Cantonese cuisine: barbecued pork(yue cai cha shao rou )

Cantonese cuisine: barbecued pork

Introduction:

"Barbecued pork" is developed from "inserted pork". Barbecue is to add pork loin in the belly of the whole roasted pig and barbecue it. Because the most delicious part of a roast whole pig is the tenderloin. But a pig has only two loins, which is difficult to meet the needs of the family. So people came up with the method of burning. But only a few can be inserted, and more can not be burned. Later, it was changed to string a number of tenderloin meat and fork it. Over time, the name of barbecue was replaced by barbecue. "

Production steps:

Materials required:

Pork loin: moderate

Pork: right amount

Li Jinji barbecue sauce: right amount

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: one day

Taste: other

Chinese PinYin : Yue Cai Cha Shao Rou