Chinese Food
Cantonese barbecued pork
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How famous is Cantonese barbecued pork? How popular is it? Just look at how often it appears in Hong Kong dramas and movies. And if there are any Hong Kong style restaurants all over the country, there must be this dish. The main ingredient is pork tenderloin. It is pickled with barbecue sauce and baked with honey. The finished product is red and bright in color, crispy outside and tender inside. It is suitable for both serving as wine dish and breakfast. It was rainy in those days. I had planned to go to the seaside on Saturday. But it was stormy on Saturday morning. I thought I couldn't go. I pickled this ridge. I was going to bake barbecue. Who would have thought it would be sunny in the afternoon. We had to start in a hurry again. So this piece of barbecue was pickled in the refrigerator for almost 36 hours. It turned out to be surprisingly delicious. It was consumed by me and the little guy for more than half of the lunch time. It seems to be done less ~ ~ roar.
Cooking ingredients
Cooking Steps
Step1:Prepare barbecue sauce, honey, soy sauce, cooking wine and raw soy sauce. I cut half of the pork tenderloi
Step2:Use a fork or toothpick to pierce a lot of holes on the surface of the inner ridge of the pig. It's convenient to taste
Step3:Mix BBQ sauce, cooking wine and raw soy sauce together. Put them in a fresh-keeping bag together with pork tenderloin. Massage them to taste. Put them in the refrigerator and marinate for 24 hours
Step4:Take out the marinated sirloin. Pour out the excess marinade. Put it on the tin paper. Brush a little honey and soy sauce mixture
Step5:Put in the preheated oven. 180 degrees. Heat up and down the middle layer for about 15 minutes. It doesn't need to be wrapped in tin paper. Just bake i
Step6:Turn it over. Continue to brush a little honey and soy sauce mixture. In this way, the skin will be colored and salty and sweet. The same middle level. Up and down the fire. 180 degrees. 15 minutes or s
Step7:Let's cool the slices after baking. Because the little guy is in a hurry to eat. So I cut it before it cools. It burns me to death. It can't cut very thin. 55
Step8:I use Li Jinji's barbecue sauce. Don't follow the label on the bottle. It will be very light and tasteless.
Step9:You can use pork tenderloin or plum meat. It's fat and thin with no fascia. The taste is the best.
Step10:Because the roasted pork is crispy and dry on the surface, and soup will be produced during the roasting process. The marinade is easy to paste, so just pour it out.
Cooking tips:There are skills in making delicious dishes.
