1. Clean the meat, cut the three layers of meat into pieces, not too big, slice the garlic, put a little oil and salt, 2 tablespoons of barbecued pork sauce, cover and store in the refrigerator for 24 hours. (Because I have to go to work during the day, I always come back from get off work to marinate, and come back to bake the next night) When I come back from get off work the next day, wrap the baking tray with foil and place the meat.
2. I used Lee Kum Kee’s Char Siew Sauce
3. Preheat the oven for 5 minutes, put the meat in and bake for 15 minutes, take it out, turn it over, then bake it for another 10 minutes, turn it over again, several times in a row, when the sauce is about the same, in the picture a layer of char siu sauce, bake it for 10 Minutes, turn it over and apply on the other side, 2.3 times in a row, and then apply the last time.
4. Let it dry before it's out of the oven to avoid getting too hot
5. Don’t cut what you want, I usually don’t cut, because the time I cut is not very big
6. I left a little bit and took it to the company for lunch the next day
7. Note: Be careful when wrapping the pots with tin foil, otherwise it will be troublesome to wash the pots after baking (the pots come with the oven)
Tips:Pay attention to wearing gloves or a towel when holding the baking tray, it will be hotter
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