Salted pig shoulder bones

By VicentaLakin

Salted pig shoulder bones
Two or three things about an eight or eight shoulder skeletal, called Countrystyle Ribs at the American supermarket. It's called bones, but it's not much, because it's a percentage of fat meat, or a band, and it's the best thing to do with a barbecue or a baking. As for the style, it's done according to your taste and taste。

Recipe Recommendations

  • scapula 约450 grams
  • geranyl 2 tablets
  • octagonal
  • pepper 1 tablespoon
  • sea salt
  • fragrance 3 tablets
  • cumin 1 teaspoon
  • ginger
  • parchment
  • cotton rope

Steps for Salted pig shoulder bones

  • Make Salted pig shoulder bones step 0
    1
    Washing the shoulder cheekbones and draining water from kitchen paper into large bowls。
  • Make Salted pig shoulder bones step 1
    2
    Add two slices of fragrance, one out of eight, one out of a spoon of pepper, and the eight horns are broken with a knife to make it taste easy and even with their hands。
  • Make Salted pig shoulder bones step 2
    3
    Put it in a secret box one or two nights later。
  • Make Salted pig shoulder bones step 3
    4
    Before roasting, sea salt, two large spoons of pepper, two of eight horns, three fragrances, one small spoon of fragrance, 20 ginger tablets, and a burning fire, must not be too small to cover the face of meat。
  • Make Salted pig shoulder bones step 4
    5
    It smells like salt and becomes light yellow, and the ginger is dry。
  • Make Salted pig shoulder bones step 5
    6
    Wrap your shoulder cheekbones with paper and tie your waist with cotton rope。
  • Make Salted pig shoulder bones step 6
    7
    Put it in hot salt, flip it up with a spoon; it basically covers the meat。
  • Make Salted pig shoulder bones step 7
    8
    Cover the lid, turn the fire, set the alarm clock for 30 minutes。
  • Make Salted pig shoulder bones step 8
    9
    Time's up, flip the meat, cover the salt and bake it for another 10 minutes。
  • Make Salted pig shoulder bones step 9
    10
    WHEN THE TIME HAS ELAPSED, THE PROBE REACHES THE HEAVIEST POINT OF THE FLESH, EXCEEDING THE REQUIRED TEMPERATURE OF 170° F OR MORE, AND NO BLOOD FLOWS OUT OF IT AT THE TIME OF INSERTION, IF THE MEAT IS NOT RIPE ENOUGH TO DO SO。
  • Make Salted pig shoulder bones step 10
    11
    Slice the slices。
  • Make Salted pig shoulder bones step 11
    12
    If the meat is too light, a proper amount of sifting is used to make the meat。

    • Salted pig shoulder bones Make Tips

    One, salt is to be fried before roasting, and as to what is to be prepared, it is available to everyone at their discretion, without setting the sauce, suggesting that the right amount of peppers, eight horns, fragrances, fragrances and ginger chips, or eight horns, may be large, may not be too much salt, may not be too much salt, may not be accurate in the amount of salt, may be fragrance in the pot, may be large in the size of the pot, or more in the amount of material, and may be prepared for sufficient salt; two, this time the salt is used, and the meat is cooked, so the treatment and tip of the sea salt above (i) presents the formula for the first salinization; three, using the cardboard paper is a good option, if it is not too salty to go through the meat, if it is not too salty, the ropes used in the line, the chemical material is made and at the high temperature, and the amount used is not so much as to fill the food in the next ste, or the cup, or the cup used in the food。

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