Guangdong style barbecued pork(cha shao rou )

Guangdong style barbecued pork

Introduction:

Production steps:

Step 1: cut the meat into fist size, soak it in clear water for 2 hours, and soak it for bleeding

Step 2: drain the water, mix the mashed garlic with other ingredients; soak the drained meat in a bowl and cover it with sauce

Step 3: refrigerate for 24 hours in the preservation box and turn it over once

Step 4: put tin foil on the baking plate, put the meat on the baking net, and brush the sauce (the remaining in the box). The oven is 200 degrees, the middle and lower layers are 25 minutes, take it out, turn it over and brush the sauce for another 20 minutes, the total time is about 40 minutes (people should not leave on the way, pay attention to observation, turn it over frequently, don't stick to it twice, you can take out a piece of meat on the way and cut it to see if it is ripe or not) (if you like the taste of the old point, you can add more time, and if you like the tender point, you can reduce the time, so it is better to be cooked)

Materials required:

Pork rump: 360g

Garlic: 4 cloves

Raw soy sauce: 1 tablespoon

Barbecue sauce: 4 tbsp

Cooking wine: 1 teaspoon

Honey: 1 teaspoon

Red wine: 1 tablespoon / no

Note: large spoon 15ml, small spoon 5ml

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: garlic

Chinese PinYin : Cha Shao Rou