热爱美食的朋友一定知道，广式的叉烧是非常有味的、很有特色的地方美食。
广东本地人爱吃，外地人到广东吃过地道的广式蜜汁叉烧也是很久难以忘怀，
如果想学学，只要家里有烤箱，也是可以做出味道差不多的蜜汁叉烧！
Friends who love food must know that Cantonese barbecue is very tasty and special local food. Guangdong locals love to eat it. It's a long time for foreigners to forget the authentic Cantonese honey barbecue. If you want to learn, you can make honey barbecue with a similar taste as long as you have an oven at home!
食材：
猪肉
辅料：
料酒、白糖、生抽、老抽、姜末、
叉烧酱、叉烧调味酱、蜜糖
Ingredients:
Pork
Excipients:
Cooking wine, sugar, soy sauce, soy sauce, ginger powder, barbecue sauce, barbecue sauce, honey
做法：
1、猪肉洗干净后顺直纹切厚件，加入料酒、白糖、生抽、老抽、姜末、叉烧酱，腌两个晚上，腌制过程中取出翻身几次；
2、腌好后取出猪肉，预热烤箱200度，两边再次抹上叉烧酱。
3、在烤箱底层放置烤盘，用于盛接烤时滴落的肉汁，并在烤盘上先放一层锡纸，再放一层油纸。
烤箱最上层放烤架，把猪肉用挂钩钩起挂在烤架上。
4、200度烤35分钟左右即可。每隔10到15分钟取出来稍凉后刷一层叉烧调味酱，最后5分钟取出来稍凉后刷一层蜂蜜。
5、可以切件上碟啦
Practice:
After the pork is washed, cut into thick pieces along the straight lines, add cooking wine, sugar, soy sauce, soy sauce, ginger powder, and barbecue sauce, marinate for two nights, take out and turn over several times during the marinating process;
After marinating, take out the pork, preheat the oven for 200 degrees, and put barbecue sauce on both sides again.
Place a baking tray on the bottom of the oven to hold the gravy dripped during baking, and put a layer of tin paper and then a layer of oil paper on the baking tray. Put the grill on the top of the oven, and cook the pork on the grill.
Bake at 200 ℃ for about 35 minutes. Brush a layer of barbecue sauce every 10 to 15 minutes when it is slightly cool, and brush a layer of honey after it is slightly cool in the last 5 minutes.
It's OK to cut and dish
注意事项
1、猪肉最好选梅头肉(即猪后肩至腰部的肉)或猪颈肉（即猪前腿至猪下巴的肉)。梅头肉很嫩，猪颈肉瘦中夹肥。喜欢吃肥叉烧，所以选用的是猪颈肉。
2、调料中还应该加玫瑰露酒的，这里没有加。
3、只放锡纸，肉汁滴落在锡纸上很容易糊，糊后就会冒烟。 如果只放油纸的话，肉汁滴落后，
烤干后容易沾在烤盘上，会很难洗的。
4、肉也可以直接放在烤架上，但烤出来很像猪扒。最好不要放在烤盘里，这样烤时肉容易泡在肉汁里。
Matters needing attention
The best choice for pork is plum head meat (from the back shoulder to the waist) or neck meat (from the front leg to the chin). The meat of the plum head is very tender, and the pork neck is thin with fat. Like to eat a fat barbecue, so the choice is pork neck.
Rose wine should be added to the seasoning, but not here.
Put only tin foil. The gravy drips on the tin foil and it is easy to paste. After paste, it will smoke. If you only put oil paper, after the gravy drips, it is easy to stick on the baking tray after drying, and it will be difficult to wash.
The meat can also be put on the grill directly, but it looks like a pork chop. It's better not to put it in the baking tray, so the meat is easy to soak in the gravy when baking.
