1. Use a meat hammer to loosen the pork chops. One side is enough and put in a large bowl.
2. Stack the three pieces together and insert them evenly with a sharp knife. I remember the Cantonese jokingly described some people: If you want to live or die, you need to insert a knife into a big arm (leg). Say so, but there are a few who really dare to insert themselves, haha, let's insert pork.
3. Prepare the seasoning.
4. Set a bowl, 1 tbsp Lee Kum Kee barbecued pork sauce, 1 tbsp Lee Kum Kee oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1/4 tsp black chili powder, 1 tsp brandy, 1/2 tbsp honey , Mix thoroughly.
5. Put half of the marinade in the meat first, knead it with your hands, then put the other half, knead it, knead twice to make it more flavorful, then put it in a compact bag or box for about 1 hour. You can put it in the refrigerator when you are not in a hurry. One night.
6. Put a small bowl, adjust the surface and brush the sauce, 1 tbsp of barbecued pork sauce, 2 tbsp of honey, 1 tbsp of light soy sauce, stir well, spray or brush a layer of vegetable oil on the bottom of the air pot, drain into the meat, and brush on the surface. Brush the juice in layers, set 400°F for 3 minutes, and then set 370°F for 5 minutes.
7. Turn the meat over and apply a layer of surface seasoning. Set at 370°F for 5-7 minutes or until the meat is fully cooked. Eat directly or sliced after cooking. Brush the surface with the remaining juice, because the brush dipped the raw meat noodles. Put it in a small pot, add 1 tablespoon of water starch, stir evenly, cook until foamy, and then pour it on the surface of the cut meat. The steps are easy to understand, so I won’t take pictures.
Tips:1. The author does not prepare rose dew wine when making marinade, so I used brandy. Rose dew is best to use. Rose dew is the best match for barbecue and roasted char siu;
2. The pork is roasted at 400°F for 3 minutes. The surface of the meat is roasted to lock the moisture inside, and then the temperature is lowered and the meat is roasted.
