Barbecue with wine sauce

Overview

I learned it from a sister who is a master chef. She uses simple ingredients and tastes good

Choose the front part of the pork plum meat, the fat and lean kind, which is relatively tender. Remove the skin. It will be very fragrant when cooked
Add sugar
Add white wine
Pour in barbecue sauce
Add salt
Cover with plastic wrap and refrigerate for a week to allow the meat to fully absorb the flavor. Turn the meat over every day
The marinated meat is hung in a ventilated place and air-dried for more than two days
Wrap the dried meat in tin foil and bake in the oven at 220 degrees for more than an hour
Slice and serve on a plate