Plum meat

By VicentaLakin

Plum meat
Plum meat is also called plum, pork neck meat, which is called different from any other. When it's in the smell, the roasted plum is soft and juicy, and the empty sip is already very good, with a little tomato salsa sauce

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Steps for Plum meat

  • 1
    The purchased plum meat cut to 1-2 centimeters thick, and 400 grams cut four
  • 2
    Plum meat is in the box, there's no meat in the water, 10 grams of salt, and a cap is in the freezer for the night
  • 3
    The next day, pick up the pickled plum meat and control the water
  • 4
    Water off the meat with kitchen paper
  • 5
    Tornwood steaks are connected to the power supply, pork chops are used, preheating by startup
  • 6
    When the preheat is in place, there's a reminder, open the lid, brush a little olive oil on the pan, just a little bit
  • 7
    Plums flat on the fryer. Close the lid. The steak machine starts
  • 8
    The operating panel shows five matures. Open it and reposition the meat
  • 9
    Close the lid and continue until the operating panel is fully prepared
  • 10
    Open the steak lid and remove the meat immediately
  • 11
    Cut a piece open quickly, and the plum is really soft and juicy
  • 12
    The tomato washes the tinted trits, and adds the shredded cassava, garlic mud, lemonade, olive oil, two grams of salt, or salsa sauce
  • 13
    Eat with salsa sauce

    • Plum meat Make Tips

    The salt water concentration of poaching pork was 3.5 per cent, with 3.5 grams of salt in 100 grams of water, and I used 300 grams of water, with 10 grams of salt, which was immersed for about 12 hours; little soup was produced during the frying process, but it was important to put a juice box under the steakr and to use it under the oil-smoking machine

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