Honey pork

1

Raw materials。

2

The pig's ridge is cut to the ground. Salt, sugar, black peppers evenly mixed。

3

Scrambling, scrambling, scrambling, scrambling。

4

Tinpaper is printed in the oven. A layer of edible oil is taken out and 350 grams of meat is poured out to cover a layer of membrane, evenly by hand。

5

And with stubble stubbles。

6

Take off the membrane, honey with a spoonful of water to stir up and brush on meat, sesame。

7

The oven is preheated, 180 degrees, 20 minutes in the middle。

8

Take it out and put it on the grill, brush the honey water, sesame, and continue to bake for 20 minutes。

9

I'll just bake to the pine. I was going to take a picture this afternoon, and it was late after the roast. I had to take pictures the next day。

10

It's still soft when it's done. It's hard to cool. It can be preserved in a small block of scissors。

Note: 1. My quantity is based on using a Domco 46L oven; this unit's baking tray is quite large! So if your baking tray at home is small, be sure to reduce the amount!! The success of pork jerky depends on the amount of meat on a single sheet; if there is too much, the jerky will be thick and won't taste good. 2. If you reduce the meat, you must also reduce the seasonings; 200-250 grams of ground pork is enough for a 30L baking tray. 3. Fish sauce gives the pork jerky a unique aroma; if you don't have it, you can omit it. It is said that oyster sauce can be used as a substitute, but I haven't tried it, so I don't know what it tastes like. 4. Do not add too much dark soy sauce, otherwise the jerky will turn black. 5. When rolling out the meat sheet, after placing the pork, press it evenly with your hands first to make rolling easier.