Garlic meat
By VicentaLakin
At the end of the day, our custom is to have a bowl of garlic roasted meat, which goes with the meat, and finally to grab the wind of the meat, like this garlic, the soft smell of burning, the taste of no garlic, which is more popular than the meat, the meat of the pig, the fat, but I like to eat fat, it burns well, it doesn't get greasy, and the bricks say that the pork stew is over two hours old, and that the saturated and fat acid inside becomes unsaturated
Recipe Recommendations
- pork belly 800g
- grass fruit one
- cinnamon 1 tablet
- ginger 5 pieces
- octagonal of 2
- garlic 250g
- salty and fresh
- burn
- several hours
- ordinary
Steps for Garlic meat
1
It's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot. Pork is really fat
2
The spices are ready
3
When the meat's made of gold, the white sugar goes to melt with the white sugar. I don't want to eat the sweets. It's just for good color. It's a little fried
4
Join the old ones and turn them on
5
Add hot water, "Slow fire, less water, it's beautiful when it's hot."
6
Two hours later, the meat rots, the salt and the garlic, and the garlic is soft enough to get out
7
This year I've got red beans. It's great. Keep one as a souvenir