Maggie Pig Rice🥓🥗

# Pig, Maggie✍ The meat of the pork neck is lean, fried with a strong light, the outside is soft, and then mixed with the sauce according to the ratio given, the fragrance is rich and delicious. Eat with sticky rice or steamed rice is very good.

* * * Pig fermentation ratio * * *

1 kg real pig's neck

✍ 4 hrs vinegar

Maggie, green lid, 2 hours.

* * * Mixed Sauce Ratio * * *

Maggie, the green lid is 4 hours.

Maggie, clam sauce, 4 hours.

4 hours of vegetable oil.

8 hours of water.

20 grams of beep sugar

Maggie, the green lid, 2 hours. (Put on the last episode) ✨

* * * I'm afraid I can't eat it all. I can make half a recipe. All ingredients divide by two. * * * ☆

How to make it (Thanks to the recipe from the Bura Marie shop)

1. Take the real pig's neck and cut it into a long, cross-cut line. Then mingle it with vinegar to remove the smell. Then wash it clean, dry the water lining. ✍

2. Marinate the pig's neck with a green Maggie lid for 2 hours and add it to a simple refrigerator for 30 minutes. ✨

3. Marinate the pork in full time, then fry it. Set a pan with palm oil for frying. Turn on the gas, use a strong light. Wait for the oil to heat and then bring the pork down to fry until it is cooked yellow, the color as in the picture. ✨ Scoop up and rest for the oil.

4. Set a pan to simmer the sauce. Put all the ingredients on. Turn the gas on. Use the medium light to simmer until the sauce is down and thickened. Then bring the fried pork down to mingle. Finally, add the green lid Maggie for another 2 hours to stir it up again. Turn the gas off and serve.

5. Because of the strong taste of pork, must eat with sticky rice or steamed rice. The taste will be mellow. Salty and sweet as delicious.

Thank you to the editor. Mother Se, Nong, Nong, Nong, Nong, Nong, Nong, Nong, channel.

# Pig, Maggie # lemon 8 diary # Simple menu

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