Wash pig scrag clean

A lot of people do not know pig scrag the what kind of flesh that then my cant also takes a piece to view this pork to everybody feels fat like snowflake character thin taste equably very tastily delicious (mouth of a lot of archives makes market 2 flesh remember not

The head of garlic pats flat flay 1 spoon peanut oil 2 spoon soy 3 spoon oyster sauce half spoon fish sauce 1 spoon candy is black scrag of pig of peppery broken souse

Double flesh wants souse to arrive souse a long time or one evening is optimal but I also had tried souse flavour of a hour also is possible (the pig scrag bulk that the sauce makings of souse can buy according to oneself is allocated)

Put in last freezer is put to refrigerate souse again in bag

Scrag takes good souse pig to drip as far as possible clean sauce puts sauce in the bowl to reserve

Scatter equably on pig scrag not to want to scatter with starch too much thin wrap good two sides thinly

Hot pot puts oil to move small fire (remember whole journey small fire slowly decoct)

Make the same score pig scrag put in boiler small fire slowly decoct probably at the same time first decoct search an area 2 minutes again at this moment the flesh has had a place small anxious do not stick boiler

Because pig scrag compares the one side with bad distribution thick divide evenly to be able to be roused,should use boiler shovel to pressing the flesh to avoid the be heated since beat to all be not brought about so not ripe

Two sides decoct turns over such both sides again to small Jiao Shi slowly 5 minutes of boiler shovel decoct the presses a beat to rise flesh when otherwise (must small fire is patient slowly decoct is met otherwise not ripe)

Decoct fizzles out to gold press when color if that thick flesh is hard hard very bear fruit even if ripe scoop filter to do oil to open conflagration to be put into pig scrag to reach both sides simmer in water again brown color (be about namely anxious do not have again

At this moment OK filter dry oil is put cool put to chopping block to press grain again inclined cut piece (it is snowflake face cut not end up be sure to comes out to be able to see snowflake grain tastes more delicious so oh)

The head of garlic of sauce take out souse adds a bit water and divide evenly of unripe pink agitate to be put into boiler to be burned

This dips in namely before sauce also can buy sauce of peaceful type pepper not to cross this pig scrag already souse does not dip in too sauce is very sapid also

Finished so cortical fragile fragile sweet the flesh inside sweet is fragile tender very tastily oh delicious and delicious