香港蜜汁叉燒英國做如何揀肉分割肉最重要你要知四大重點跟足效果天與地家用法方專業效果你值得更好 Chinese BBQ Pork Tutorial (English Subtitles)
今集我會同大家整港式蜜汁叉燒
我看見有很多位大家都忽略了或者甚至不知道的而那些位往往是最重要的
珍貴資料值得看
Meat Dee 哥和韜韜教大家古法叉燒
   • 阿Dee識食  古法港式叉燒  
Meat Dee 哥家用叉燒
   • 阿Dee識食  家用叉燒速成班  
今日我很希望教大家在家中可以用正確的家用方法
無論在揀肉、切肉、醃法、烘焗這四大重點
做到一個真真正正很有水準叉燒
材料
梅頭 4斤 約2400克
醃料
雞蛋 2隻
生粉 3湯匙
糖 3湯匙
五香粉 1茶匙
海鮮醬 2湯匙
叉燒醬 8湯匙
生抽 4湯匙
玫瑰露我用了 Vodka4湯匙
蒜蓉 2湯匙
乾蔥蓉 2湯匙
雞粉1湯匙/鹽2茶匙optional)
蜜汁
純蜜糖 400克
生抽 11.5湯匙
水 34湯匙

In this episode, I will show you how to make Hong Kongstyle honeyglazed char siu. I noticed that many people overlook or are unaware of certain aspects, which are often the most important.

Please note that the recipe for Hong Kongstyle honeyglazed char siu typically involves marinating and roasting pork, resulting in a flavorful and tender dish.
ingredients:
2400g Pork boneless shoulder
marinade:
2 eggs
3tbsp potato starch
3tbsp sugar
1tsp 5spices powder
2tbsp Hoisin Sauce
8tbsp Char Siu Sauce
4tbsp Light Soy Sauce
4tbsp Vodka ( Chinese Rose Liquor)
2tbsp ground garlic
2tbsp ground shallot
Honey sauce:
400ml Pure honey
11.5tbsp light soy sauce
34 tbsp water
1 tbsp chicken powder/2tsp salt(optional)

The other old Hong Kong Classic dishes:
Old Hong Kong Style Russian Beef Rice in rich meat sauce
   • Beef Stroganoff Rice in Hong Kong Sty...  

Classic Hong Kong Ying Yan Fried Rice
   • Tai Chi Ying Yang Fried Rice  Classi...  

Old Hong Kong Deep Fried Chicken leg
   • Video  

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