If you don't steam steamed buns, don't wrap dumplings, don't boil meatballs, pork stuffing can still be used like this!

Preserved meat is the favorite of children, you can smell the aroma of preserved meat from afar, that kind of fragrance can be said to be overwhelming, not to mention children, adults can't help but want to eat when they smell it

【Pork jerky】

Ingredients: 350g of lean pork filling

Ingredients: 10 ml of cooking wine, 5 ml of dark soy sauce, 10 ml of Yipinxian (seafood soy sauce), 15 ml of fish sauce, 2 grams of sugar, 1 g of black pepper, 15 grams of honey, salt and white sesame seeds

Method: 1. Prepare the ingredients.

2. Place the pork filling on a cutting board and chop it into a delicate minced meat with a knife.

3. Put the minced meat in a bowl, add cooking wine, salt and a pint of freshness, and then add dark soy sauce. Pour in some fish sauce and freshly ground black pepper. Stir vigorously in one direction to make the minced meat lump, cover with plastic wrap and marinate for about 1 hour.

4. Spread a layer of tin foil, lightly brush a thin layer of oil on the surface of the tin foil, use a spoon to put the minced meat on the tin foil and spread it evenly, then cover with a layer of plastic wrap, and roll out a rolling pin to make a thin and uniform rectangular piece of meat.

5. Preheat the oven, remove the plastic wrap and place the dried meat on a baking sheet.

6. Bake at 180 degrees for 8 minutes, the dried meat after roasting is obviously retracted, brush a layer of honey on the surface of the dried meat, sprinkle an appropriate amount of white sesame seeds, and continue to bake in the oven at 180 degrees for 15 minutes. When the time is up, take out the dried meat and turn it over, brush with another layer of honey, sprinkle an appropriate amount of white sesame seeds, and bake on the grill for 5-8 minutes. Remove and let cool the slices.

Tips:

1. Buy lean meat fillings for preserved meat, and there will be a lot of oil and water when the fatty meat is roasted.

2. Fish sauce is indispensable, when you add fish sauce to adjust the filling, the taste of takeaway dried meat has already come out.

3. Remember to brush a thin layer of oil on the tin foil, so that the baked dried meat will not stick to the tin foil.

4. Observe from time to time when baking, and adjust the baking time according to the thickness of the dried meat and the condition of its own oven to avoid over-baking