Mastering baking technology completely is not a simple matter. First of all, you must prepare a Cantonese-style barbecue oven, which is usually modified with a big iron bucket of three or four feet. Start with barbecued pork. Select lean meat, remove tendons and film, cut into long strips, drain, and marinate with sauce, cooking wine, sugar, salt, pepper, cinnamon powder (a little) and red yeast for at least four hours. Hang it with an iron hook, drip dry, bake it in the oven for 10 minutes, take it out, add honey to the remaining pulp, spread it on the meat strips, and continue baking. 10 minutes later, smear the pulp again until the meat strips are partially focused (naked eye). Electric oven baking is not as good as charcoal oven baking. I will introduce roast chicken, roast duck, grilled ribs and barbecue to you in the future.

The practice of white-cut chicken is also very simple. Wash chicken, drain, marinate and air dry. Beat one, boil the water, put it in the chicken (it must be able to drown the chicken), turn off the fire when the water is on, soak for 15 minutes, pick up the ice water, lift it up, drip dry and grease it. Cooking is done with chicken soup with salt, garlic, ginger and onion, which is the famous Hainan chicken rice.