香港風味叉焼
Authentic Hong Kong style charsiu.
1 hour
材料 Ingredients
脢頭肉
Pork Shoulder Butt
醃料 Sauce Ingredients
塩
Salt
糖
Sugar
麻油
Sesame oil
乾葱頭
Dried scallion head
洋葱(切片)
Onion(Cut into pieces)
蜜糖
Honey
蒜頭
Garlic
玫瑰露酒
Chinese rose wine
方法 How To Make
1
将豬脢頭肉洗淨
Rinse the pork with fresh water
2
蒸脢頭肉至七乗熟
Steam the meat to medium
3
将豬脢頭肉切成塊状
Leave the whole pot for a while to cool down
4
将醃料跟脢頭肉拌勻, 放入密封膠袋內發酵一晚。
Mix the sauce the pieces and put them all into the sealant bag for fermentation overnight.
5
翌日, 将醃好的脢頭肉直接放上炭爐焼
On next day, put the pork pieces on charcoal fire
6
一路焼的同時, 不停将醃料掃上肉面。
While heating the pork, keep brushing the surface of the pork with fermented sauce.
7
把毎一面都焼至金香便完成
Keep heating until all surfaces go crispy and brown
