You will find that there is still a difference between homemade dried pork and those sold outside.?

First of all, the meat content is different, there are no additives, and the flavor comes entirely from the ingredients themselves, which are very solid.?

The chewiness of the strength is also different, and the color is also different. But the flavor is really delicious! Better in the aftertaste

After all, the real ingredients can not be compared ~?

Friends can try according to the tricks I said, you can also make the flavor and taste are very good dried pork

Minute the meat, according to personal taste, add salt, sugar, pepper in one direction and stirred vigorously

The meat continued to add, wine, soy sauce, soya sauce

Add oyster sauce, the meat continues to be stirred vigorously in one direction, this is the texture of the good! Tip 4

After stirring the meat can hold a ball, tendon and sticky, not scattered. Let it rest and marinate for half an hour

Place the meat mixture on baking paper, lay a piece of plastic wrap on top, roll the meat mixture into a thin slice

Remove the plastic wrap and sprinkle with white sesame seeds

Preheat the oven at 180 degrees, and bake for 15 minutes. Some water will come out during this process and the meat will brown and cook, shrinking slightly in size

Take out the baking sheet and pour out the water inside. Brush the front side of the meat with a layer of honey

Flip the meat over and brush it with a layer of honey as well. Still face up (the side with sesame seeds) and put it in the oven. The oven is still 180 degrees and continue for 15 minutes

Tips

The first two tips are about the choice of meat: ?

Tip 1: Choose pure lean pork, personally I think the back of the leg has a better flavor than the tenderloin.

Tip 2: Make sure to use fresh pork of the day, preferably not frozen and re-melted, there will be a difference in taste.?

Next let's do it while we talk about it.

Tip 3: Make sure you chop the meat finely with your own knife.

Generally, the meat bought outside, even if it is well-strung, is not up to the standard of making pork preserved meat. It also needs to be reprocessed by yourself.

Also, never be lazy and use a meat processor to break it up, I have used this method.?

It has been proved that although the meat broken up by the cooking machine is very even and fine, it will also destroy the organization of the meat, making the texture hairy and faggy.?

When you want to eat delicious pork, you have to be willing to chop the meat yourself.

Tip 6: Note that you are still using a baking sheet, not a grill net.

This process is baking and coloring. Using a baking sheet allows the dried meat to retain a little bit of moisture without drying out all at once.?

Slightly moist meat tastes the best, completely dry and crunchy pork breast, lost the strong texture, the flavor is not good