Family brand pork jerky (Pan version)

Family brand pork jerky (Pan version)

Introduction:

"Pan is very common in our homes. Everyone has the opportunity to make real pork jerky. That's why I always think about the reason why some recipes have changed from oven version to pan version. We've tried barbecued pork. Why don't we try pork jerky? The formula of pork jerky seasoning is the same as that of oven version. I can't give the exact time. It's all judged by the naked eye. In a word, it's to press the meat as thin and even as possible, and fry it dry and well. "

Production steps:

Step 1: in a large bowl, put minced meat and all the ingredients.

Step 2: use a spoon or hand to stir in the same direction until the meat is sticky.

Step 3: directly put the meat on the flat plate, spread a transparent film on it, and press the meat with a cylindrical glass until it is thin and even. The pan can be pressed with a shovel or with a shorter cylindrical glass. Anyway, try every means to press the meat thin and even. Pay attention to that the meat should be cold pressed, and don't press it only when the fire is on. If the pan is small and the amount is small, the next pot should be cooked It's time to cool the pan before flattening the minced meat.

Step 4: power on or open fire, 300-350f of electricity, medium fire of the furnace, after seeing the surface discoloration, slowly lift up the whole piece of meat with a spatula, so the meat must be stirred out of glue, so that the meat can be sticky, and the whole piece can not be broken.

Step 5: turn the meat upside down and fry it again. Fry it on both sides in turn until the water is dry and the color is Chushi.

Step 6: after frying, put it on the flat plate and cut it into whatever shape you want.

Materials required:

Minced meat: about 460g

Tea pepper powder: 1 tsp

Pepper: 1 / 2 tsp

Soy sauce: 4 teaspoons

Soy sauce: 1 / 2 teaspoon

Brandy: 1 teaspoon

Sugar: 1 / 2 teaspoon

Salt: 1 / 4 teaspoon

Fish sauce: 1 tsp

Precautions: first, the minced meat should be stirred by hand or machine in the same direction until it starts to glue and sticks to hands; second, if you can't finish one pot, you need to make several pots. When making the next pot, you should first cool the pan before flattening the minced meat. My experience is like this. Believe it or not, I believe it anyway.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh