Ingredients: 250g minced pork, cooking wine 10ml, light soy sauce 10ml, light soy sauce 3ml, white sugar 10g, honey 10ml, 5ml fish sauce, a little black pepper, a little white sesame and a little salt.

Practice:

1. Chop the minced pork with a knife and chop it into minced meat as much as possible. Then mix well with cooking wine, soy sauce, sugar, honey, pepper and salt, and stir in one direction with chopsticks;

2. Spread a fresh-keeping bag on the chopping board, put the marinated minced meat on it, cover the minced meat with a fresh-keeping bag, and roll the minced meat into patties with a uniform thickness of about 0.2cm with a rolling pin;

3. Take a pan without heating, apply a little oil, lift off the fresh-keeping bag on the top of the meat pie, lift the meat pie and buckle it into the pot, then tear off the fresh-keeping bag and fry it slowly with low fire until the meat slices are dry and watery, turn over with a spatula, continue frying until the meat pie is dry and hard, and finally sprinkle with white sesame seeds, and cut the fried preserved meat into small pieces to eat.