Specific practices are as follows:

1) In a large fresh-keeping box, add minced garlic, sugar, yellow wine and a little water into the barbecued pork sauce.

2) Wash the barbecued pork slightly, absorb the surface moisture with kitchen paper, cut it into thick strips, put it into 1), mix well and marinate it, cover it and put it in the refrigerator for 3 days.

3) Take out the two shelves in the middle of the oven, bend the paper clip into a hook shape, hang the braised pork, hang it on the oven, put a big baking tray with water under it and drop the barbecue juice.

Bake at 325F for 30 minutes, turn on the oven, brush bacon juice on the barbecued pork and turn to high heat. Don't burn it at this time, about 5 or 6 minutes is almost enough.

In the past, when there was no oven, I used to barbecue with a fork, hence the name.