Before the cold meat store, the meat went straight to the market, where the meat, at best, was fat, and where it was, it never seemed to matter. Now it's getting thinner and thinner, and the back of the front leg, the back of the ridge, and the bones, but we're not even close enough to get the neck meat out. To buy this piece of meat, it didn't cost much, but it didn't. That day, when I went to pick it up, I left a chop in my home shop, and I cut it apart with a knife. Come on, let's try it first. After a little fry, I'm so sorry, I'm so frickin' frickin'
Forkburn is the same food that no one loves, even abroad is almost unknown, and “BBQPork” is a necessity when people eat Chinese. In the past, forks on the table were always bought at the barber shop, but since making a small boiler, they have eaten homemade forkburns, which are cheap, convenient, and enjoy the full expectations of the roasting process. In order to be soft, juicy and colorful, forkburns must choose a "half-weight" pig's neck, also called plumhead meat。
