Porridge pork chop
By VicentaLakin
Once in a while, pork chops are particularly popular, with the choice of thin ribs, the oil is roasted out, the meat is not woody, the fragrance is sown and the pork chops are so tender. A roasted pork chop can significantly shorten the time of the roast if it is cooked six times before roasted, and thus also locks the meat in a fragrance。
Recipe Recommendations
Steps for Porridge pork chop
1
The pig's chops cut open the cold water between the pig's bones and put blood in the pork chops. Pull! Out
2
Put pig bones in the pot with water equal to the pig's bones, put onions of ginger peppers and eight horns of fragrance leaves, turn on the pot and make a small fire when the chopsticks just fit into the pig's bones
3
It's in platinum oil, raw smoke, honey, salt, squirming pellets, and it's about two hours' time for the pig's bones to be rinsed with juice
4
Put the salted pigbones in the tinpaper and spread them all
5
Pack it with tin paper, put it in the middle of the oven at 210 degrees preheat and bake it out in 15 minutes
6
Open the tin paper and wipe the remaining pickles. A little bit of centrifugal torn on the pig's bones and then continued to bake on the 190-degree mid-level oven for 10 minutes, and took out one of the opposite sides and then put on a 190-degree pickle and then baked for 10 minutes
7
It's the most beautiful