Black Pepper Honey Pork Shop
by Wang Mumu OV
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Use a rolling pin to put a fresh-keeping bag or plastic wrap on the minced meat you bought back, and then smash it until it breaks.
2. Add black pepper. (Because Mu Mu likes black pepper so much, I put a lot of N. This one can be adjusted according to personal taste.)
3. Put a teaspoon of sugar (you can add half a teaspoon if you like sweeter ones).
4. Put salt, 1/2 teaspoon.
5. Put another teaspoon of chicken essence.
6. Add another tablespoon of soy sauce (soy sauce is recommended. The dark soy sauce is darker in color and looks good when baked).
7. Put another tablespoon of fish sauce (because I used the spoon that I put in the soy sauce just now, the color is turbid).
8. Put another tablespoon of cooking wine.
9. Use chopsticks to beat the minced meat in one direction.
10. Cover with plastic wrap and marinate for about half an hour.
11. Take a piece of tin foil and brush the surface with a thin layer of vegetable oil.
12. Put the minced meat on the tin foil, cover the minced meat with plastic wrap, and use a rolling pin to roll into a thin and even patties.
13. Move to the baking tray.
14. Preheat the oven to 180 degrees, put the dried pork in the middle layer, and heat for 25 minutes. In the meantime, take out and brush with a layer of honey juice after 10 minutes. If you have white sesame seeds at home, you can also sprinkle it. After another 5 minutes, turn it over, spread a layer of honey juice, sprinkle with white sesame seeds, and finish roasting.
15. Honey juice = honey + water (the ratio is 1:1)
