Barbecued Pork
1.
Cut the meat into slices about one centimeter thick.
2.
Use a fork or toothpick to make small holes in the surface of the meat. (For better taste)
3.
Put the tied meat into the basin.
4.
Marinade: 4 tablespoons of cooking wine, 3 tablespoons of soy sauce, 2 tablespoons of white sugar, 2 tablespoons of oyster sauce, 8 grams of salt, and an appropriate amount of red yeast rice. (If the red yeast rice is for coloring)
5.
Pour the marinade into the meat.
6.
Then add the chopped green onions and ginger slices and grab them with your hands
7.
Wrap it with plastic wrap and put it in the refrigerator for two hours. Remember to turn over halfway!
8.
The marinated meat is taken out and air-dried for about half an hour. (This can shorten the baking time)
9.
Put it in a preheated oven at 200 degrees, and bake for 40 minutes in the upper and lower heat. Use a baking tray lined with tin foil to collect the juice.
10.
The roasted meat is rinsed with a layer of honey while it is hot. Dry until it is not hot to slice and eat.
Tips:
If there is no red yeast rice powder, you can leave it alone. If the meat can be marinated overnight, it will taste even better! Pick out the green onions and ginger when they are baked in the oven!
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