Barbecued pork with honey sauce needs to be prepared with maltose, red fermented milk, oyster sauce, cooking wine, garlic, allspice powder, fine sugar, red fermented milk, soy sauce and plum blossom meat. All the ingredients for making barbecued pork sauce are poured into a bowl, mixed and stirred evenly, and then the plum blossom meat is cleaned, dried, cut into blocks, put the plum blossom meat into a sealed box, pour enough barbecued pork sauce, and put it in. After the barbecued pork is marinated, put it on the grill, put it in the preheated oven, and bake it for about 35 minutes to 40 minutes. Maltose and water are mixed evenly. During the baking process, take it out of the oven and brush it with sauce water for 2 to 3 times, then put it back in the oven, and then brush the sugar water for the last time, preferably 3 to 5 minutes before baking, so that the gloss of the barbecued pork will become better.

For Japanese barbecued pork, prepare some spiced powder, salt, ginger, onion, Japanese soy sauce, sake, crystal sugar and pork plum blossom meat. Cut the plum blossom meat into large pieces. After unfolding, knock it loose with a hammer so that the meat can be tender. Then roll it up from one side and tie it tightly with cotton rope. If you don't use rope, you will definitely fail. Add a proper amount of oil to the pot, put the meat roll in, and then turn it over until it is fried. Stir-fry some sugar to make the taste better, then add Japanese soy sauce, cooking wine, green onions, ginger, add some water to the pot, add some salt or spiced powder, boil over high fire, then simmer over low fire for 60 minutes, and then poke it with chopsticks, which is easy to puncture. Don't slice it immediately, otherwise it will easily break into slag.