List of ingredients:
Pork tenderloin 2 kg
Ginger 1 small pieces
Garlic 8 petals
Salt, oil consumption, honey each10g.
60 ml soy sauce
Cooking wine 30 ml
Sugar 24 grams
6 grams of cumin powder
6 grams of pepper
Soy sauce (mainly for coloring, as I like) is generally 10 to15ml.
Sesame oil15g
1. Slim tenderloin evenly. Pork strips are slightly thicker than the index finger, too thin and tasteless, and too thick to dry.
Step 2 Pour in garlic and Jiang Mo.
3. Add all the seasonings in the material list.
Step 4 mix evenly
5. Put it in the refrigerator for one night. It is not necessary to put it in the refrigerator in winter, but it is best to put it in the refrigerator in summer (my oven is small and there is a lot of meat, so I usually bake it in a rack, and I don't need to turn over the dried meat in the middle of baking)
6. Take the rack and put it on the pot
7. Stick the toothpick into one end of the meat and put it on the net rack, paying attention to leaving a little gap between the meat (I don't recommend baking immediately, it's better to dry it, and then bake it after dripping water. If you don't hurry, air dry it on the surface, which can shorten the baking time and save some electricity)
8. Preheat the oven at 180℃, place the grid in the middle layer, and put the oil-paper baking tray in the bottom layer, and bake for about 1 to 1.5 hours. If there is juice to be poured out, bake until the meat is almost colored. In order to avoid scorching, spread tin foil on the top (note: the size of the meat strips, air dry.
9. It will be a little soft just after baking, and it will taste better if it is put in a ventilated place for a few hours.
10. Dry incense without firewood, very chewy, delicious in sight, naked temptation.
Another tip: After baking, what should I do if I find that the dried meat is not tasty enough?
Answer: Add vector salt and soy sauce or add some cumin powder to make a favorite taste, marinate it for about half an hour, then bake it in the oven for a few minutes, and the taste will be even better when the surface is dried.
Tips:
First, drying the dried meat before baking can shorten the baking time.
Second, adjust the time and temperature according to the actual situation of the oven, and put tin foil in the middle of baking to avoid scorching.
Third, after baking, put it in a ventilated place to dry for a few minutes, and the taste will be better.
Fourth, if you like spicy food, just sprinkle some dried Chili powder.