I've got a tiara
By VicentaLakin
It is sour when it is pickled, because it is acidic, softening the meat by the effect of it, adding onions when it is pickled and made, and adding aroma to it。
Recipe Recommendations
- salty and fresh
- 焗
- an hour
- ordinary
Steps for I've got a tiara
1
One large spoon, one quarter of a small spoon of salt, two large spoons of cuisine, one large spoon of old sugar, one small spoon of red sugar, one large spoon of brandy, one half of a small spoon of black pepper, one piece of onion silk, evenly mixed hands。
2
(a) A storage box, 1-2 nights apart
3
Cutting 1/2 onions of the ocean, spreading tin paper, dischargeing the ribs on top, emiting an onion between the bones, if there are any remaining onions around the ribs
4
PACKING TIN PAPER IN RIBS, SETTING THE AIR FRYING POT AT 400°F FOR 40 MINUTES, WHILE PREPARING A BOWL OF JUICE, WITH A SMALL BOWL, WITH A LARGE SPOON, A LARGE SPOON OF HONEY, A LARGE SPOON OF JUICY JUICE, A SINGLE SECOND SPOON OF BLACK PEPPER, EVENLY MIXED
5
AFTER THAT TIME, IN THE THICKEST PART OF THE FLESH, THE NEEDLE IS INSERTED, AND THE POINTER IS MORE THAN 170°F, SO THAT THE NEXT STEP ON THE SURFACE CAN BE BAKED, AND IF THE MEAT IS STILL BELOW THIS TEMPERATURE OR THERE IS BLOOD WATER, IT SHOULD BE ROASTED TO A RIPE TEMPERATURE
6
When it is opened, the extra gravy is poured into the bowl, 400°F, three minutes, then the face is flipped, and then the bowl juice, 400°F, three minutes. OK! Enjoy。I've got a tiara Make Tips
One, the aluminum is an acid-based sauce, so it's called a moderate amount of sugar. 2. It is not appropriate to bake the surface after opening the tin paper for too long, so that the juice on the surface is dried up and not too hot。