第一次做叉燒就成功
Successful Barbecue Pork on your first try
重點秘訣：烤好後塗上蜂蜜，叉燒肉又亮又香甜
Key Secret Tip: Applying the honey after the barbecued meat has baked, brightens and sweetens it.
材料：
梅花肉 1200公克
蜂蜜 100cc
Ingredients:
Pork Collar Butt Meat 1200cc
Honey 100cc
醃料：
(黑)豆瓣醬 4大匙
醬油 4大匙
五香粉 1茶匙
細砂糖 200公克
紅麴粉 1茶匙
紹興酒 40 cc
Marinade:
(Black) 4 tablespoons bean paste
Soy sauce 4 tablespoons
Five spice powder 1 teaspoon
Fine granulated sugar 200 grams
Red yeast rice powder 1 teaspoon
Shaoxing rice wine 40cc
作法：
1. 將所有醃料拌勻成醃醬。
2. 梅肉切成厚約1公分的長肉條，加入作法1的醬料中醃2小時。
3. 將烤箱以上下火250℃預熱，將梅肉平鋪於烤盤上，放入預熱好的烤箱中烤約12分後翻面，再烤8分鐘。
4. 取出後於梅花肉塗上蜂蜜，再切小塊即可。
Preparation Method:
1. Mix all the marinade ingredients evenly into a sauce.
2. Cut the meat into strips of about 1 centimeter in thickness. Immerse in the marinade sauce from step 1 for 2 hours.
3. Pre-heat an oven to about 250℃, place the strips of pork collar meat flat and level into the baking tray and place into the pre-heated oven for 12 minutes, afterwards turn the strips over and bake for another 8 minutes.
4. Remove the pork collar meat and brush with honey, then cut into small pieces and it's finished.
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