Honey sauce and roast meat
By VicentaLakin
Fork roast is the classic food in Guangdong, and most fork roast is made of fork sauce. The reason I'm taking this dish today for a new and different kind of activity is that today it's made out of its own gravy, which is naturally pure and absolutely without any additives, and it tastes very good, i.e. the northerners, who don't eat roast meat very often, will love it. The roasted meat is so tight and flexible, and it's so good to eat
Recipe Recommendations
- salty and sweet
- roast
- several hours
- ordinary
Steps for Honey sauce and roast meat
1
Pick a snowflake near the neck
2
Cutting into four pieces by the desired texture, with a fork lined in order to make a better taste for pickle。
3
I'm used to the six-month cream, and I'm used to it, and I'm used to it. I'm getting older and darker. If it's fresh in June, it's fine. It's even. It's thicker
4
Put the poaching meat in the juice, grab it and make it taste better
5
Keep the film sealed and put it in the fridge for 24 hours to make the meat taste better. Two to three times in the middle to keep the taste even。
6
Picked meat from the fridge
7
Boiled with honey water: 4 spoons of honey, 2 spoons of white vinegar in the bowl, evenly mixed. The ratio of honey to white vinegar is 2:1. It's not written in the table. Medium
8
Put the pickled meat together with bamboo stickers to prevent curls, then brush up a layer of honey 15 oven 150 degrees and roast it up and down for 20 minutes
9
Take it out and brush the honey again
10
Then, for the third time, the honey water was brushed and the temperature of the oven was changed to 200 degrees and eight minutes each。
11
Finally, more observation, the colours are ready, especially if the edges become more focused, and time is flexible. This is the final roasted fork roast. It's just a little bit of a tangerine on the corner。
12
The roasted pork drops the bamboo