You like to eat Hong Kong-style roasted meat, but you can't buy the authentic one? Teach you a very simple method, which is definitely the favorite of office workers! Marinate for one night, and you can roast it. It is definitely a time-saving and super-fragrant cooking artifact!

Materials?

Li Jinji barbecued pork sauce 10 spoon

Proper amount of soy sauce

Ginger 10 tablets

Proper amount of salt

Proper amount of cooking wine

Appropriate amount of honey

Two half-fat and half-lean pork breasts.

Zhumeiliusi alley

Aauto faster version of Hong Kong-style roasted meat?

Wash and drain the pork, and use kitchen paper towels to absorb the surface moisture.

Add a little salt, soy sauce, ten spoonfuls of barbecued pork sauce, shredded ginger and cooking wine to the surface of the meat, and put it in the refrigerator for one night.

Preheat the oven, the upper layer is 220 degrees, and the lower layer is 200 degrees. Coat the marinated pork with a layer of marinated bottom juice, put it on the grill, lay a layer of tin foil on the bottom chassis, bake for 20 minutes, coat the surface with honey, and bake for 10 minute. Then turn the meat over and repeat the above process. Then you are finished!

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Delicious and mouth-watering Hong Kong-style barbecued pork has come out!

Cut it and enjoy the food!

I couldn't help stealing a few pieces before serving.

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skill

Barbecued pork with flowers tastes better because it has oil.

I like the barbecue in Guangdong restaurants, especially the barbecued pork. Every time I go to a restaurant, I can't help drooling over the shiny red barbecued pork hanging in the baking tray window. At present, food does not care about its image.

Because I love eating, I will ponder how to do it at home and find all kinds of complicated recipes to cook. The taste is good, but I always feel a little worse, and I can't figure out why.

Inadvertently, during the Spring Festival this year, my aunt ordered the barbecued pork I made for everyone to taste, and also temporarily searched the Internet, and even found me a treasure, that is, rose wine. According to the data, this is a must for Cantonese roast meat, and it is also the secret weapon of Cantonese roast meat master. No wonder barbecued pork is always out of place. It turns out that it lacks a little rose fragrance just because it lacks this sharp weapon.