See in market costal region of a pig is discharged, buy next, made two kinds of taste respectively, will record the practice of this dish now, in case I forget put what condiment!
With makings
| Pig costal region is discharged | 4 |
| Garlic Chengdu | 2 |
| Jiang Rong | 2 spoon |
| Sauce of bone of Han type pork chop | 3 spoon |
| Japan is illuminated burn juice | 2 spoon |
| Korea flavour drenchs | 2 spoon |
| Give birth to pink | 3 spoon |
Day Han gust bakes the practice that pig costal region discharges
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Choose good fertilizer thin platoon of suitable pig costal region, undertake moving bottom flavour to chop with salt and white pepper first, daub is even; Mix all the garlic Chengdu that a moment ago the row comes out, Jiang Rong, sauce makings next even mix, this is the sauce that makes this food.
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sauce the surface that even ground daub discharges in pig costal region, knead is even, let sauce be permeated better go down, souse not under 3 hours, or above is OK also.
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Souse after 3 hours,
Fluctuation fire warm-up 180 degrees after 20 minutes, discharge the pig costal region that has bloated into oven, set time undertakes 20 minutes roast, first time turns over a face 10 minutes to brush sauce equably probably on the surface that pig costal region discharges, the surface that discharges pig costal region so wraps a sauce thickly. 20 minutes went, move the temperature of oven 200 degrees, probably roast 10 minutes, every 5 minutes search an area, costal region letting a pig is discharged better chromatically, (here also should see the disposition of oven, what I use is commercial oven, what temperature can compare family expenses is taller, so oneself are looked at do)
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The pig costal region that has baked discharges favorite dish to go up, some of white sesame seed is scattered to decorate in the surface, this moment can leave ate!
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The hand is being caught eat, too bright!
Small stick person
Want to notice here, I am to use Korea flavour to drench, need not the means that Japanese flavour drenchs: The flavour that Korea flavour drenchs is to wine flavour slants sweet, so here was not added saccharic go doing condiment, and the lay particular stress on of flavour wine flavour that Japanese flavour drenchs, see yourself like the sort of cooking wine!