Dried pork with honey sauce(mi zhi zhu rou gan )

Dried pork with honey sauce

Introduction:

"Every time I come back to China, I tell myself," eat, eat as much as you can. " Especially those things that can't be brought back to South Africa can only be satisfied by a few days at home! Although you can buy dried pork occasionally in Chinatown, you can't buy it when you see the preservative package and the smell of oil. On the first day of returning home, I went to the supermarket and swept a lot. When I checked out, I was so expensive!! Now back in South Africa, thinking of the taste of dried pork, I decided to make it myself

Production steps:

Step 1: add all seasonings to ground meat and mix well.

Step 2: stir in one direction until sticky, then marinate in the refrigerator for 3 hours.

Step 3: take a piece of tin foil the size of a baking tray, put in a proper amount of minced meat, cover it with a plastic bag, and roll it open with a rolling pin. It's thin and thick, but the thin one is delicious, and it's good to bake.

Step 4: roll the minced meat into uniform large slices. It's too thick and tastes bad~

Step 5: move the whole piece of tin foil into the baking tray and remove the plastic bag.

Step 6: preheat the oven at 175 ℃ and bake for 12-15 minutes. After baking, you can see that the dried meat shrinks and there is still some moisture in the meat. (as long as the edge of the meat is not scorched, you can continue to cook.)

Step 7: turn it over carefully, put it back in the oven and continue to dry until there is no water on the aluminum foil, only the oil.

Step 8: prepare 3 slices of ground meat~~

Step 9: Look! The meat is very thin and won't loose. You can sell it~

Step 10: fry into small cubes, you can start to eat!

Step 11: is it very thin? Is it delicious~~

Materials required:

Minced meat: 450g

Soy sauce: 2 tbsp

Rice wine: 1 tbsp (or Shaoxing wine)

Sugar: 60g

Honey: 40g

Pepper: right amount

Five spice powder: 1 / 2 tsp

Salad oil: 1 tbsp

Precautions: 1. Minced meat should be mixed until it is sticky. The roasted dried meat will stick to a whole piece, and it will be better rolled out. 2. Dry the meat on both sides. 3. If the minced meat is fatter, the salad oil can be omitted.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mi Zhi Zhu Rou Gan