500g pork Lee Kum Kee barbecued pork sauce.

Cooking wine 1 teaspoon garlic a little

working methods

1. Soak to remove blood foam, then wash and cut into large pieces. It can be fist-sized pieces, pork strips, pork slices, whatever.

2. Take a larger container, add a proper amount of barbecued pork sauce, order some cooking wine, add a few cloves of chopped garlic (or garlic paste) and stir well. Don't add water to the sauce.

3. Soak the pork in the sauce, stir it evenly, then cover it with a lid or plastic wrap and put it in the refrigerator for about 1 day. Barbecued pork sauce itself is very sticky, which is different from other sauces. You can put the pork in a container first, then scoop a spoonful of sauce with a spoon and spread it evenly on the pork, so that the meat is evenly wrapped with sauce. It's better to marinate for a long time, but if it's too short, it won't taste good ~ Before marinating, you can pat the pork gently with the back of a knife, or draw a cross mark on the surface of the meat to make it easier to taste, or you can cut the meat into small pieces without traditional barbecued pork, and roast it with a bamboo stick is also a good attempt ~

4. Take out the marinated meat, put the grill in the middle layer of the oven and the baking tray in the lower layer. Remember to spread tin foil on the baking tray, or add some water to catch the dripping gravy, and then clean the baking tray. Preheat the oven to 200 degrees, put the meat on the grill, brush with barbecued pork sauce, bake for 20-25 minutes, then turn the meat over and brush with barbecued pork sauce again. When roasting for the second time, you can poke a few small holes in the meat, and then brush the sauce before roasting, so that the flavor of the sauce can better penetrate into the meat.

When the roasted pork is cold, you can cut it and put it on the plate. You can cook more at a time, put it in a fresh-keeping box and bring it to your family and friends, or make a barbecued pork lunch box and bring it to the company for lunch. If there is no oven, you can fry it in a pan, or fry it first and then stew it. You can use ready-made seasonings or mix them yourself. If you have pickled it yourself, I feel that it is better to use the ready-made barbecue sauce. Everyone has different tastes, which is good for you:)