1. The lean beef is chopped into minced meat. I'm lazy and just use a blender to mix it into minced meat. (If you want a more authentic taste, you should smash it into minced meat)
2. Prepare the materials.
3. Add black pepper, chicken essence, sugar, salt, and powdered seasoning to the meat filling.
4. Add black pepper, chicken essence, sugar, salt, and powdery seasoning to the meat filling.
5. Use chopsticks to beat the minced meat in one direction.
6. Add soy sauce, cooking wine, fresh scallop sauce or fish sauce to the meat fillings, like darker ones with a little dark soy sauce.
7. Use chopsticks to beat Shangjin in one direction.
8. Cover with plastic wrap and marinate in the refrigerator for more than half an hour.
9. The small drawer in the freezer compartment of the refrigerator is covered with insurance film.
10. Put the beef filling on the plastic wrap, cover it with the plastic wrap, roll it into a thin and even patties with a rolling pin, move it into the refrigerator and freeze for 30 minutes to shape. (Because it is easier to cut neatly and beautifully after setting, it can be baked directly without freezing)
11. Cut the shaped meatloaf into small pieces.
12. Cover the baking tray with tin foil and brush the surface with vegetable oil.
13. Preheat the oven, heat up and down at 200 degrees, for 1 hour, until it becomes dried meat. During the period, 15 minutes later, I took out a layer of vegetable oil and honey juice; after another 15 minutes, I turned it over and brushed a layer of honey juice; I sprinkled some grilled chicken wings in the last 15 minutes, and it tasted great! If you like spicy flavor, sprinkle some chili powder. (The roasting time is adjusted according to the personal oven. Honey juice = 2 tablespoons of honey + 2 tablespoons of water)
14. After baking, cut into small pieces and eat~~
