3 lean meat.

Composition:

3-4 tbsps of Li Mianji barbecued pork sauce, 0.5 tbsps of allspice powder, 5-6 tbsps of light soy sauce, 2 tbsps of light soy sauce (colored), 2 tbsps of Korean barbecue sauce, garlic 1 group, pepper 1 pinch, proper amount of honey and half a cup of whisky.

I found that barbecued pork is preserved with high alcohol, which is especially fragrant and delicious, especially the beautiful pig, which is really coquettish, alas.

Exercise:

First, put the pork into a large pot, mash the garlic, add the above materials, stir by hand, insert it with an awl, preferably massage the patient, and then put it in the refrigerator every night;

Second, preheat the oven, put tin foil on the baking tray, which is easy to clean, then cover the tin foil and bake at 400F for 30 minutes, which is easy to make the meat cooked thoroughly without losing too much water;

3. Stir with 1 tablespoon barbecue sauce, 1 tablespoon soy sauce and two tablespoons honey or syrup (syrup) to make juice. After baking, open the tin baking tray, put the meat strips on the shelf, spread the prepared sauce on the surface for 6-7 minutes, and turn on the light.

Fourth, on the other hand, do it in the same way. If the current baking is not enough, repeat baking on both sides.

Finished product: In Guangzhou, I have seen countless Cantonese barbecued pork, which is really authentic, not bright red, because it will turn brown when roasted, but the key is to be fragrant rather than firewood. I painted juice on both sides twice, but I didn't dare to burn it too much. My oven seems to be so hot that I don't know how to drip. After baking, there is not only a strong fork flavor, but also a garlic flavor and juicy feeling. Very thin, less fat, no feeling of wood. It looks very bright at the moment, and it really exploded.

Top2: Cantonese barbecued pork

Guangdong style barbecued pork

Materials:

250g tenderloin, Shaoxing wine100ml, barbecued pork sauce and half garlic.

Exercise:

1. Peel garlic and chop it into mashed garlic. Slap tenderloin loosely with the back of a knife, then add garlic paste, Shaoxing wine and barbecued pork sauce to marinate 12 hours.

2. Put the marinated meat into a baking tray with tin foil, and evenly spread a layer of barbecued pork sauce on the meat.

3. Preheat the oven at 200℃ for 5 minutes, then put the marinated meat in the oven, bake it up and down for about 25 minutes, take it out and turn it over, then brush it with a layer of barbecued pork sauce, bake it for 10 minute, take it out, air-cool it and slice it.