Japanese fork roast
By VicentaLakin
Unlike the widely known forks, Japanese forks are not cooked, but cooked meat is cooked in thick soup. Gold and yellow meat is boiled softly and tasted full of soup, as though it were fat, but the entrance was not greasy. One more time, cut up a few pieces of noodles while cooking them, soaked into a hot, hot bone soup, and made a nice bowl of noodles。
Recipe Recommendations
- pork belly a pound and a half
- eggs of 7
- red dates of 10
- ginger half an
- carrots small half of root
- celery 1 piece
- soy sauce 150ml
- soy sauce 150ml
- sugar 60g
- rock sugar 200g
- geranyl 2 tablets
- dried chili of 2
- octagonal one
- sweetening
- fried
- several hours
- senior
Steps for Japanese fork roast
1
Celery, carrots, ginger slices, spare. Five flowers go to the skin, and the pan goes to the bottom and the yellow。
2
Put water in the pot, put it in the roasted meat and boiler. Before that, the frying pan, the oil, the smelt, the carrots, and the roasting pan。
3
It'll be about three hours。
4
The fork noodles are usually filled with tummy eggs, made of fork and boiled a little and a half of them。
5
Put it in fork in the sauce for more than eight hours, so that the eggs can fully absorb the taste of soup, which is also the perfect match for noodles。
6
The cold meat can be sliced together with the noodles and can be played at will。
7
I made pigbone soup, and I put in the dry, and the Japanese ramen was usually fitted with seaweed。