Information:

Meat (front leg) 2kg.

Information:

Sugar 500 grams, salt 100 grams, sorghum wine 200 grams, 100 grams of red onion, 50 grams of peel, 100 grams of soy sauce, 100 grams of sweet noodle sauce, 2 eggs, 250 grams of maltose, 1 gram of food coloring yellow No. 5.

How to make:

1. Cut the plum meat into large strips.

2. Marinade: sugar, salt, green onion, minced tangerine peel, sorghum wine, soy sauce, sweet flour sauce.

3. Add 2 eggs and the coloring into the marinade, and marinate for 40 minutes at room temperature.

4. Skewer the meat with a fork and bake at 270 degrees Celsius for 20 minutes.

5. Remove from the oven until the tops are browned and the edges are charred, then drizzle with honey sauce (melt the malt sugar first).

6. Place in the oven and bake until the tops are dry and glossy, then drizzle with the honey sauce and wait until the honey sauce is slightly dry.

(is pork, Japanese, Hong Kong-style barbecue pork is made of pork)

2, pork tenderloin cut long strips (like the thickness of the mouth bar) with Lee Kum Kee brand barbecue sauce 2 tbsp, and seafood sauce half a spoon marinade meat 4 hours into the grill into the oven at 220 degrees for 20 minutes, then turn over and bake for another 20 minutes, and finally coated with honey and then bake for another 10 minutes, and then change the once coated with honey bake for another 10 minutes. The total time to bake is 60 minutes. Total time to bake is 60 minutes. Remove from the oven and chill, then slice and enjoy.

Roasted chicken wings are also marinated in barbecue sauce for an hour and a half into the baking dish into the oven at 220 degrees for 40 minutes, turning once halfway through, baked out of the flavor, chicken wings can be browned. After baking chicken wings oil all out will not be greasy. It is recommended that the first layer of tinfoil in the baking dish, easy to clean.

Three, barbecue pork

Materials: pork, Lee Kum Kee barbecue sauce, cornstarch (a little), sugar (a little), oil

Practice:

1, cut the pork into about 1.5-2CM thick many slices of large pieces, and then use the back of the knife in the pork on both sides of the fine chopping each time, the pork chopped soft, so that the flavor;

2, with the raw meat of the first layer of tin foil in order to taste;

2, with the first layer of tin foil in the baking dish, so that it is not greasy. Use about 1 LB of pork with 5 tablespoons of BBQ sauce, and make sure the bottom side of the pork is slathered with BBQ sauce;

4, cover with plastic wrap and marinate in the refrigerator overnight (we usually season the pork in the afternoon, and marinate it until nearly noon the next day);

5, heat a frying pan, and when it is hot, put down the pork pieces and saute them, and wait until the sides of the meat in contact with the pan turn colorful;

5, heat a frying pan, and then put down the pork pieces. When you can poke your chopsticks through the pork, you've got a deliciously simple BBQ pork dish!

Tips:

1, pick the pork called "sandwich meat" part of the meat, this part of the meat is mainly lean, slightly interspersed with some fat fat layer, the meat is particularly tasty (but if there is a hard tendon, to be

picked off), and the process of burning the fat layer melted, so that barbecued pork inside a little grease, the taste is more delicious. More flavorful;

2, do not follow the Lee Kum Kee barbecue sauce bottle instructions posted on the instructions of the portion and marinating time to do barbecue, according to their instructions to make the barbecue flavor is not good, and

and bland; under the barbecue sauce portion to be sufficient, marinating time to be long enough! And although the instructions say to grill it, it's healthier to grill it instead of frying it, it doesn't burn easily, and it tastes just as

good! ^_^

3, the first hot pan on high heat on both sides of the marinated meat, you can make the surface of the meat in a short period of time to cook a thin layer, sealing the inside of the meat is not cooked meat juice, and then turn to low heat

slow frying, so that out of the barbecued pork inside is very fresh, and soft, not too dry hard.

4, with the back of the knife to pat loose, conducive to flavor; but sugar and raw flour should never be more down;