Vanilla pork ass

1

Mix all the sauce in a bowl. A little evenly mixed。

2

It's better to have pork in a square or rectangular shape into a bowl, to pour into the sauce, to add a large spoon of brandy, to rub it down a little bit, to add about two spoons of fresh water, to rub it with a small knife, to get the sauce better into the meat, to catch all the water in the pickle, and to make it taste better overnight。

3

Put the meat on a full cotton rope to keep it from spreading。

4

The parchment is wrapped in parchment, and if you are afraid of dispersing, you can use a bundle of cotton rope and then put it in an air frying pan。

5

SET UP 400°F, 30 MINUTES, PULL OUT THE DRAWER AND TRY THE LEVEL OF RIPENING。

6

Plugged in with a needle, blood, proof that it was ripe。

7

AT THE SAME TEMPERATURE, 20 MORE MINUTES OF ROASTING, THEN THE INSERTION NEEDLE, MORE THAN 170°F, IS RIPE。

8

Take the paper off, put it on the bottom, put the meat on the face, bake it six to eight minutes, turn it over and bake it for another six to eight minutes, so that the meat will be colored on the surface and the meat will not be too wet!

First, to state that the pork must be cooked and that eating raw pork is bound to be a big deal, so it is easier to cook when the size of the meat is larger, with proper lengths of the roasting time, or if the pork is not thick enough; secondly, the composition of the sauce can be organized as our own preference; thirdly, the pen suggests adding an appropriate amount of water of between one and two large spoons at the time of pickle, with a stick-in-plug, and the juice can penetrate the meat with a pin; and fourthly, the spoons, spoons and cups used by the penners in any food article, such as cooking, baking, etc., are used internationally, not the spoons and cups that we normally use at home or in restaurants to make and make drinks and food on board。