Linji dried pork

Linji dried pork

Introduction:

Production steps:

Step 1: a large collection of materials (a kilo of pork, stir it up when you buy it, and chop it up when you go home, in case there is any minced meat)

Step 2: put all the ingredients: honey, sugar, Weishida, cooking wine and fish sauce (this is the key), two tbsp chili powder and half tbsp black pepper powder into the minced meat

Step 3: put on gloves and grasp well

Step 4: beat clockwise with the egg beater until the sugar is completely dissolved and the ingredients are completely blended with the meat (about 6 minutes)

Step 5: grab a handful of meat with gloves and put it on the oiled tin foil

Step 6: lay flat and cover with plastic film

Step 7: use a rolling pin to spread it evenly, and make it a thin layer

Step 8: remove the preservative film, evenly spread a layer of white sesame, put it on the baking net, then preheat the oven, put it in 200 degrees, bake for 5 minutes, and take it out

Step 9: brush the honey on both sides and continue to bake until it is slightly burnt. It looks like a thin layer of dried meat is OK

Step 10: cut it into pieces and eat it when it's cold. It's great to read the magazine and eat it...

Materials required:

Pork tenderloin: 1 jin

White Sesame: right amount

Black beard powder: right amount

Cooking wine: 2 tbsp

Weishida: 2 tbsp

Sugar: 2 tbsp

Honey: 2 tbsp

Fish sauce: 2 tbsp

Chili powder: appropriate amount

Note: after baking for 5 minutes, take out the front and brush it with a layer of honey, then turn it over and brush it with a layer, put it in and continue baking. About 10 minutes later, turn it over again and bake until it looks like the meat is transparent and slightly burnt at the edge

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: slightly spicy