Originally, barbecued pork was made with Lee Kum Kee's barbecued pork sauce, but I was not used to the sweet taste of Hong Kong style, so I made my own barbecued pork with gravy.

Materials?

Pork belly with skin

fermented bean curd

Black pepper, Chili powder, yellow wine, salt, soy sauce.

Barbecued pork (homemade gravy)?

Prepare marinade, three pieces of tofu, two spoonfuls of tofu juice, one spoonful of yellow wine, one spoonful of soy sauce, and a little ginger, pepper and salt.

Drain the blood from the pork belly (see "Draining the blood from cleavage" for the recipe), cut into pieces and marinate for 2-3 hours.

Oven 400F, fish out the meat and put it on a shelf, and put a tin foil tray under it (just use an ordinary steamer)

Add a spoonful of honey to the remaining marinade to make a sauce and brush it on the meat later.

Bake 1- 1.5 hours, brush the sauce in the middle according to the size of the meat, and finally the chopsticks will be cooked when they can be easily poked in.

The last piece is ready to serve.