标签:
叉烧猪肉广式叉烧蜜汁叉烧 |
分类: 肉类料理 |
材料:
1- 1.5 磅
梅头肉
2-3 大勺 叉烧酱(李锦记)
1 大勺 料酒
1 小勺 蒜粉
2 小勺 糖
1/2 小勺 紅糟
少许盐
Ingredients:
1 - 1.5 lb
of
2-3 tbsps Lee Kum Kee Char Siu
Sauce ( Or Hoisin Sauce)
1 tbsp Cooking
Wine
1 tsp Garlic
Powder
2 tsp Sugar
1/2 tsp
Ang Chow/Red Yeast Rice Vinesse
Salt to taste
1.
首先把肉切成2cms左右的长条,最好要顺着纹路切长条状,这样成品切出来才会是逆纹路的。我有稍微用叉子把肉块戳戳,比较容易入味。
2.
加入所有材料,腌至少5-6个小时(我腌了一晚上)间中翻翻。
3.
用几个大的回形针把肉串起,挂到烤箱最高的架子上,底部放一盆水接住滴下来的油脂,预防烤箱起烟。
4.烤箱预热350F
(175C)把叉烧肉如烤箱烤20分钟后把叉烧拿出来刷上腌制的酱汁。烤箱转上火/ Broil
(Hi)烤8-10分钟,间中可以拿出来再刷一次酱汁。
1. Use a fork to poke all over,
marinate the pork with all the ingredients listed above for at
least 5-6 hours, I marinated mine overnight, turn the pork once or
twice in between.
2. Preheat the oven to 350 F
(175 C). Search around the house for the largest paper clips you
could find, try twisting the pin to form like a hanger, use it to
hang the pork pieces on the oven rack to bake.
3. Make sure you have a big pan
underneath with some water to hold drips/grease from the pork while
baking to prevent smoking/burning.