Classic Cantonese cuisine: Honey barbecued pork(jing dian yue cai mi zhi cha shao )

Classic Cantonese cuisine: Honey barbecued pork

Introduction:

"In Cantonese dishes and snacks, barbecued pork, shrimp dumplings, porridge and vermicelli are what I have to order. I find that every time I go to Guangzhou to purchase goods, I always leave one or two more days to find something delicious. Is this the legendary food? However, Guangzhou is really a good place. Not only the food and snacks are delicious, but also the fruit is not cheap. It only costs one third of Zhejiang to buy fruit there, and the fruit is always so fresh. It's a pity that there are so many reasons why you have to stay in Zhejiang

Production steps:

Step 1: wash the meat and dry it with a kitchen towel

Step 2: the above condiments are ready. I forgot to take a picture of garlic. Half a garlic, about 7.8 pieces, chopped for standby

Step 3: mix the three condiments, put the chopped garlic powder into the mixture, and then spread it on the meat. Put it on both sides, then put it in a container, and put it in the refrigerator. It can be used after 24 hours

Step 4: in the middle layer of the oven, bake at 180 degrees for 30 minutes, turn it over for 2-3 times in the middle, brush with spare honey after 30 minutes, bake at 150 degrees for 10-15 minutes

Step 5: take it out and simply cut off the edge of the scorched meat; because the meat is scorched and the toxin is too high

Step 6: set the table

Materials required:

Meat: 350g

Li Jinji barbecue sauce: 2 tbsp

Soy sauce: 2 teaspoons

Honey: 1 teaspoon

Garlic: half

Note: 1: my family likes to eat fat fork, so I choose the sandwich meat with fat. If you don't like fat meat, or are afraid that the heat is too high, you can choose tenderloin. 2: when baking in the oven, you need to turn it over, because although the temperature is the same, I feel that it is always heated faster. 3: it's better to marinate for a long time. If you are in a hurry, you can eat it for a few hours, But the taste doesn't last long

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Jing Dian Yue Cai Mi Zhi Cha Shao