Honey sauce char siu
raw material:
Net lean meat 5000g, light soy sauce 200g, refined salt 100g, five-spice powder 10g, guihou sauce 25g, sugar 300g, fenjiu 200g, sesame sauce 75g, red yeast rice 5g, syrup 1000g, qing 250g.
Preparation Method:
(1) Cut the pork into long strips 3cm wide and 30cm long. Mix salt, sugar, soy sauce, western, guihou sauce, red yeast rice, and sesame sauce evenly, and mix all the meat strips of the knife in the mixture and marinate for 3 hours.
(2) Put the meat through the char siu ring, put it in the oven and bake it until it is all red.
(3) Mix the syrup with water, dip the roasted roasted pork and take it out and hang it.
Flavor characteristics:
The color is rosy and sweet as honey.
remark:
[Laughs] Zhuhou sauce: According to legend, it was created by Foshan chef Liang Zhuhou, one of Foshan's specialties, used to cook chicken, cow, duck, pig and other livestock and poultry meat, fragrant and flavorful, tender meat, not greasy. The market can buy it.
[Laughs] Syrup, also known as "caramel sugar". A sugar made by the glycosylase in malt acting on starch in crushed rice.
Boiling method: Citation, thank you author
Fees:
Brown sugar 500g, rock sugar 100g, water 500g,
Here's how:
1. Prepare brown sugar and rock sugar.
2. Put water in the pot and open the brown sugar and rock sugar until it melts and stir constantly.
3. After the water is boiled, turn on a medium-low heat and slowly simmer, and stir constantly to avoid bitterness in the paste pan.
4. Thicken the brown sugar water and turn off the heat to cool.
5, syrup is ready.