Wide fork burning

By VicentaLakin

Wide fork burning
Forks are the most common in wide-range flaring, usually with halogenated platters, forks, etc. What I've chosen to make is a bit of fatty, and we call it the "brown" center, and we've got skinny meat with plums, which is just the right size, and it's a good option to bake all the extra fats up and down in the grill, and the products are sweet and juicy and fresh. Some like it all skinny, and they're all thin and dry. It doesn't affect production

Recipe Recommendations

  • meat green 1000 grams
  • white granulated sugar 20 grams
  • soy sauce 3 tablespoons
  • wine 2 tablespoons
  • pork sauce 3 tablespoons
  • minced garlic appropriate amount
  • salt 1 teaspoon
  • soy sauce 1/2 teaspoon
  • oyster sauce appropriate amount
  • honey 3 tablespoons

Steps for Wide fork burning

  • Make Wide fork burning step 0
    1
    Wash the pork first and dry the water. Get the other materials ready
  • Make Wide fork burning step 1
    2
    Add pork to the salt, sugar, fork sauce, wine, raw, raw, old, platinum, garlic, etc
  • Make Wide fork burning step 2
    3
    Grab your hands and massage them for a while. Put the meat in the bowl with the pickles, wrap it with the film and freeze it in the fridge for over four hours
  • Make Wide fork burning step 3
    4
    Picked up meat on the grill, a little bit of the sauce
  • Make Wide fork burning step 4
    5
    Put it in a pre-heat oven. 210 degrees, about 30 minutes
  • Make Wide fork burning step 5
    6
    When you're 20 minutes old, turn and roast the other side. And then at the end of the last five minutes, we're going to clean the honey up to the scent
  • Make Wide fork burning step 6
    7
    When you're done with it, you can eat it when it's hot

    • Wide fork burning Make Tips

    1. It is important to choose good ingredients for making Char Siu. If you cannot buy this specific meat, you can buy pork shoulder. If you really cannot find these two cuts, you can use pork belly, but the texture will be slightly worse. If you use entirely lean meat, the texture will be drier. 2. Adjust the baking time and temperature according to your own oven. 3. When marinating, adding some minced garlic is better than adding minced ginger; it will be more fragrant when roasting. 4. The meat should be marinated for at least four hours for better flavor. You can also poke holes in the meat with a bamboo skewer to make it easier to absorb the marinade. 5. Remember to add a little dark soy sauce; this makes it easier to get a nice color when roasting. 6. I am using the PE5389 One-Degree Shuttle Oven. Please adjust the temperature appropriately when using ovens from other brands.

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