Cooking Steps

1. 

   Step1:3 tablespoons of Li Jinji barbecue sauce, 3 tablespoons of Li Jinji oyster sauce, 2 tablespoons of lion syrup. Mix well. Put into the food box for use.

2. 

   Step2:Cut the pork neck into three finger wide chunks. Put them into the food box. Mix them with the sauce and refrigerate for 24 hours. During cold storage, occasionally turn it over several times. It tastes more even.

3. 

   Step3:230 degrees. Warm up for ten minutes. Bake at 200 ℃ for 10 minutes. Remove and brush the gravy, then put in 180 ℃ for 15 minutes. Turn over and brush the gravy for 180 ° 15 minutes. Finally brush the gravy for 180 ° 5 minutes. Cool the cut piece out of the oven. If there is no oven, you can fry it directly on both sides in a pan until golden. Of course. The flavor is different.