Homemade pork

1

The pork is washed clean, skin-cracked or crushed with a meat grinder. I like it with a bit of a tweezer. I don't hang it. I don't recommend all skinny meat. I'll have some wood. I'll bring some fat. The fatty ratio for pigs is 9 and 1 and can be 8 and 2。

2

Add all the spices. (I bought a little red pink, so the meat was a little black. You can also reduce the red powder

3

A clockwise or a counterclockwise (also with a cook ' s machine) of the end of the meat is drawn into the glue, and then flattens it and covers it for at least half an hour, so that the taste is fully mixed. ♪ When the room's hot ♪

4

Two times the length of the baked paper and a little longer, with a folding of 1.5-2 cm width on the other three sides。

5

Take one third of the meat, put it on the oilpaper and close it。

6

Turn the oilpapers, turn them down, and flatten the flesh with a scepter. The oven is 180 degrees preheat 10-20 minutes early

7

If you lift one side of the paper, you can cut it off or you can roll it down under the grill. The oven is then placed in a pre-heated oven of 180 degrees for 8-10 minutes。

8

Honey and one-to-one bowl of honey water. ♪ Some honey is thinner, less water ♪

9

Through the oven door, you can see that the meat is significantly reduced by a circle, and the edges are a little hot, so you can remove it. Brush a layer of honey water, spill sesame and return to the oven for five minutes. It was then taken out and repeated the five-minute drying of honey water. If there's obvious soup on the grill, it'll pour out

10

Put the roasted meat on the dryer。

11

Cut the meat or cut it into a piece of the right size, seal it and eat it as soon as possible。

One, with pork working like beef, is that it's best not to have a tangle that affects the taste. 2. Motion can be adapted to its own preferences. The black pepper I bought didn't taste very good, so it didn't smell much. If you like black pepper, you can put a little black pepper in it. As for sweetness, I think it's enough. It's too sweet to get tired, and it can be reduced. The red powder may differ from the color of the brand, and this time I bought the color too deep, so the last color of the meat is not red enough, black enough. 3 and the meat must get the glue strong, or the meat will break up easily. It's open as soon as it's flat. If it's sticky, it means it's not in place. 4. With regard to the thickness of meat, a little thick is really good, but it's a little tired of eating too much. The meat that used to be bought in Macao is thick. And too thick may not be easy to bake, after all, home ovens are usually small and the fire is not even. It's too thin, it's easy to roast, and it's not good to feel too soft. A pound of meat is almost three times baked, and the thickness is around 2-3 mm. When the first plate was baked, the last plate was waiting and saving time. 5. Different machines, temperature and time are regulated according to their ovens。