First of all, it's fork in the oven. I've done it all. Suit yourself. That's the way to make roast meat, which should have been 200 times in the past seven or eight years. At least once a week, fork meat is given to Dabao, who likes to eat fork pork and egg rice from a hotel, and I want to make it myself, easy and healthy. It is self-made to control the quality of the material used and the fabric (buying large brands of spices). Let's move on. Focus: Pickled meat a day early, making it that day in a rush, at least in the morning and evening. It's only two or three hours, and it's not a good color, but it's good if you're good enough。
