Ingredients: plum meat (front leg meat) 2kg sugar 500g salt 100g sorghum wine 200g red onion 100g dried tangerine peel 50g soy sauce 100g sweet noodle sauce 100g eggs, 2 maltose 250g.

Production method:

1, cut plum meat into large strips.

2, marinade: sugar, salt, onion, dried tangerine peel, sorghum wine, soy sauce, sweet noodle sauce.

3. When curing, mix in 2 eggs and prepared pigment and mix well. Marinate at room temperature for 40 minutes.

4. The pickled plum blossom meat is strung together with a fork and baked in an oven at 270 degrees Celsius for 20 minutes.

5. Bake until the surface is colored, take it out when the edge is burnt, and pour it with honey juice (maltose melts first).

6. Put in the oven, bake until the surface is dry and bright, and finally pour honey juice until the honey juice is slightly dry.

Second, Guangdong barbecued pork practice two:

Ingredients: tenderloin 500g, ginger 1 piece, cooking oil 1 piece, soy sauce 500g, cooking wine 2 teaspoons, refined salt 3 teaspoons, sugar 1 teaspoon.

Production method:

1, onion and ginger are washed and chopped; Wash the meat, cut it into long strips and marinate it with soy sauce, salt, cooking wine, onion and ginger for 2 hours.

2. Drain the salted meat, fry it in the oil pan and take it out.

3. Leave a little oil in the pot, then add the fried meat, add the marinade and half a bowl of water, simmer for about half an hour, add sugar, and switch to high fire. When the juice is thick (about half a bowl of juice), put the meat on a plate, let it cool, cut it into thin slices and put it on the plate, and pour the remaining juice on the meat.

Third, Guangdong barbecued pork practice three:

Ingredients: 500 grams of pork, 5 tablespoons of barbecued pork sauce, 500 grams of raw flour (a little) sugar (a little) oil.

Production method:

1, cut the pork into many large pieces with a thickness of about 1.5-2CM, and then chop it on both sides of the pork with a knife to make it soft and tasty.

2. Spread a little cornstarch and sugar evenly on both sides of each pork and marinate for a while.

3. Then scoop out the barbecued pork sauce with a spoon and apply it thickly on both sides of the pork slices. Remember, it needs to be thick to fill the bottom of the meat with barbecued pork sauce.

4. Cover with plastic wrap and marinate in the refrigerator overnight (generally season in the afternoon and marinate until noon the next day).

5. Heat the oil pan. The pot is hot, put down the pork pieces and fry them in oil. When the side of the meat in contact with the pot changes color, immediately turn over and fry the other side. When it changes color, turn back to low heat and fry slowly. Watch the heat. Don't turn it over frequently, and try not to fry it. When chopsticks can pierce the pork, Cantonese barbecued pork is ready.

Four, Guangdong barbecued pork practice four:

Ingredients: pork tenderloin 500g ginger 1 onion 1 honey 50g rice wine 50g barbecued pork sauce 5 tablespoons.

Production steps

1. Wash the bought pork tenderloin, dry it, cut it into long strips, and cut off the white fascia on the surface with scissors; Peel ginger and slice it. Cut the onion into pieces for later use.

2. Take a big sealed box, put the pork strips in the box, then add the ginger slices and onion segments, pour the barbecued pork sauce and rice wine, and grab them evenly. It is best to soak the meat in Zhuang Ji's barbecued pork sauce.

3. Cover the sealed box, put it in the refrigerator 1 day, take it out in the middle, turn it over to make the taste even, remove the onion and throw it away.

4. Take it out after curing, spread a piece of tin foil on the baking tray, then put the meat on the baking net, dry it on the baking tray for 15 minutes, brush a layer of honey, and then replace the baking tray with clean tin foil.

5. Put the baking tray in the lower layer of the oven and the barbecue net in the middle layer, bake at 180 degrees for 20 minutes, then take it out, brush it with a layer of marinated meat sauce, and brush it with a layer of honey after it is slightly dry.

6. Turn the brushed meat upside down and bake it in the oven 180 degrees for 20 minutes, then take it out and brush the honey twice, preferably 10 minutes.

Five, Guangdong barbecued pork practice five:

Ingredients: pork tenderloin 500g garlic 5g onion 1 sufu (red) 1 tsp soy sauce 2 tsp sugar 2 tsp cooking wine 2 tsp spiced powder 20g.

Production method:

1. Chop garlic into minced garlic, shred onion and ginger, and soak onion and ginger in cold boiled water in advance.

2. Mix fermented bean curd, fermented bean curd, soy sauce, white sugar, cooking wine, oyster sauce, spiced powder, garlic and onion Jiang Shui to make barbecued pork sauce.

3. Wash the plum blossom meat, drain the water, cut it into small pieces, put the plum blossom meat in a sealed box in turn, then add enough barbecued pork sauce and stir well.

4. Sealed and refrigerated, marinated for half a day to a day, turned twice in the middle, and the marinated plum blossom meat was placed on the grill in turn, leaving a gap in the middle.

5. Put it in the middle layer of the preheated oven, bake it at 220 degrees, add honey and water and stir it into honey juice.

6. In the process of roasting, take the meat out of the oven for 2-3 times, brush it on the surface of the barbecued pork with a brush dipped in honey water, and then put it back into the oven to continue roasting for about 40 minutes until it is cooked.