Honey sauce and roast meat
By VicentaLakin
I've had a life in Guangdong, and I'm deeply in love with Guangdong's various halogen foods, especially with fork and intestines. Remember when we were low-paying, and we sometimes ate big street halogens, we counted as better food. Then back in the north, fork-burning became a memorable story and no more decent halogen. Do it yourself, with the guidance of the leader, and burn yourself
Recipe Recommendations
- salty and sweet
- roast
- an hour
- simple
Steps for Honey sauce and roast meat
1
A pound of plum, I cut a few knives in order to get well. Don't cut off the late roast. Plum is also called plum meat and is located at the heart of a pig's shoulder cheekbones. This part of the meat is the best piece of meat on the pig, fat, skinny and spasm. It's the prettiest meat in pork. It's the best meat here
2
All the ingredients except honey are mixed in the basin。
3
Put the pork in the sauce and try to mix it as much as possible to ensure that each part is exposed to the juice。
4
I usually put the sauce and pork in the food-conservation bag, when the extra air comes out, and I put them in the fridge in a tight pocket, and I freeze them for half a day. It's usually a good morning。
5
Once the pork is rinded, the string is rotated with the oven, the oven is unwieldy, the tin paper is placed on the grill and the meat is put on。
6
The oven is preheated at 180 degrees for 10 minutes and can then be inserted into the oven for 20 minutes. Watch out for the temperature. It's a little bit too hot in the corner。
7
When you're ready for honey, when you see the edge of the meat starting to burn, open the door and brush the honey. Lower the temperature by 20 degrees and open the door again after the dry colour of honey. You don't like sweet friends, you just have to brush less times。
8
After the honey's done, 150 degrees and five minutes, it'll burn out。
9
Slicing thin slices and eating them while they're hot. Don't burn anywhere。
10
Let's go, boys