Burn the fork
By VicentaLakin
The fork burn has been done all over the place, but it's still delicious, and from time to time it tastes like it's good to be in the Chinese market. I live in the White Zone. It's easy to buy Teriyaki. Walmart, Ingles Asian and Orientian cabinets are easy to find, and they've been available for a long time. Think about why I had to hang S in a tree, but Teriyaki really smells good。
Recipe Recommendations
- Fat and lean pork
- Japanese Teraki sauce appropriate amount
- soy sauce appropriate amount
- vodka appropriate amount
- pepper powder appropriate amount
- honey appropriate amount
- salty and fresh
- roast
- several hours
- senior
Steps for Burn the fork
1
(a) Spreading the meat strips and putting a thick hole in it with an ice cone or fork
2
Put the meat in the big bowl, with three large sips of Japanese sauerkraut, two large sauerkraut, one small spoon of pepper powder, one quarter of vodka and one large spoon of honey, evenly mixed with hands
3
Put the salted meat in the box and put it in the fridge for 2-3 days
4
(b) Laying meat bars on glass dishes
5
THE SURFACE IS WRAPPED IN TIN PAPER AND PLACED IN A PREHEATED OVEN, 450 F, FOR ABOUT 30 MINUTES
6
When the meat is placed in the oven, the hand is released to make the juice, which will be used to paint the surface of the meat, with a bowl of two spoons of kebab, one spoon and two spoons of honey, evenly mixed
7
(a) The time for roasting is up, with a clamp to lift the tin paper, pour the gravy into another bowl, wash the dishes, lay on the slab, face down on the clean side, and put on a metal shelf, such as a steamer, put the meat on top, put on the surface with a bowl of juice, put it in the oven, bake the meat four sides for about 10 minutes, with the Brown function Low, in fact, with a little charred on the meat bar
8
When they're all baked, the meat cools, and when it's not hot enough to touch the meat with its hand, wash the tablets and cut the fork into thin pieces, which can be eaten, or used to bake beans, snow beans, etc。Burn the fork Make Tips
1. For making Char Siu, it is best to buy meat with a mix of fat and lean; do not buy all-lean meat, as it will turn out dry and tough; 2. Generally, when making Char Siu at home, you don't need to be particular about the brand of alcohol. Use fermented rice wine if you have it; if not, high-proof spirits work too, such as brandy, vodka, whiskey, Erguotou, or rice wine are all acceptable; 3. Some friends prefer not to use direct heat to grill the surface of the meat, which is fine, though the color and aroma won't be quite as good. Whether to grill the surface of the Char Siu or not is up to you.