Barbecued Pork
1.
Wash the lean meat and drain the water;
2.
Cut two pieces in half, poke some dense small holes with a bamboo stick to make the lean meat easier to pickle, and then apply a small amount of salt;
3.
Put the lean meat in a large bowl, pour the char siu sauce, soy sauce, and pork rib sauce;
4.
Add pepper;
5.
Peel the garlic, wash it, smash it, put it in a basin, put on disposable gloves, grab the lean meat, let each part of the meat infiltrate the sauce, wrap it in plastic wrap, and put it in the refrigerator to preserve and marinate for half a day;
6.
The marinated lean meat is placed on tin foil, and the sauce exuded from the marinated lean meat is poured on the lean meat;
7.
Wrap it up, put it on a baking tray, put it in the middle of the oven, and bake at 210 degrees for 20 minutes;
8.
Take it out after 20 minutes and apply a layer of honey water;
9.
The tin foil does not need to be wrapped, and the lean meat is exposed and bake for 5 minutes.
Tips:
Lean meat with a little fat, the barbecued pork meat is more fragrant, the oil penetrates out and is bright and charming, if you like a darker color, you can put a little soy sauce together to marinate. If you have maltose at home, you can use it without honey. . It just so happened that the maltose at home ran out, so I used honey instead. The tin foil can prevent the meat sauce from flowing into the baking tray, which is convenient for cleaning.
