Barbecued pork is one of the most famous Cantonese dishes. It is usually used as a cold dish. The formula is different, and the taste is slightly different. But generally speaking, it is characterized by Maotai flavor with garlic flavor, and then sweet taste. These flavors are well combined. It is just out of the oven, and it has the advantage of cold eating, of course, Generally, the dishes should be heated slightly. After all, it’s a little too cold to eat from the refrigerator, which affects the taste.


800 grams plum meat
A handful of red rice


Step 1
Cut the plum meat into strips with the same thickness, about 1 cm thick

Step 2
Cut green onion into small pieces, slice ginger, cut garlic into small pieces and set aside

Step 3
Put a little water in the pot to boil, turn the heat down and boil for 10 minutes, then let it cool. The soup can be used to improve the color

Step 4
Put maltose in a little water and set aside. Put all seasonings in the basin

Step 5
Then add proper amount of boiled cold red koji water and mix well

Step 6
Put the meat in the sauce, mix well, put a little dry starch, and then hold it for two or three hours

Step 7
After marinating the meat, preheat the oven at 250 degrees for a few minutes, then put the meat on the grate and put it in the middle of the oven to bake

Step 8
The bottom of the heating tube to put a tray pad tin foil, there will be oil drops down, it is best to pad a piece of tin foil

Step 9
Bake for 15 minutes, then brush the maltose syrup on the back end, then bake for 10 to 15 minutes on the opposite side, and brush the syrup again after coming out