Honey sauce and roast meat
By VicentaLakin
Fork meat belongs to the cuisine department and is one of the Guangdong flavors. The main diet is pork ridges and the main cooking process is barbecue. It's red and fresh. Forks are of two types: “low cabinet” forks and kitchen forks. The low-box fork burn, which is very important in the selection, must be a “willow gun” (a willow behind a pig's spine) in order to be juicy and fragrance, with a good meaty effect, with a burnt fork burn, with a “skinned” state, which is the best。
Recipe Recommendations
- sweet and sour
- roast
- a day
- simple
Steps for Honey sauce and roast meat
1
Preparation materials: ridge, fork, onions, ginger, garlic sauce, honey
2
The meat is washed clean and slit into large pieces of toothpicks for ease of taste. The onions were laid under the skin of the sauna and fork sauce, garlic sauce and honey。
3
The amount of fork sauce is the same
4
Pickled is made for at least 24 hours, usually for about 30 hours, and is rotated every 7 or 8 hours。
5
The warmer is taken early and the oven drys slightly; the oven is preheated at 190 degrees and baked for 20 minutes, bearing in mind the juice dripping down of the grill with tin paper。
6
(a) Take out, with two sides of pickled fork sauce, and bake for about 10 minutes, take out brushing honey and bake for another 5 minutes
7
Bake the plateHoney sauce and roast meat Make Tips
The best meat for making char siu is shoulder meat. Shoulder meat comes from the pig's upper shoulder and contains over 90% lean meat, with interwoven threads of fat visible in its cross-section. When roasted, the fat threads melt, resulting in a texture that is fragrant, tender, and not greasy. If you do not have shoulder meat, you can substitute it with lean tenderloin, though the texture will be somewhat drier. When roasting char siu, brush a mixture of honey and water over the surface to coat the meat in a glaze and reduce moisture loss during cooking.