Authentic practice of Cantonese barbecued pork

The authentic practice of Cantonese barbecued pork is as follows:

Ingredients: 600 grams of plum head meat and 6 salted egg yolks.

Accessories: 20g onion, maple syrup 15g, 50g barbecued pork sauce, 8g fine sugar, 20g red yeast powder, 20g clear water, 3g soy sauce, Jiang Mo 10g minced garlic 10g, and proper amount of vegetable oil.

Steps:

1, cut the middle meat, but don't cut the meat.

2. Stuff the cut part in the middle of the meat with salted egg yolk, and then seal your mouth with a toothpick.

3. Sauce. Prepare a small bowl, add barbecued pork sauce, maple syrup, fine sugar, monascus powder, clear water, soy sauce, minced onion, Jiang Mo and minced garlic, and stir well.

4. Pour the prepared juice into the meat, spread the sauce evenly in the meat, then cover it with plastic wrap and put it in the refrigerator for more than 3 hours.

5. Brush a layer of oil in the inner container of the rice cooker, put the pickled plum head meat, filter the juice of the pickled meat and pour it into the inner container.

6. Cover the rice cooker and start cook the meat. When it is half cooked, lift the lid and turn it over. Then continue to cover and cook until the water is dry.

7. Take the meat out of the rice cooker and slice it, and pour the right amount of maple syrup on it. Barbecued pork with egg yolk is ready.