I've got a hot milk fork
By VicentaLakin
With the forkburn of the southern breast, not only is it beautiful in colour, but it also tastes so good that when the slices are cut, the daughter eats them and says they're good. Friends say they made it with a pan, fast and delicious。
Recipe Recommendations
- Plum head pork
- South milk
- oyster sauce 1 tablespoon
- soy sauce 1 tablespoon
- soy sauce 1 tablespoon
- cooking wine 1 tablespoon
- honey 2 teaspoons
- sugar 3 teaspoons
- spiced powder 1/3 teaspoon
- white pepper 1/3 teaspoon
- salty and sweet
- roast
- a day
- ordinary
Steps for I've got a hot milk fork
1
Cut out a 1.5-inch slice of the heart. Plumhead is the best place to make forkburns. The meat is softer, with some fat, and it's not roasted. I bought three pounds of meat。
2
Put the southern milk down and mix it with other pickles。
3
Put the meat in the bag, pour it into the pickles, seal it, grab it with your hands outside the bag, put it all on the pickles and put it in the fridge for one night。
4
The dishes are covered in tin foil, the meat is released and the pickles pour in。
5
TOASTER PACKS OF TIN FOIL, PREHEATED OVEN, 400F/200C FOR 50 MINUTES. "BACK UP THE SILT PAPER, LIKE STEAM, KEEP THE MEAT WATER, AND ROAST IT WITHOUT DRYING AND WOOD"
6
Take it out, put it on the grill, pour it out, brush it on both sides. (Don't like honey juice, this step can be saved. I'm not sure
7
Put it in the oven for another 5-10 minutes。
8
Take it out for a little cold so you can slice it。
9
The smell of strong southern milk. It tastes great。I've got a hot milk fork Make Tips
1. The time of the roast is covered with tin foil, the water of the meat is preserved, and the fork is made soft and unchallenged. 2. The temperature of the oven varies and is adjusted to the home. The little oven needs to be kept relatively low。