Cantonese barbecued pork is a common practice. How to make authentic Cantonese barbecued pork?

Cantonese barbecued pork is a common practice

food

condiments

lean pork

500 grams

condiments

Barbecue sauce

3 tablespoons

Light soy sauce

4 teaspoons

dark soy sauce

1/4 tablespoons

Chinese prickly ash powder

1/2 spoons

high wine

2 tablespoons

step

1. Preparation: marinate the materials in a large plate by hand, insert holes in the meat strips, then put them in a dense box and refrigerate for 2-3 days;

2. Pot-making: use a pan, turn on a big fire, and fry the meat on the four sides slightly;

3. Half a pot of water, boil, and use a spoon to remove floating foam;

4. Enlarge half a pot of water, cover the pot, and slow down when you are in cook the meat. Turn over the sides of the pork every few minutes, and then cover it several times, which means to ensure that the pork is cooked inside, and insert chopsticks into the meat from time to time. If it can be inserted smoothly, it proves that the meat is cooked;

5. Open the lid and collect the juice with slow fire. Don't fire until the juice is almost dry. Add 1 tablespoon soy sauce and 1 teaspoon honey, stir well in the pot, so that all sides of the meat are stained with the sauce, and then fry with low fire until it feels burnt. Try to fry all sides evenly, but not too burnt. Slice it after frying and eat it.