1.
Rinse the pork hind legs and drain the water.
2. Cut into large pieces for later use.
3. Put the hind leg meat in a basin, add the barbecued pork sauce, green onions, ginger, and cooking wine.
4. Grab well, put in the refrigerator and marinate for 4 hours.
5. Spread tin foil on the bottom of the oven, spread the marinated barbecued pork on the grill, and brush with a layer of barbecued pork sauce and honey.
6. The grill is placed in the middle of the steaming oven, the heat is up and down, the temperature is 200 degrees, and the time is 50 minutes.
7. When roasting for 25 minutes, turn on the oven, turn over and brush with char siu sauce and honey, and continue roasting for 25 minutes.
8. Bake until the surface is evenly colored.
Tips:Tips:
1. Be sure to observe the condition of the meat during the roasting process to avoid excessive roasting which may cause the char siu meat to be dry and taste bad.
2. Put tin foil on the bottom of the oven to prevent the sauce from dripping and difficult to clean during the baking process.
