Monascus powder 1 teaspoon

Fish sauce15g

80 grams of rock sugar powder

7 grams of rice wine

Salt 1 teaspoon

2 teaspoons of cooking oil

Ham, black pepper, black sesame seeds and honey in moderation.

0 1 pork leg should be selected for making preserved meat, and the pork leg should be chopped into minced meat. Then chop a little ham, mix the minced meat with the ham, add monascus powder, salt, fish sauce, rice wine and rock sugar powder, and stir while adding.

After mixing well, pour some cooking oil and black pepper, and stir well until it becomes sticky.

03 Next, pour in a proper amount of black sesame seeds and stir well. Put the evenly mixed minced meat in the refrigerator for 2 hours to make it fully tasty.

After the minced meat is frozen, put it on baking paper, spread a piece on it, flatten it gently by hand, and then roll the minced meat into thin slices with a rolling pin. Note that it should be as uniform as possible, otherwise it will be easy to burn.

Next, put the minced meat slices into the baking tray, take out the upper baking paper and brush a layer of honey on the surface. Then put it in an oven preheated to 180 degrees and bake it for 10 minutes.

After baking, take out the minced meat slices and let them cool. Then turn one side over and brush the other side with honey. After brushing, put it in the oven again and bake it at 180 degrees for 10 minutes.

You can take it out after baking. After the preserved meat is cooled, cut off the scorched edge, and then cut the remaining preserved meat into the appropriate size.

In this way, the pork breast is finished. The pork breast made by myself is not only fresh, but also full of materials and more chewy.

Special note 1, compared with other methods, the preserved pork here will be added with a few more things, such as ham to make it more fragrant, fish sauce to refresh it, and monascus powder to make its color brighter.

2. When processing pork, you don't need to chop it too finely, so that it tastes more chewy. When rolling pork slices, try to make it even in thickness, so that we can control its baking time. The baking temperature should be kept at about 180℃ as far as possible.

3. After rolling the pork slices, you can freeze them properly to make the baking paper on the upper layer easier to take off.

4, the preservation of pork jerky is very simple, just put it in a sealed bag and refrigerate it.

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