The mind that the pig scrag of Macao dining-room is a lot of people is good, it is not difficult to abstain good in color pig scrag in the home actually, look for new pig scrag not easy however, let obligate of fleshy archives boss yesterday together, can solve eventually satisfied a craving for delicious food.
With makings
| Pig scrag | 400g |
| 3 4 one | |
| Right amount | |
| Right amount | |
| One big spoon | |
| One teaspoon | |
| One teaspoon |
Garlic is sweet the practice of scrag of the pig that bake
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Leave bottom taste: pig scrag Xian Jing, with water of kitchen paper blot, pat a pine with the back of a knife blade, make the flesh qualitative tenderer slippery. Bloat daub of Chengdu of pink of salt, chicken, garlic about 10 minutes on the flesh.
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Tone mixes sauce: Fork is burned sauce, sesame paste, old smoke + candy mixes, go up in the flesh, tie a hole in two sides with toothpick, make the flesh more tasty, put freezer to bloat overnight.
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Barbecue: Warm-up
, 190 degrees bake 25 minutes about (the thickness that inspect the flesh and oneself oven are adjusted) , can insert easily with the chopstick namely success.
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Cut the flesh: Inclined knife of suitable pork grain cuts chip, asperse on white sesame seed, enjoy good in color pig scrag.
Small stick person
1. pig scrag must be patted with the back of a knife blade, make fiber disconnects, the flesh is tenderer.
2. flesh ties a hole with toothpick, put freezer to bloat overnight more tasty.
3. inclined knife cuts chip, the flesh more bright slips.
2. flesh ties a hole with toothpick, put freezer to bloat overnight more tasty.
3. inclined knife cuts chip, the flesh more bright slips.