dried pork slice(zhu rou pu )

dried pork slice

Introduction:

Production steps:

Step 1: wash pork and remove tendons. Mix all seasonings in a small bowl (except honey and white sesame)

Step 2: stir the pork into puree with a blender. You can also use the chopped and adjusted seasoning to pour into the meat foam.

Step 3: stir vigorously with a blender, and stir for a while more.

Step 4: brush a layer of cooking oil on the tin foil.

Step 5: pour the stirred meat foam on one-third tin foil (I bake in 26L oven for three times), and cover with fresh-keeping bag.

Step 6: flatten the foam with your hand, and then roll it thin with a rolling pin.

Step 7: mix honey with a little water.

Step 8: Brush honey water on the meat foam surface.

Step 9: Sprinkle white sesame seeds, put them in 180 degree oven, bake in the middle for 20 minutes, take out the reverse side and brush with honey water, sprinkle sesame seeds and bake for 20 minutes. (I forgot to take this step) take it out and cool it. Cut it into small pieces with scissors and seal it.

Materials required:

Lean pork: 500g

Soy sauce: half a teaspoon

Soy sauce: 3 tbsp

Fish sauce: 1 tbsp

Salt: 1 / 2 teaspoon

Sugar: 1 teaspoon

Black pepper: 1 teaspoon

Honey: 1 tbsp

White Sesame: right amount

Note: Meat foam must be rolled thin, too thick, it is difficult to bake thoroughly, and it is not delicious. Like heavy black pepper flavor can add 1 small spoon. The freshly baked jerky is soft and hardens as soon as it cools.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Zhu Rou Pu