Barbecued Pork Crisp with Honey Sauce

Name: Barbecued Pork Crisp with Honey Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Plum meat; 2 Indian Flying Cake; 2 spoons Barbecued Pork Sauce; 2 petals garlic; 1 spoon Oyster sauce; a little Soy sauce; 15g honey; 1 spoon Cooking Wine; 1/2 bowl Water starch; a little Cooking oil

by Yunduo Bread (From WeChat.)

4.6 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

3

The traditional method of barbecued pork requires marinating and baking. It takes a long time and nothing to say. The seasoning of the marinade is very hard work. Fortunately, Lee Kum Kee's barbecued pork sauce makes it easy and convenient to make barbecued pork sauce. Then use Indian flying cakes instead of traditional meringue, so that the char siu pastry becomes a delicacy that can be enjoyed at home.

Barbecued Pork Crisp with Honey Sauce

1. Put a little oil in a pan, add minced garlic to a low heat and stir until fragrant.

2. Cut the plum meat to the size of a little thumb lid, put it in a pan, stir out the oil, cook in the cooking wine, add two spoons of barbecued pork sauce, a spoonful of oyster sauce, a little soy sauce, and honey and stir well.

3. Add appropriate amount of hot water to submerge the meat, turn to a low heat and simmer for an hour after boiling on high heat.

4. When the gravy is thickened, pour in half a bowl of starch water, turn to medium heat to collect the thick gorgon juice, and put it in a fresh-keeping box for four hours.

5. Thaw the Indian flying cakes at room temperature, sprinkle a little hand powder on the chopping board, roll out the softened flying cakes with a rolling pin, and press out the round noodles with a mold.