Ingredients

Tenderloin 300g

Honey 10g

Soy Sauce 4g

White Sesame Seeds in Moderation

Steps of Practice

1. Slice the tenderloin. To make dried meat, always choose pure lean meat. Tenderloin or thigh meat is fine. If the meat with sinews, you have to remove them all, otherwise it will affect the taste.

2, the pork slices finely chopped mud. Generally speaking, dried pork is still best chopped with a knife. If you are lazy to use a cooking machine, although the broken meat is also very uniform and delicate, but the muscle tissue is destroyed, and the texture of the preserved meat will be a little firewood.

3. Add the soy sauce and use chopsticks to whisk in one direction. The meat will not only be more chewy, but it will also be less likely to fall apart during the baking process. If you don't have the strength in your arms or don't want to take the opportunity to thin your arms, you can be lazy and use an electric whisk to help.

4, wrestle the meatballs about 20 times, use some force. Wrestling the meatballs hard will enhance its adhesion.

5, lay the meatloaf flat on parchment paper, cover the top with a sheet as well, and roll it out thinly with a rolling pin. Meatloaf rolling sheet should be rolled very thin, almost two or three millimeters, otherwise thick, it will become jerky, and the texture will be much worse. If you do not have baking paper, you can also use tinfoil, but if you use tinfoil, you should first brush some vegetable oil on the tinfoil to prevent sticking, otherwise it will not be removed.

6. Trim the edges.

7. Brush a thin layer of honey on the surface. Sweet pork preserves can't be made without a honey concoction. But I prefer to suggest maple syrup. This syrup, made from natural maple sap, not only has a better flavor, but it doesn't carry the same risk of botulism as honey, and can be eaten by babies under 2 years old

8. Sprinkle a few white sesame seeds on top. If you don't like sesame seeds, leave them out.

9: Bake in the center of a preheated 180-degree oven at 180 degrees for 12 minutes. After the first baking, the meatloaf will be juicy and shrink in size.

10: Remove from the oven, pour off the juices, and brush both sides with a layer of honey (or maple syrup).

11: Bake again in a preheated oven at 180 degrees Celsius for 10 minutes at 180 degrees Celsius, top and bottom. Take care that the side with the sesame seeds remains facing up and watch carefully that the pork breasts are browning. Each oven temperature is different, do not burn, do not bake too dry, slightly leave a little moisture is best. Pork breasts that are completely dry and crispy will lose their robust flavor.

12, after baking and cooling a little bit, there are charred places can be cut off, will be baked pork preserved cut into the size of the favorite can be eaten.

13, after the dried pork cooled down as soon as possible with a sealed bag or sealed box sealed refrigerated, a week or so to eat the end of the appropriate.