I'll burn it
By VicentaLakin
HOMEMADE FORKS ARE ACTUALLY EASY. I'VE DONE IT ONCE, AND IT'S JUST MEAT THAT CAN BE EATEN, AND IT'S GOT NOTHING TO DO WITH FORKS. WHAT'S THE PROBLEM? AFTER MY RESEARCH, THERE WAS A PROBLEM WITH THE WAY FORK AND ROAST. FORK SAUCE IS THE BEST AVAILABLE, AND IF NOT, YOU CAN MAKE IT YOURSELF. ONE OF THE MOST IMPORTANT INGREDIENTS IS THE SOUTHERN BREAST, WHICH IS THE RED MILK. IT'S EASY TO BUY IN SUPERMARKETS, AND IT'S "RED CURVY" IN THE TABLE. THERE'S NO SUBSTITUTE FOR THE USUAL MILK. IT'S THE KEY TO BURNING THE FORK. THEN YOU HAVE TO BRUSH THE HONEY WATER A FEW TIMES WHEN YOU'RE ROASTED, SO THE FORK BURNS WILL BE RED. IT'S BEST TO HAVE A LITTLE FAT MEAT FOR THE FORK BURN. PORK NECK MEAT, PLUM MEAT. THIS TIME, I'M USING LESS FAT, AND I'M USING LESS. IT'S JUST THAT IN THE PROCESS OF MAKING IT, THE FAT OIL IS BAKED OUT, AND IT'S SHRUNK, AND IT'S TURNED INTO A SINGLE T-T
Recipe Recommendations
- pork belly appropriate amount
- red fermented bean curd appropriate amount
- bean curd appropriate amount
- honey appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- oyster sauce appropriate amount
- water starch appropriate amount
- salty and sweet
- roast
- several days
- ordinary
Steps for I'll burn it
1
Five flowers to the skin, cut into pieces。
2
(c) Fork sauce: a piece of red milk, a spoonful of emulsion, wine, raw, old, platinum oil, and a bit of white sugar mix。
3
Put the bouquet and fork sauce in the fresh bag and put it in the fridge for more than 24 hours. It'd be better if we had more time。
4
The salted meat is on the grill, and the sauce drops on the grill。
5
Honey and clean water 1:1。
6
The oven is 200 degrees preheated and baked for about 40 minutes. Take it out and brush it with honey every 10 minutes。
7
Put the rest of the pickled sauce in the pot, heat it up, get in the starch, and slowly grow into thick sauce. You can enjoy it on slices of meat。