When the smoke meets the meat
By VicentaLakin
I like the smell of smoke and bacon. More like their easy-to-eat properties. The smoke absorbs the fat of the gravy and chews it so hard. And the fragrance of the fragrance was also tempered by the fragrance of smoke. When the smoke meets the meat. It was a huge war of taste buds。
Recipe Recommendations
- bacon appropriate amount
- tobacco shoot appropriate amount
- soy sauce a little
- oyster sauce a little
- white sugar a little
- salt a little
- MSG a little
- onion a little
- dried chili a little
- salty and fresh
- steamed
- an hour
- ordinary
Steps for When the smoke meets the meat
1
The smoke will be washed one day in advance with a warm water bubble, then cleaned, the roots cut off, the middle cut open, and the slashed。
2
The amount of salt is good enough for the smoke, and the meat itself is too salty to boil some of the salt。
3
In the smokebaskets, salt, raw smoke, oak oil, flavour and sugar are even; the gravy is boiled, washed, sliced and placed on the smoke, with onions, garlic, peppers and cages for 20 minutes。
4
It's a good mix of wine and rice。When the smoke meets the meat Make Tips
1. The smoke shall be soaked for more than 24 hours. The gravy was put on top and the oils that fell were caught in the smoke。