It can also be understood as pig snowflake meat
This part of the meat can be said to be the most tender piece of meat on the pig.
There is no muscle in the meat, and the oil is evenly distributed, so it is delicious no matter how it is cooked.
Roasted and eaten, it locks the gravy well, making it more fragrant and tender.
Materials?
Two pieces of pork and plums (450g)
Proper amount of salt
Ginger amount
Proper amount of cooking wine
Proper amount of soy sauce
Appropriate amount of oyster sauce
A teaspoon of honey
Appropriate amount of black pepper
How to roast pork and plums?
Wash the meat, wipe off the surface moisture with kitchen paper, and evenly sprinkle a small amount of edible salt on the meat' to be absorbed'.
Use a fresh-keeping bag' all seasonings are put in and mixed with meat' and tie it to the refrigerator for more than two hours.
Put the meat on the grill, put the tin foil on the baking tray, preheat the oven for about 30 minutes, 190, turn it once every 5 minutes, 10 minutes, and turn it on again after 5 minutes.
You can also fry both sides slightly and lock the gravy before baking, but mine is also very good, cutting the gravy while flowing.
Sweet and salty, don't put too much honey, just a spoonful is enough.
It is delicious to eat directly. I also made sauce and fried onions. I put the ready-made Chinese pork chop sauce and boiled water and cooked it again, which was a bit sweet and sour.
This is a rice bowl.