Methods/steps

Raw materials: one catty of lean meat mixture, a little fat meat mixture, a little beef mixture (can not be added) black pepper grains, sesame seeds, sugar, soy sauce, soy sauce, honey, yellow wine.

The meat mixture together, re-mincing, finely chopped on the strength.

Black pepper and sesame seeds are mixed together and crushed. Mix with other seasonings.

Mix the meat with the seasoning and beat in one direction.

Take a small piece of the mixture.

Lay greaseproof paper underneath, put the meat ball on it, add plastic wrap on the surface, and roll it into a thin sheet with a rolling pin, the thinner the better.

Bake in the oven, brushing the top with honey, for 5 minutes. Out of the oven, remove the greaseproof paper, brush the back with honey and bake for another 5 minutes.

The finished product, pork breast.

END

Note

1. Pork preserved must be thin to be like outside to do so, thin and dry, so more than a pound of pork stuffing to do the N sheet, home oven plate as big as the preserved, baked out of the roughly 10 sheets.... This should not be specified

3. The baking time will depend on the thickness of the breasts. I calculated, an hour baking 6 sheets, an average of 10 minutes a sheet. You should always be on the side of the observation, the first side of the baking almost brush honey, out of the oven and then bake the next one. 6 all baked, and then the back of the back of all another layer of honey and then put the oven to bake, the second side of the baking 2-3 minutes on the OK