I've got a honey-juice fork

By VicentaLakin

I've got a honey-juice fork
It's made with a real Li Jin-chul fork sauce, a fork-burning, and it's always made and eaten, and the fork-burning can cook, pack, make snacks, many practices and be welcomed by friends from China and the outside. Whenever the Westerners and the Tangers meet to climb the ladder, they can't forget to burn with a large fork-burn, and they'll soon be wiped out。

Recipe Recommendations

  • fine pork
  • Li Kum Kee barbecued pork sauce appropriate amount
  • honey appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • pepper powder appropriate amount
  • pepper appropriate amount
  • brandy appropriate amount

Steps for I've got a honey-juice fork

  • Make I
    1
    (b) Eject pork on the tablet, and insert it with a cone evenly, preferably on all four sides of the pork bar, which is more delicious
  • Make I
    2
    (b) Placing pork in large basins, with two spoons of Li Jin-chul fork sauce, one large spoon, one small spoon of old brandy, one small spoon of pepper powder, one small spoon of pepper powder, one small spoon of pepper powder, evenly applied hand rubbing, preferably massage of each meat
  • Make I
    3
    It is then loaded into a secret box and placed in a refrigerator for 2-3 days
  • Make I
    4
    Plate the fork in the grill and pour in the rest of the juice
  • Make I
    5
    TO WRAP THE FACE OF THE GRILL WITH TIN MEMBRANE PAPER SO THAT THE MEAT CAN BE COOKED QUICKLY AND WATER CAN BE KEPT AND ROASTED IN THE OVEN FOR 30 MINUTES, 400°F (APPROXIMATELY 200°C)
  • Make I
    6
    (a) Free hands for roasted forks to match the honey on the roasted fork surface, with 3 spoons of honey, 1/2 spoons of raw and 1/2 spoons of skeletal fork, and evenly mixed
  • Make I
    7
    When the time has come to take out the grill, then the meat is ripe, then the tungsten paper out of the clamp (do not lift your hand so that the heat in it does not come out) and burn the forkbone out, place on the bottom of the plate the tungsten on the face of the dish, place the tungsten on the table, then put the forkbone on the shelf, so that the oil and the juice in the grill are not soaking on the bottom, so that the bottom of the forkbone is dry and dry, then the bottom of the forkbone is not greasy, then put the honey on the side of the forkbone, and put it back in the oven, baked with the Broil function, approximately 5-7 minutes on each side, 300° F (approximately 150° C), which means that each side of the meat bar is baked once, four times, at the same time, not far from the oven, using the watch burn easily black, opening the oven light, and once it is discovered
  • Make I
    8
    It's baked and dryed and sliced for food。

    • I've got a honey-juice fork Make Tips

    1. When selecting pork, it is best to have fat and lean colors. Three parts fat and seven parts lean are ideal, so that the taste is not stale;
    2. Even if there is no Li Kum Kee's barbecued pork sauce, it is as delicious as roasted with other brands or Teraki sauce. I don't think the taste of various barbecue sauces is much different when roasted;
    3. When using the Broil function, please do not leave the oven, open the lamp, and always observe the movement inside. Using this function can quickly make the surface of the food coking;
    4. Because the brand, capacity and power law of each oven are different, it will be different from the theoretical temperature. You can adjust the temperature according to the characteristics of your own oven. For example, if this plate of Dongdong is overcooked at this temperature, then, remember to lower the temperature next time, and vice versa.

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