Hanging Furnace Barbecued Pork

Name: Hanging Furnace Barbecued Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Plum meat; 70g Barbecued Pork Sauce; 20g Oyster sauce; 10g Soy sauce; 10g Sugar; 10g Sake; Some Scallion Ginger Garlic Slices

by Late night chubby da

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Barbecued pork is a traditional famous dish in Guangdong Province, belonging to Cantonese cuisine. It is a kind of Cantonese siu-mei. It is mostly red, made of lean meat, and slightly sweet. The marinated lean pork is hung on a special fork and grilled in the oven. A good barbecued pork should be tender and juicy, bright in color, and full of flavor. Among them, it is better to have a balance of fat and lean meat, which is called "semi-fat and lean". Well, the popular science time is over. The barbecued pork we watched in the TV series are all hanging. What should I do at home? . . Let's take a look at the recipe

Ingredients

Hanging Furnace Barbecued Pork

1. Wash the pork and cut into large pieces. Take a basin to soak the blood.

2. Sliced green onion, ginger and garlic

3. Mix all the seasonings with green onion, ginger and garlic

4. Take out the blood-soaked flesh and tie it with a toothpick (imagine your enemy, the effect is great, the stick is very fun)

5. Put the meat in the seasoning, and make a deep slaughter for each piece of meat.

6. After each piece of meat is finished, put it into a compact bag, pour in the remaining seasoning juice, exhaust the air and marinate for 24 hours. (I am 48 hours, I like to be more tasty)