Seasons change, so does diet(ji jie gai bian yin shi ye sui zhi gai bian wu xiang kao cun gu )

Seasons change, so does diet

Introduction:

"It's September, and the weather is getting colder. It seems that it's time to stick autumn fat again, and more meat is being eaten. When I went shopping a few days ago, I bought a box of Cun Gu by chance. Let's make a delicious dish today. Inch bone is a small bone beside pig bone. Each pig has only two inch bones, so they sell very little. Many supermarkets can't buy them. It's a chance to buy them occasionally. In the past, we used to eat inch bones steamed with flour, and the taste was very good. Today, in order to meet the theme of change, we changed our practice and prepared to roast them. Originally, we wanted to make them into cumin flavor, but because our family is not suitable for spicy food recently, we made them into five flavors, and the taste is also very good. "

Production steps:

Step 1: wash the purchased Cun Gu, filter the water and put it in a big bowl.

Step 2: mince ginger and garlic. If you have scallions, you can also mince them together.

Step 3: pour all the ingredients into the bone.

Step 4: mix well, cover with plastic wrap and marinate overnight.

Step 5: take it out the next day. Before making it, put the inch bone on the tin foil, pour some marinade on the inch bone and wrap it.

Step 6: wrap the Cun bone in turn, put it on the baking net, preheat the oven, and bake it for 40 minutes.

Step 7: after 40 minutes, take out Cun Gu, brush a layer of marinade and oil around, and sprinkle some sesame seeds.

Step 8: continue to bake in the oven for 20 minutes, turn it over in the middle.

Step 9: look, it smells good

Materials required:

Inch bone: 5

Ginger powder: appropriate amount

Minced garlic: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Sesame oil: right amount

Zanthoxylum oil: right amount

Chicken essence: appropriate amount

Five spice powder: appropriate amount

Note: 1. If the curing time is short, you can make a few cuts on the inch bone, so the curing is easy to taste. I have a long curing time, so I didn't make any cuts. 2. Cun Gu's meat is thicker, so it should be wrapped in tin foil first, otherwise it may be scorched outside and not cooked inside. 3. When baking, you can put the baking tray on the bottom and put tin foil on the top, so that the sauce will not contaminate the baking tray. 4. If you want to be simple, buy a packet of barbecue sauce to marinate the meat.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: spiced

Chinese PinYin : Ji Jie Gai Bian Yin Shi Ye Sui Zhi Gai Bian Wu Xiang Kao Cun Gu