It's a wide flower fork
By VicentaLakin
The best thing for me when I don't cook for myself is the kind of local people who cook ducks, chickens, chickens, chickens and forks... who eat in the courtroom and pack, and when they eat, see Master Maley's meat cutters or slices, go to the sauce, burn some time-serving vegetables, and have a small bowl of soup, and live. When you start your own family, you start to touch the kitchen, and you think about making your own food out of the shop, this fork is burned a few times, and it's reserved for your family。
Recipe Recommendations
- pork belly 500 grams
- garlic 2 capsules
- red onion of 2
- coriander 1 piece
- liquor 1 spoon
- soy sauce 2 spoons
- pork sauce 3 spoons
- honey 2 spoons
- white vinegar 1 spoon
- salty and sweet
- roast
- a day
- ordinary
Steps for It's a wide flower fork
1
Five flowers to cut the skin into four large pieces。
2
Pillage, garlic, onions。
3
In addition, a spoon of white wine, two spoons of raw meat and three spoons of fork sauce are evenly covered。
4
And pour into the meat fragrances, garlic and onions。
5
Smash the lid again, pickle for 12-24 hours. I've been pickled for 12 hours
6
Take the fragrance and garlic onions and put them on the grill. The oven is covered with tin paper, cushioned under the oven, preheated in the oven, placed in the middle of the oven, placed on the lower floor, 200 degrees of fire。
7
When you bake, you'll modulate honey and vinegar。
8
When the oven roasted for 10 minutes, it quickly took out a layer of pastor sauce and a layer of honeyed water。
9
The oven is preheated, the network is placed in the middle of the oven, the oven is placed on the lower floor, 200 degrees of fire。
10
Go back to the oven for five minutes, turn it over and brush the sauce and honeyade again, and then make it for five minutes。It's a wide flower fork Make Tips
Adjust the cooking time according to the thickness of the meat; the meat I bought was about 5 cm thick, and 20 minutes was just right. If you aren't sure if it's cooked, insert a chopstick into the meat after it is grilled; if it goes through easily, it is done. When marinating, rub each ingredient in until it is evenly distributed; I personally feel the texture is better than if you dumped all the spices in and mixed them together. Do not add scallion tops when marinating, as they will develop an unpleasant odor over time.