The fragrance of pig's neck
By VicentaLakin
I'll eat Thai food with a roasted oven. It's for wine, noodles, cooking. The puffy pig told me it's pig's neck, but it's pig's cheek, and every pig has two. Because it's good to say when you eat often
Recipe Recommendations
- pork neck a
- chicken sauce appropriate amount
- Citronella powder appropriate amount
- nanjiang a small piece
- garlic three-petaled
Steps for The fragrance of pig's neck
1
Pork necks are dry and dry, with chicken juice, sauerkraut powder, southern ginger chips, garlic pickles for more than two hours, before the roasting room warms up, and picks out the screech and garlic。2
150 degrees, 20 minutes fixed, and five minutes to lay the pickled neck of a pig in the oven for the first roast. Time's up, take out the slices。3
The oven is 250 degrees and has a fixed time of 15 minutes, and the sliced neck is laid in the grill, which is then sent into the oven for a second time. When the time comes, you can get it out, pallet。The fragrance of pig's neck Make Tips
The chicken juice is made for easier absorption, for unprepared relatives and for chicken powder. The fragrance and the chicken juice are necessary, and there is no ginger and garlic, and there is nothing but a little flavor. Chai-poo is the top stage, but it's not too much, much more, depending on the size of the meat. It's two hours or more, and I've been pickin' it up one night, and it's in the fridge. I'm on the picture. Can you tell? It's a slash. You can see the texture of meat. Isn't it beautiful? (It must be said that the meat should be fixed with a fork. Don't ask me why I know. Picked meat, roasted ovens, roasted carbon, fried with a pan. When it's done, it's good to eat directly, and it's good to eat some tasting sauce or to cook some barbecue sauce。