A wide-range fork roast
By VicentaLakin
How famous and popular is the broad fork? Look at the frequency of its appearance in Hong Kong dramas and movies. And if there is a Hong Kong restaurant all over the country, there's definitely one. The main diet is the ridge of the pig, which is made of fork sauce, which is painted with honey, which is red in colour, and which is well suited, whether it be a drink or an early snack。
Recipe Recommendations
- salty and sweet
- roast
- an hour
- ordinary
Steps for A wide-range fork roast
1
Get ready fork sauce, honey, old, wine and raw. I cut half the ridge
2
With fork or toothpicks on the back of the ridge, there's a lot of penetrating holes
3
Combining fork sauce, wine and raw water, with the pig's ridge in a sacrificial bag, after massage, in the fridge for 24 hours
4
Take out the pickled ridges, pour out the extra pickles, put them on tin paper, brush a little honey and a little old mixed juice
5
Preheated oven, 180 degrees, mid-level fire, about 15 minutes. There's no need to wrap the ridge with tin paper. Just roast it
6
Turn over and keep brushing a little honey and a little old mixed juice. It's colorful and sweet. It's the same, up and down, 180 degrees, 15 minutes or so
7
We'll just cook it and dry it. I'll cut it before it gets cold. I'm burned. I can't cut it very thinA wide-range fork roast Make Tips
The fork sauce I use is from Lee Jin-suk. Don't follow the label on the bottle, so it'll taste bad. It's either a pig's ridge or a plum, and it's the fat one with no sprit. Because the roasted fork is a little dry on the surface, and there's soup in the roasting process, and the pickles are easy to make, so it's fine to fall。