Delicious pork jerky(hao chi bu guo zhu rou pu )

Delicious pork jerky

Introduction:

"I believe that both adults and children can't escape the temptation of pork jerky. They can't help but salivate when they think of its taste occasionally. In most people who want to stand out and become professional eaters, besides eating, they have to be able to do it."

Production steps:

Step 1: chop the pork into meat stuffing. Fresh pork is needed to ensure the taste. First, it can be made into strips, then cut into small pieces, and then minced. Pork hind legs can also be used. Add salt, sugar, white pepper, cooking wine, soy sauce, soy sauce and oyster sauce.

Step 2: beat the stuffing with chopsticks in one direction for 3-5 minutes until it is stiff and sticky. Cover the stuffing with plastic wrap and marinate for half an hour. Oil the tin foil and lay the stuffing well

Step 3: lay another layer of fresh-keeping film on it, roll it into 2-3 mm thick slices with rolling pin, and sprinkle proper amount of cooked sesame seeds. Preheat oven 200 degrees, middle layer, heat up and down, bake for 15 minutes. Take out and pour out the water, put honey on both sides, sesame face down, and bake for another 15 minutes.

Step 4: take it out again, it's almost good. If you don't feel satisfied, bake it for a while, but don't scorch it. Let it cool in a well ventilated place and slice it.

Materials required:

Pork loin: 500g

White Sesame: right amount

Salt: right amount

Sugar: one teaspoon

Old style: one teaspoon

Oyster sauce: 2 teaspoons

White pepper: right amount

Cooking wine: 2 teaspoons

Honey: right amount

Soy sauce: 2 teaspoons

Oil: right amount

Note: 1. Do not put too much soy sauce, otherwise baked out is a black. 2. The thickness of rolled meat should be the same. 3. You can control the taste by yourself. You can add whatever flavor you like, such as Wuxiang powder, cumin powder, or barbecue sauce.

Production difficulty: simple

Baking technology

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Hao Chi Bu Guo Zhu Rou Pu