Barbecued pork sauce is rich and sweet. You can order Jiaojiao, mix noodles, stir fry and barbecue… Of course, the biggest way to eat barbecued pork is to marinate barbecued pork. Barbecued pork is a kind of Cantonese cooked food. It’s best to cook it in an open oven. It’s fragrant. It’s salivating when you think about it;

Ingredients

600g pork neck meat
50g onion
3 pieces of pastry
1 tablespoon tea seed oil
3 G raw meal
1 tablespoon water
1 tablespoon surface egg liquid
3 tablespoons barbecue sauce
1 tablespoon soy sauce
2 g salt
1 tablespoon wine
1g chicken powder

Directions

Step 1
Barbecue sauce and other main materials

Step 2
Put barbecue sauce in the meat

Step 3
Add other seasonings and marinate for 1 night

Step 4
Take out the meat and cut it into small strips (I only use half of the pickled meat to make barbecued pastry), and the onions fight for small strips

Step 5
In a hot pot, add 1 tsp tea seed oil and saute shredded onion

Step 6
Stir fry shredded pork until done

Step 7
Add the remaining onions and fry until done

Step 8
Add a little water to boil the raw flour

Step 9
Pour the flour water into the shredded meat and dry it over low heat

Step 10
Barbecued pork shreds to cool

Step 11
Cut the pastry in half and put the barbecued meat stuffing in the middle of the pastry

Step 12
The ends of the pastry are covered with meat in the middle

Step 13
Just close the two ends slightly

Step 14
Apply egg liquid on the surface of the pastry

Step 15
Put it in a 180 degree oven

Step 16
Bake for 20 minutes

Step 17
Take it out and let it cool

Step 18
Ready to eat