Cooking Steps

1. 

   Step1:Stir fried salt and bacon with Chinese prickly ash and star anise. Massage with 20ml wine and 10g sugar. Refrigerate overnight. Note - only pickled meat makes the protein chain form can it have elastic taste. And it absorbs enough water to bake without drying. Tender meat flour is actually papain. It's a natural additive. But as long as you have time, you don't need to bother it.

2. 

   Step2:Make barbecue sauce before going to bed the next day. Ice sugar under the small milk pot. Drop some oil. Stir fry sugar. The real red and bright color of barbecue comes from the natural caramel color. The red koji powder under the lower color is a side-by-side way.

3. 

   Step3:Stir fry the caramel and add the brown sugar and 80ml water. Boil the Siraitia fruit liquorice until it is thick and foamy. Remove the Siraitia fruit liquorice and add the soy sauce and oyster sauce. Boil the rice wine until the sauce is thick. When the hanging wall at the bottom of the pot can slowly fall, it will be finished.

4. 

   Step4:Let the sauce cool. Take out the marinated meat last night, wash it and dry it, or dry it with kitchen paper. Put it into the bag again, pour in the barbecue sauce and Qujiu, massage evenly and put them into the refrigerator for refrigeration. Then go to sleep.

5. 

   Step5:Take it out before cooking on the third day. Wrap the tin paper and bake in the oven. 200 ℃ for 30 minutes. Turn over once every 15 minutes. Add marinade sauce during the process. Bake and collect the sauce. Then reduce to 160 and bake for another 30 minutes. Reverse according to the juice condition and coloring degree. If you like it, you can bake it longer. Open the tin paper and brush the sauce on the meat in the second half of the baking. Brush the diluted honey two minutes before the final baking.

6. 

   Step6:I think it can be eaten with tropical fruits with strong fruit flavor, such as mango or pineappl

7. 

   Step7:A few pieces is enough for a bowl of ric