1. Cut the whole pig's front buttock tip (plum meat) into strips about 4cm wide, 2cm thick and10cm long.

2. Put the barbecued pork sauce into a large bowl, add minced garlic, cooking wine, white sugar and soy sauce, and make it into a thin and moderate marinade.

3. Spread the sauce evenly on each piece of meat, and be sure to let all parts eat the seasoning. Put the coated meat strips into the safety box cover, seal them and store them in the refrigerator for 2 days.

4. Set the oven temperature to 200 degrees Celsius, fire up and down, and preheat for 3 minutes.

5. Stack the marinated meat strips side by side on the grill, leaving a gap in the middle for uniform heating. Use a large baking tray under the grill to hold the dripping grease and sauce (for easy cleaning, it can also be lined with a layer of tin foil).

6. Put the grill with meat and the baking tray for receiving juice into the oven. The oven temperature is still set at 200 degrees Celsius, and the fire is on and off for 20 minutes.

7.20 minutes later, take out the baking tray, brush the strips with the remaining sauce (or the sauce received from the baking tray) and turn them over. Raise the oven temperature to 240 degrees Celsius and bake for 20 minutes.

(hint)

1. Barbecued pork sauce can be bought in the condiment section of supermarkets and vegetable markets. Pay attention to brand and quality.

2. After barbecued pork is naturally cooled, it can be sliced and eaten.

I hope this helps.