Delicious every day, Chengdu of garlic of red fermented bean curd bakes the practice of pig scrag

The friend sent small, too impatient to wait bought pig scrag to try, did not think of to be done for the first time succeeded! ! The flesh is qualitative fresh and tender play the pig scrag of the tooth is me to love ~~ to go most again the course that dining-room chooses surely, did not think of oneself also can be accomplished, and the individual feels more not bad than dining-room to eat oh ~~~

With makings

Pig scrag	Half jins
Red fermented bean curd	Two
Garlic	1
Soy	2 spoon
Fish sauce	1 spoon
Bai Sha candy	1 spoon

Chengdu of garlic of red fermented bean curd bakes the practice of pig scrag

First pig scrag abluent, drop does moisture, in flower of two sides cutting tool, convenient tasty
Garlic Chengdu chop becomes garlic end, red fermented bean curd grinds mud, join soy, white sugar, fish sauce, agitate is moved into juice, enter pig scrag dish in, knead with the hand let the flesh wrap pickle to compare tasty. Put freezer to refrigerate pass the night.
Defrost pig scrag, next oven warm-up 220 degrees, bake 20 minutes, turn over a face to bake 20 minutes again next. (see the pig scrag in oven is in dribble, · of · of · of · of · of · of · of grow grow sound still has that sweet smell, very excited ~~~~(>_<)~~~~ )
Defrost pig scrag, next oven warm-up 220 degrees, bake 20 minutes, turn over a face to bake 20 minutes again next. (see the pig scrag in oven is in dribble, · of · of · of · of · of · of · of grow grow sound still has that sweet smell, very excited ~~~~(>_<)~~~~ )

Small stick person

Pig scrag should cut a flower, do not want to cut off, such ability tasty ~~ are put on the net that bake because of my flesh, it is to bake below dish, next I did not fill up tinfoil, the final Pan Di that bake was papered to sauce, be washed very hard, do not have experience for the first time, remind novices, be sure to keep in mind to want to fill up tinfoil ~~~~(>_<)~~~~

2020-02-07