The classic Cantonese fork
By VicentaLakin
THE LEADER LIKES TO EAT FRAGRANCES, BUYS A POUND OF PORK, MAKES ME A BBQPORK, BUT IT'S THIN, IT'S EASIER TO KNOW, THINK ABOUT PLAYING WITH MY PRECIOUS AIR FRYER AND EXPERIMENTING。
Recipe Recommendations
- fine pork 约500 grams
- oyster sauce 1.5 tablespoons
- barbecue sauce 1.5 tablespoons
- soy sauce 2 tablespoons
- brandy 1 tablespoon
- black pepper 1/2 tsp of
- pepper powder 1 tsp
- honey 1.5 tablespoons
- vegetable oil appropriate amount
- salty and fresh
- roast
- an hour
- ordinary
Steps for The classic Cantonese fork
1
(a) The pork is replaced with a knife and placed in the tub with a large spoon of precipitine, 1.5 spoons of barbecue, 2 large spoons of raw powder, 1/2 small spoons of black pepper powder, 1 large spoon of brandy, 1 small spoon of pepper pepper powder, which is pegged with an ice cone or a sharp knife, and rubs the meat with a hand massage
2
We'll put the box in the fridge overnight
3
Packing meat with tin paper before roasting
4
PUT IT IN THE AIR PAN, SET IT AT 400°F, 30~40 MINUTES, THEN UNTIE IT, SEE IF THE MEAT IS RIPE AND POUR THE SOUP OUT OF THE TIN PAPER BAG FOR USE
5
One bowl, plus 0.5 spoons of greasy oil, one spoon of barbecue juice, one and a half spoons of honey, a big spoon of raw smoke, flattening
6
(A) A LAYER OF VEGETABLE OIL ON THE BOTTOM OF THE POT, WITH ROASTED MEAT ON THE SURFACE, WITH ROASTED MEAT ON THE SURFACE, SET UP AT 380°F FOR ABOUT FOUR MINUTES, TO SEE IF THE FACE IS COLORED ENOUGH, IF THE COLOUR IS NOT ENOUGH, AND IF IT IS OVERBURNED, LESS THAN ONE MINUTE NEXT
7
Turning the other side of the meat, brushing the roasted meat, doing the same thing as in the previous step. Anyway, the meat should be cooked and the surface should be coloured, and when it is cooled and forks burned, the rest of the juice from the tin paper roasted meat and the brushed meat will be evenly mixed into the small pot, and the bubble will be burned, the fire will be shut, the slice plate will be burned, and the freshly burned juice will be poured. On top of the fork, when the fork is burned, the meat is juicy, and the meat is not dry. It's doneThe classic Cantonese fork Make Tips
1. When the fork is punctured, the graft is massaged, so that the gravy can see into the meat as much as possible; second, the oven can be used, except that the temperature and function are slightly different from the air pot, and the pen used to use the oven for the past; third, the meat is baked first with tin paper, so as to preserve the water in the meat, and not too much wood; and fourth, the forklift is best served with a special plate, in any case, and now: not to say anything, let the raw pork be eaten; and fifth, lastly, not to buy a thin meat, otherwise the mouth is a little bit of wood, but if you say I want to eat a melon, then it is another。