Cantonese cuisine: barbecued pork
Introduction:
"Barbecued pork" is developed from "inserted pork". Barbecue is to add pork loin in the belly of the whole roasted pig and barbecue it. Because the most delicious part of a roast whole pig is the tenderloin. But a pig has only two loins, which is difficult to meet the needs of the family. So people came up with the method of burning. But only a few can be inserted, and more can not be burned. Later, it was changed to string a number of tenderloin meat and fork it. Over time, the name of barbecue was replaced by barbecue. "
Production steps:
Materials required:
Pork loin: moderate
Pork: right amount
Li Jinji barbecue sauce: right amount
matters needing attention:
Production difficulty: simple
Process: Baking
Production time: one day
Taste: other
Cantonese cuisine: barbecued pork
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