Hello Everyone, today I am making Char Siu
Click to watch:
梅頭豬肉,八分至一吋厚
甜椒粉兩湯匙
一個半湯匙生抽
半茶匙鹽
半茶匙雞粉
半茶匙鹽
半茶匙雞粉
一茶匙糖
一茶匙五香粉
兩湯匙玫瑰露酒
一湯匙生油
六湯匙麥芽糖水
Ingredients:
6 pieces of pork shoulder, 1 inch thick
2tbsp Paprika
1.5tbsp soy sauce
1/2 tsp salt
1/2 tsp chicken powder
1 tsp sugar
1 tsp five spice powder
2 tbsp Chinese rose wine
1 tbsp cooking oil
6 tbsp diluted maltose
做法:
一茶匙五香粉
兩湯匙玫瑰露酒
一湯匙生油
六湯匙麥芽糖水
Ingredients:
6 pieces of pork shoulder, 1 inch thick
2tbsp Paprika
1.5tbsp soy sauce
1/2 tsp salt
1/2 tsp chicken powder
1 tsp sugar
1 tsp five spice powder
2 tbsp Chinese rose wine
1 tbsp cooking oil
6 tbsp diluted maltose
做法:
將調味料放進大碗內撈勻,再放入豬肉, 醃四小時,醃得愈耐愈入味. 倒入生抽撈勻. 將豬肉放在盆上. 焗爐預熱十五分鐘後,將焗盆放入焗爐, 攝氏二百度火,焗二十分鐘. 將麥芽糖搽上叉燒兩面, 再焗三至四分鐘. 將焗爐轉烤程式烤四分鐘,烤至乾身後取出. 將焗盆的燒汁加上麥芽糖水，再搽上叉燒上,叉燒已經完成了.
很美味，如喜歡的話，請訂閱我的頻道呀！
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