烤豬腩肉晚飯,

帶軟骨無皮的五花肉, 肥肉一麵用刀畫菱格, 放烤盤裏, 撒辣椒粉, 蒜粉, 薑粉, 倒入一瓶啤酒, 和半杯Yoshida Gourmet醬, 用錫紙包好, 放冰箱過夜,

第二天, 直接進冷烤箱, 開火定到325F, 烤 1.5小時後,  加入胡蘿卜和小洋蔥頭,  再蓋好烤30分鍾,  拿掉錫紙, 改到375F, 再烤15分鍾, 表麵金黃, (I should have roasted a little longer to melt down more of the fat) 就好了, 汁留住, 油撇掉.

米飯是用肉末和薺菜末(剩的餛飩的餡)電飯鍋煮的, 很香.

澆上汁,  YUM!

The meat is so juicy and succulent.  I think it is a great dish to feed a family with small kids.