How to cook roast pork and how to eat roast pork.

Practice and efficacy of barbecued pork cuisine: private cuisine nourishing yin recipe invigorating spleen appetizing recipe malnutrition recipe anemia recipe making process: barbecued pork (1) making material: main ingredient: pork leg 1000g.

Accessories: carrot 100g, onion (white skin) 100g, lettuce (round leaf) 100g, celery 50g, cauliflower 100g, celery leaf 30g.

Seasoning: 5 grams of fragrant leaves, 8 grams of pepper, 5 grams of salt and 20 grams of lard (refined).

Characteristics of barbecued pork (1): It tastes fragrant but not greasy, and is suitable for cold meals. Roast pork (1): 1. Raw material treatment: (1) Wash half of the pork, sprinkle with refined salt, rub with your hands and marinate for 30 minutes. (2) Peel carrots and onions, and go to Ye Jin to wash celery and slice it.

2. Dishes: Put the pork in a baking tray, put chopped carrots, onions, celery, fragrant leaves and peppers on the pork, melt 20 grams of cooked lard and pour it on the pork.

3. Baking: Then send the baking tray into the preheated oven, bake at 250℃ for 65,438+00 to 65,438+05 minutes, and then lower it to 65,438+080℃ for 40 minutes. During the barbecue, turn it over from time to time to make it even. Roast the pork until it is golden on all sides. If the gravy fork out is white, it means it is cooked, so you can take it out, let it cool and slice it.

4. Adjust the gravy: filter the gravy left in the baking tray and adjust the taste to get gravy.

5. Serving on a plate: When serving, prepare the meat slices and pour the marinade. Sliced meat with lettuce on both sides, with pickled flowers around the plate and celery leaves around it.