Cream meat

By VicentaLakin

Cream meat
Cracker meat is a wide-range burn, and there are many practices in the industry. Some are jealous of the skin, others are sooted with the skin, and in fact, so much of the "script" in the flesh is because many people prefer the soft skin above the roast meat. Blonde, no teeth is the most successful. When you want to eat meat, you buy it from a halogen store outside, and it's hard to buy it home sometimes. It is better to eat meat while it's hot. I'll teach you today how to make meat with brilliance at home。

Recipe Recommendations

  • pork belly appropriate amount
  • onion knot appropriate amount
  • ginger slices appropriate amount
  • white pepper appropriate amount
  • coarse salt appropriate amount
  • baking soda appropriate amount
  • cranberry sauce appropriate amount

Steps for Cream meat

  • Make Cream meat step 0
    1
    Prepare a bouquet。
  • Make Cream meat step 1
    2
    Water in the pot, onions, ginger chips. The whole bouquet is cold, the wine is made, and it is made up to 70 or 80%。
  • Make Cream meat step 2
    3
    We can change the skin side to the skin side, so we can paint 13 fragrances and salt evenly in the gap between the flesh。
  • Make Cream meat step 3
    4
    The leather side is laced in bamboo, and the more holes in the lazy flesh, the more the skin of the finished product becomes softer (the bamboo will be ignored if the family has a professional tool)。
  • Make Cream meat step 4
    5
    A small amount of small soda is covered with a small flat amount of rubbing on the skin, which is then rubbed again with crude salt。
  • Make Cream meat step 5
    6
    Roast meat on the grill and a layer of rough salt on the skin. It can be effective in preventing charred。
  • Make Cream meat step 6
    7
    The oven is 200 degrees up and down for 40 minutes。
  • Make Cream meat step 7
    8
    Take the salt off when it's cooked。
  • Make Cream meat step 8
    9
    Paint a layer of oil and put it in the oven. 200 degrees is roasted on fire for 30 minutes。
  • Make Cream meat step 9
    10
    Thermally, the salt penetrates into the meat to form a condensed outer layer。
  • Make Cream meat step 10
    11
    A roasted roast with sour sauce can raise the taste to an incredible level. And the luminous skin is stinging with oil, and the flesh bites it down, and the flesh bites it up, and it tastes like a layer of fresh and juicy, and it strikes in the mouth。

    • Cream meat Make Tips

    One, the depth of cooked meat cut is two thirds too shallow to taste, too deep to bake and spread. Don't choose too skinny meat, easy to taste, a little fatter. 3. If you want to be flaring, the key is not to put too much soda, otherwise the skin will be fracking, but it will suffer。

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