Pig scrag, be located in pig neck both sides, because exiguous and its are precious, have so " gold 59 " say, if fat of this place flesh distributings the flesh to pledge equably like snowflake fresh and tender, slip tastily into larynx suitable, buccal strong moderate. Make this food, material is very important, using steaky pork to be done is two things completely
With makings
| Pig scrag | |
| Garlic Chengdu, red fermented bean curd, unripe smoke, sesame oil, high-grade Shaoxing wine (cooking wine) |
The practice of scrag of the pig that bake
-
Pig scrag is abluent, absorb redundant moisture with kitchen paper, flap the flesh a few times with the back of a knife blade, make the flesh qualitative more loose
-
Delimit on the flesh on a few knives, do not want to cut off
-
Enter burden, daub is even, last on the bag velar souse breaks up two hours to the flesh again turn over, souse pass the night is best
- 170 degrees of warm-up, put the meat on grill, above cap rock tinfoil, fill up below bake dish, bake make 20 minutes, take brush on the sauce of souse turns over a body to be baked again 20 minutes with respect to OK. Put cool cut chip!