Pineapple sauce and roast meat

1

Get ready for food: plumhead meat (i.e., on the shoulder of a pig), pineapple (selecting a little sweeter) and garlic into garlic, fork and sauce, raw and gin, honey。

2

We'll wash the plum meat clean and grow the strips, and we'll probably have cucumber coarse in the bowl。

3

Then we put garlic, raw smoke, a small amount of vase, fork sauce in it, and we put it in a lacquer, and it's covered with membranes, and it's made for four hours or more, so that the meat tastes。

4

Prepare the oven, wear the meat bar with a rotor pole, try to flip the rotor bar, if the meat shakes, fix it with a toothpick, etc., and, if it does not rotate, put it up and set fire to fire or rotate against 180 degrees of preheating。

5

Put on a fork and roast for 40 minutes. If you need to cuff it nice and delicious, you have to take the grill out every 10 minutes, evenly brush it with fork sauce, if you're baked on the net and flip your meat, and in the last 5 minutes you need to brush it with honey。

6

When the meat gets cold, slices of pineapple, and a piece of pineapple put together so that the meat can absorb the sour taste of pineapple and taste it。

1. It is best to marinate the meat in the morning and eat it in the evening, or marinate it in the evening and eat it the next day at noon. 2. Meitou pork (also known as shoulder pork or pork shoulder, which contains marbled fat) is generally best for this dish, followed by loin meat. Personally, I think pork leg meat with a little fat around the edges is also quite good; this makes the roasted meat juicier and improves the texture. Pure lean meat can be a bit dry. 3. Choose Char Siu sauce with a good color, and use real pure honey; honey with added sugar won't taste as good when roasted. 4. Choose an oven with high heat; otherwise, the meat will be tough and not tasty. 5. Be sure to brush with honey glaze frequently; this makes the finished product more glossy and attractive. Also, remember to let the meat cool down before slicing and plating. If you slice it while it is hot, the meat will fall apart and won't hold its shape.