Cantonese Style Fork
1.
Wash the meat and soak up the water with kitchen paper.
2.
In a bowl, put 2 tablespoons of barbecued pork sauce, 2 tablespoons of rose water, 1 tablespoon of honey, 2 tablespoons of light soy sauce, 1 tablespoon of sweet noodle sauce, 1 tablespoon of mixed pepper, and mix thoroughly.
3.
Pour the seasoning into the meat bowl and massage it repeatedly with your hands. Because the meat is not too thick, there is no hole in the meat surface.
4.
Let it stand for about 1 hour, and massage the meat every one or two hours, doing this about 4 to 5 times.
5.
Put the compact box in the refrigerator for about 2 days.
6.
Take out the meat in advance and let it cool to room temperature. Wrap the meat in a low tin and put it into an air fryer at 400°F (about 204°C) and bake it for 30 minutes.
7.
Free your hands when baking, put in a bowl, pour 2 tablespoons of honey, 1 tablespoon of light soy sauce, and 1 tablespoon of char siu sauce into the bowl and mix thoroughly.
8.
When the time is up, remove the tin foil and insert the meat probe into the depth of the meat. If it reaches or exceeds 170°F or the meat does not ooze blood, it is fine. If the temperature and blood ooze water are not reached, bake for another 10-20 minutes .
9.
Pour the juice in the package into a bowl for later use, put the meat on the baking tray, brush the juice on the grilling surface on all sides, and put it in a small oven.
10.
Use the broil function of the small oven for about 6~8 minutes. If the color is not enough after the time is up, you can bake it for a longer time. Pay attention to the oven when using the heat. Turn it over after baking, brush the sauce and bake for 6~ About 8 minutes, or bake until the color you need.
11.
Pour the leftover brushing sauce into a small pot, pour about 1/3 cup of the gravy from the roast (if the juice is not enough, you can keep the juice 1/3 cup), then add 1 tablespoon of oyster sauce, 1 light soy sauce 1 tablespoon and 1/2 tablespoon of cornstarch, mix thoroughly, raise the heat, stir constantly, burn until large bubbles are formed, then reduce the heat.
12.
Put the meat slices on a plate, pour the sauce on it, and enjoy it. Enjoy!
Tips:
1. It is best to use rose wine when marinating meat. The taste is very fragrant. If you can't find it, you can use some fruit wine or high-quality wine;
2. When marinating meat, you can add some sweet noodle sauce to make the color darker. Some friends also add red rice to marinate the meat to increase the color, but family members do not need to sell it if it is not for sale;
3. Maitou meat is relatively lean, and the meat itself is softer. It is a good choice for char siu and barbecue;
4. The feeling of using a small oven and using a large oven is completely different, especially when using a large oven, when the Broil function is used, if the high flame is set to 400°F, it will basically be able to bake for 4 minutes, although both large and small ovens are displayed. 400°F, the power of a large oven is quite large. Please remind you that you must pay attention to the oven when you use the heat, because the heat is directly roasted to the meat, there is no baking tray, and it will burn if you inadvertently;
5. Don't slice the char siu too thick, it will taste a bit thick when you chew it. Different people have different opinions;
6. The spoons, spoons and measuring cups used by the author in any food blog posts such as cooking, baking, etc., all use international measuring tools. They are not the spoons and cups we usually use to mix drinks and contain food at home or restaurants.
