Pork neck, plum meat
dried orange peel
barbecue pork sauce
All kinds of Chinese medicine powder
fermented soya bean curd
green onions, ginger and garlic
Hong Kong Style Double Combination of BBQ Pork + Roast Pork
I eat every day.
Kids who deserve a beating.
Plum meat, you can also use tenderloin, ribs, and wings.
The main thing is to make the sauce first.
Some bosses will use red currant rice water and some will use gardenia water.
I soaked the red yeast rice in water first, then put the onion, ginger and garlic in it, then put all the above ingredients in it and stirred well, then put the meat and wine in it.
It’s a good brand.
I’ll do without the Southern Milk.
This one’s okay. Lee Kum Kee is better.
Marinate overnight, marinate in the evening, ready for lunch the next day.
Marinated meat in the oven rack to cool for half an hour to let the moisture evaporate some, then put the oven preheated for ten minutes maximum heat, put the oven maximum heat roast for 30 minutes, the following is the focus, brush the malt syrup, both positive and negative, and then roast for ten minutes and then brush, so brush five times can be out of the oven.
That’s it for the test.
Make sure to let it cool before you cut it.
I grilled a random roast.
That’s three times as much as you can make.
We’ll talk about the roast pork next time, so stay tuned.
The most important thing about Hong Kong style is that the rice is made with silk tooth rice, and you can add a little pickle lettuce to the rice, which is healthy for meat and vegetables.
This can relieve fatigue, roast duck rice, pig’s feet rice can also be eaten with it.
On the right is a small pickle, which is salted with garlic and shallots, as they do in Tsim Sha Tsui, and lettuce leaves.
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