Barbecued pork rice is a famous dish of Han nationality with full color and flavor, belonging to Cantonese cuisine. In China, Guangdong, Taiwan Province, Hong Kong and Macau, as well as Singapore and Malaysia, the common food in tea restaurants, restaurants and Hong Kong-style fast food restaurants is barbecued pork with sauce or soy sauce covering a bowl or a plate of plain rice. Guangdong cuisine pays attention to raw materials, fresh materials, light taste and health care.

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

2) Wash the barbecued pork slightly, use kitchen paper to absorb the surface moisture, cut it into thick strips, put it in 1), mix 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 marinated meat, hang it on the top of the oven, put a big baking tray with water under it and then drip the barbecue juice.

4) Bake at 325F for 30 minutes, turn on the oven, brush the bacon juice on the barbecued pork, and turn the fire to BROIL. At this time, don't burn it, about 5 or 6 minutes, and it will be almost enough.