was all thin, it was also called a fork. I decided to put garlic flavored Cantonese style barbecue in the cottage."

Production steps:

Step 1: lean meat 3.

Step 2: prepare the ingredients.

Step 3: put the pork into a large pot, mash the garlic, put in the above materials, stir by hand, and insert it with an awl. It's best to give patient massage.

Step 4: then put it in the refrigerator overnight.

Step 5: preheat the oven, put tin foil on the baking basin, so that it is easy to clean, then cover it with tin foil, bake for 30 minutes at 400F, so that the meat is easy to be cooked without losing water.

Step 6: stir 1 tbsp barbecue sauce, 1 tbsp soy sauce, 2 tbsp honey or syrup to make sauce. After baking, lift the tin foil, hold the meat on the shelf, apply the sauce 200F on the surface, use the broil function for 6-7 minutes, and open the box.

Step 7: reverse the other side and do it in the same way. If it's not enough, bake it on both sides again and again.

Step 8: apply the juice twice on both sides.

Step 9: loading the finished product.

Materials required:

Lean meat: 3

Garlic: right amount

Zanthoxylum bungeanum: right amount

Honey: right amount

Whisky: moderate

Pepper: right amount

Li mianji barbecue sauce: right amount

Five spice powder: appropriate amount

Soy sauce: moderate

Old style: moderate

South Korean barbecue sauce: right amount

Note: in Guangzhou, I've seen countless Cantonese style barbecues. They are genuine products, not bright red ones. They will turn brown after being roasted, but the main point is to make them fragrant instead of firewood. I applied the juice on both sides twice, but I didn't dare to be too hot. My oven is like crazy hot, I don't know why. After baking, it not only has a strong fork flavor, but also has a garlic flavor, with a juicy feeling. It's thin with a little fat, without a sense of firewood. It looks like lipin (the feeling of brightness). It's really hard to stir fry.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: spiced

Chinese PinYin : Yue Shi Cha Shao