Cooking Steps

1. 

   Step1:Cut the pork shoulder into strips with a cross section of about 5cm for future us

2. 

   Step2:Soak red koji rice in rose wine and soy sauce for about half an hour until the rice grains become soft. Use spoon to crush red koji rice. Extract red pigment. Then filte

3. 

   Step3:Add oyster sauce, honey and black pepper to the filtered sauce. Mix well to make the barbecue sauce

4. 

   Step4:Put the plum meat in the fresh-keeping bag. Pour in the sliced ginger and garlic. Then pour in the barbecue sauce. Seal and put in the refrigerator. Marinate for 48 hours

5. 

   Step5:Put the cured meat on the grill. Put a baking tray with tin paper under it. Open the grill in the oven. Preheat to 200 ° C

6. 

   Step6:Take a tablespoon of barbecue sauce left over from bacon. Add 1tbsp honey and 1tbsp oil. Mix well to make honey sauce

7. 

   Step7:Brush honey evenly on both sides of the meat. Put it into the upper middle layer of the oven. Bake for 10 minutes at 200 ° C. take it out and brush honey again. Turn it over and return it to the oven. Bake for 10 minutes at 200 ° C

8. 

   Step8:Brush a layer of oil on the barbecue coming out of the oven. Let the barbecue rest for a while. When it's cool to warm, slice it and put it on a plate