Pan Version of Dried Pork
1.
In a large bowl, put the minced meat and all the seasoning
2.
Use a large spoon or hand to stir in the same direction until the glue is formed, so that the stickiness of the meat comes out
3.
Put the meat directly on the flat plate, spread it with a transparent film, and press it with a cylindrical glass until the meat is thin and even. The pan can be pressed with a spatula or a shorter cylindrical glass. Try to make the meat thin and even. Note that the meat should be cold pressed. Don’t press it after opening the fire. If the amount of the pan is small, the pan should be cooled before the minced meat is flattened when making the next pan.
4.
Power on or open fire, electric stove 300-350F, medium heat of the stove, after seeing the surface discoloration, slowly lift up the whole piece of meat with a spatula
5.
Invert the meat, then fry, fry on both sides in turn, fry until the water is dry and the color becomes Chushi
6.
After frying, place it on a flat plate and cut into pieces. You can cut into any shape you want
Tips:
1. The minced meat should be stirred in the same direction by hand or machine until it is glued and sticky;
2. You can't finish making several pots in one pot. When making the next pot, you should cool down the pan before spreading out the minced meat.
