Pan version of pork breast
By ShanelWelch
Pan pans are very common in homes, and everyone has the opportunity to make real pork breast. This is why I always think about changing some recipes from the oven version to the pan version. We have already tried roast pork, why not try pork breast? The formula for seasoning the jerky pork is the same as the recipe in the oven version. I can't give an accurate time. It's all based on the naked eye. To put it bluntly, it's just to press the meat as thin and evenly as possible, and fry it dry and beautifully.
Recipe Recommendations
- minced meat 约460 grams
- pepper 1/2 teaspoon
- soy sauce 4 teaspoon
- soy sauce 1/2 teaspoon
- brandy 1 teaspoon
- sugar 1/2 teaspoon
- salt 1/4 teaspoon
- fish sauce 1 teaspoon
- salty and fresh
- cook
- several hours
- ordinary
Steps for Pan version of pork breast
1
In a large bowl, add the minced meat and all the seasonings.
2
Use a large spoon or hand to stir in basically the same direction until glue is formed to let the meat become sticky.
3
Put the meat directly on a flat plate, spread it with a transparent film, and use a cylindrical glass to press the meat thin and evenly. Use a shovel to press the pan or use a shorter cylindrical glass to press it. Anyway, try your best to press the meat thin and evenly. Note that the meat should be pressed cold and not pressed before turning on the heat. If the pan is small and the amount is small, you should cool the pan first before spreading the minced meat when making the next pan.
4
Power on or open fire, at 300- 350F, and at medium heat of the stove. After seeing the surface discoloring, use a spatula to slowly lift up the entire piece of meat. Therefore, the meat must be stirred to produce glue so that the meat can be sticky and can be made whole and not broken.
5
Reverse the meat pieces and fry again, frying on both sides in turn until dry water and turn into stone color.
6
After frying, place on a plate and cut into slices. Cut into whatever shape you want.Pan version of pork breast Make Tips
First, the minced meat should be stirred by hand or machine in the same direction until it is glued and sticky to the hands; second, it takes several pots to cook if you can't finish it in one pot. When making the next pot, you should cool the pan first before spreading out the minced meat. My experience is this. Believe it or not, I believe it anyway.