Forbidden ribs
By VicentaLakin
Fork burn is a special Guangdong meat product, mostly red, made of thin meat and sweet. Forks are soft and juicy, colorful and smelly. We all eat fork meat, and every time we go to a Hong Kong teahouse, fork meat, intestine powder and red bean sand are required. This time, I made this forkbone. This time I picked the pig's cartilage ribs, mostly skinny, with a bit of fat on the side, which is the perfect combination. Fat, fat and thin. Even if I can't eat fat, I can't stop eating it
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Steps for Forbidden ribs
1
The pig's ribs are washed clean and the surface moisture is sucked from kitchen paper。
2
Washed ribs are placed in a fresh box, with four spoons of Li Jin-soo fork sauce and appropriate salt。
3
Smuggle evenly and make sure every ribs stick to the fork sauce。
4
Put a lid on the box and freeze it in the fridge for the night
5
The dish is covered with tin paper and a layer of tea on its surface。
6
Put the salted ribs on the grill. On the face of the ribs a layer of mountain tea oil and a layer of fork sauce。
7
The oven is 220°C hot for 10 minutes. The grill is in the middle
8
Take out the grill, turn the ribs over, and then brush the tar and pickled fork sauce. We'll be back in the oven for another 25 minutes. At this point, the ribs were colored, bright fork burned, and the meat slightly yellow。
9
Done