Cooking Steps

1. 

   Step1:This is a piece of plum meat I bought (the neck and back part of a pig. About a jin or two

2. 

   Step2:It's such a piece of meat. It's thin, with a little bit of fat and gluten in the middle. It's very tender. It's very suitable for barbecue

3. 

   Step3:Chunks along the texture of the mea

4. 

   Step4:I divided it into three big pieces like this (don't make it too small. It's not easy to bake

5. 

   Step5:Add about 65g of barbecue sauce (Li Jinji and Haitian are OK

6. 

   Step6:Use chopsticks to stir the sauce and meat evenly, and use chopsticks to poke a few holes for the taste. Then put the meat in the refrigerator for the nigh

7. 

   Step7:Put the marinated meat into the rice cooker (add the marinated meat soup together. No need to add water

8. 

   Step8:Take out after a steaming procedur

9. 

   Step9:Put oil paper on the baking tray. Put the meat on the baking tray. 160 ℃ for 25-30 minutes (I use a super small oven, so 150 ℃ for 30 minutes

10. 

    Step10:Roasted pork slices ready to ea

11. 

    Step11:Just after the rice steaming process, the remaining gravy in the pot is poured into the non stick pot

12. 

    Step12:Put the diced meat into the pot with the gravy and stir fry until the gravy is collecte

13. 

    Step13:Stir fry until the soup is thick and pour in some water starch to thicken i

14. 

    Step14:Stir fry the water starch of the barbecued por

15. 

    Step15:This is the fried pork filling. It can be used for BBQ pastry or BBQ bag.