dried pork slice(zhu rou pu )

dried pork slice

Introduction:

"I haven't come here for a long time. I've been in Australia for some time. I miss the food in China every day. When I lie in bed, I'll think about what I'm going to do. It's OK for foreigners to eat occasionally. I can't stand eating cabbage and tofu all the time. I have to make my own food to satisfy my hunger."

Production steps:

Step 1: put all the materials in the blender and mix them until they are strong

Step 2: lay tin foil on the baking tray and coat it with oil

Step 3: put the minced meat on the tin foil, cover it with plastic film, and roll it flat with a rolling pin

Step 4: preheat the oven 180 degrees, bake the middle layer until the water comes out, take out the water, wipe a layer of honey water on the surface, and put it back into the oven

Step 5: repeatedly wipe honey water 2 to 3 times, according to personal preferences, if you like sweet, you can wipe several times, the last time wipe honey water sprinkle white sesame, roast until the water is dry, there is meat flavor out

Materials required:

Pure lean pork stuffing: 1500g

Monascus powder: 5g

Black pepper: 5g

Salt: 6 g

Five spice powder: 3 G

Ginger powder: 3 G

Honey: 10g

Note: 1. You can turn the meat upside down, but be careful not to damage the shape of the meat. 2. The seasoning can be put according to your personal preference. If you like spicy, you can put chili powder. If you like salty, you can put soy sauce. 3. The temperature and time are determined according to your own oven. Finally, you should keep the oven to avoid pasting. 4. I estimate the grams of ingredients, because it is impossible to release them without filling in All right

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Zhu Rou Pu