Cream meat
By VicentaLakin
INSTEAD OF CRUMBING, THE NEEDLES ARE MADE INTO HOLES ON THE SURFACE OF THE PIG'S SKIN, MADE FROM SALT AND WHITE PEPPERS, MADE SLOWLY, ROASTED MEAT, SMELT OF PORK, FRESH AND JUICY MEAT。
Recipe Recommendations
- pork belly
- salt
- white pepper 10 ml
- spiced powder 10 ml
- black pepper 5 ml
- cooking wine 15 ml
- salty and fresh
- roast
- an hour
- ordinary
Steps for Cream meat
1
Five flowers to wash and dry water with paper in the kitchen
2
(b) Porridges that cut the cross knife, without cutting off, wine, salt, white peppers, chalk
3
The pig's skin is squirmed with a pint of dragonflies
4
(a) Piggy skin cutters, which are salined to the surface; and pig skins, which are placed up in the container and are frozen for 12 hours (cooled to make the meat taste or dry the pig skin surface)
5
Put tin paper on the grill and put five flowers in the middle
6
And fold around the tin paper and make it into a plethora
7
THE OVEN IS PREHEATED WITH 190C/374F, WITH BROCCOLI IN THE MIDDLE, ROASTED FOR ABOUT 60 MINUTES, TAKEN OUT, REMOVED FROM THE TIN PAPER, PUT ON THE GRILL, CHANGED TO GRILL/BROIL (FIRE) FOR 10-15 MINUTES OR UNTIL THE PIG'S SKIN IS YELLOW。