A strip of ground beef, light soy sauce, 2 tablespoons cooking wine, 2 tablespoons fuel consumption, 3 tablespoons sugar, 1 tablespoon Chili powder.

working methods

1. Marinated meat stuffing: I used a ground beef, added a tablespoon of light soy sauce (never deepen soy sauce, the color will be too dark), 2 tablespoons of cooking wine, 2 tablespoons of fuel consumption, 3 tablespoons of sugar, 1 tablespoon of Chili powder. You can also add black pepper, but I didn't, so I didn't. Stir evenly clockwise. If you are not at ease, you can taste it, fine-tune it properly, and then cover it with plastic wrap and marinate it for 30 minutes. If there is fish sauce, adding some will make the meat breast taste better ~ ~ ~ ~

2. Roll it flat and cut it into thin slices: first spread a layer of plastic wrap, then put a proper amount of meat (I put it once 1/4), then cover it with a layer of plastic wrap and roll it into thin slices of about 4mm with a rolling pin.

3. put the rolled meat slices into the freezer to freeze hard. It takes about 30 minutes. My experience is that the meat pieces should not be stacked, so it is not easy to freeze hard. It is best to lay flat.

4. Preheat the oven to 400F F, brush the baking net with oil, take out the frozen meat stuffing from the freezer, quickly tear off the upper and lower layers of plastic wrap, put it on the baking net and send it to the oven. A baking tray is connected below the baking net for receiving oil dripping during baking. Viewed from the side, when the bacon turns white, you can take out the baking net and turn it over, then continue to put it in for baking, turn it over every few minutes until both sides are slightly burnt, and then you can take it out and bake the next piece. The baking process takes about 20 minutes.

5. Finally, take out the oven, absorb oil, sprinkle sesame seeds and slice.