Spiced Pork Dried
1.
Fresh pork is washed and peeled; PS: The fat-to-lean ratio of pork is 8:2;
2.
The pork is washed, peeled, and broken up with a meat grinder;
3.
For the broken pork, add eggs, salt, sugar, light soy sauce, corn starch, sesame oil, five-spice powder and mix well; PS: mix well and sticky.
4.
Put the evenly mixed pork filling into a fresh-keeping bag, and use a rolling pin to roll it out, and put it in the refrigerator for 30 hours; PS: The fresh-keeping bag is just the size of the baking pan.
5.
Take out the refrigerated minced meat, cut off the top layer of the plastic wrap, and quickly buckle it upside down on the baking tray lined with aluminum foil, and tear off the other layer of aluminum foil together;
6.
Preheat the oven, 200 degrees, 30 minutes, bake and cool and cut into pieces. PS: Each oven is different, and the baking temperature is slightly different.
Tips:
1. The minced meat must be very crumbled;
2. When stirring the meat, add some cornstarch to make it more vigorous, and the dried pork is more delicious;
3. Each oven is different, and the baking time is slightly different.
