1. To make preserved meat, you need to prepare minced pork, soy sauce, cooking wine, sugar, pepper, honey and white sesame seeds.

2. The minced meat ground by the meat grinder is not broken enough, so we need to chop it even more.

3. Put the meat into a bowl. Take a catty of minced meat as an example, add 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 tablespoon of black pepper, a little honey and 5 tablespoons of soy sauce.

4, stir clockwise, stir up the meat. When the meat is stuck together, pull it, and you can pull out a little bit, which means it's stirred.

5. Put some oil and sugar into the pot, and bake slowly on low heat to let the sugar melt slowly. When all the sugar melts, pour in the right amount of water and the sugar color will be fried. Spread a fresh-keeping bag on the chopping block, put a small ball of meat on it, and then lay it flat with a fresh-keeping bag.

6. Roll the meatballs into .2cm thin slices with a rolling pin. Attention! Be sure to roll it evenly, otherwise it will be uneven and easy to paste. Spread a thin layer of oil on the pan, pour the meat into the pan and fry it slowly over low heat. Pay attention to turning it over frequently when frying.

7. After about 2 minutes, the pork fiber gradually becomes compact, and the meat patty really becomes dried meat. Brush with a thin layer of sugar, sprinkle with white sesame seeds, bake slowly for a while, let the sugar color, and the pork breast is ready.