“Pork preserved in honey sauce” is sweet and delicious, suitable for both young and old.Especially suitable for young babies to do supplementary food.Can also be used as a snack for leisure and entertainment!Taste delicious, easy to make, let’s learn together! ____________
|minced pork||250 grams|
|White granulated sugar||25-35 grams|
|Oyster sauce||10 grams|
|Old soy sauce||2 grams|
|Soy sauce||2 grams|
|White pepper powder||1 grams|
|Cooking wine||10 grams|
|White sesame seeds||Few|
|time consuming||An hour|
To prepare 250 grams of pork stuffing, it is better to choose pure thin fillet meat. If not, you can use fat and lean meat as well as I do.The difference is at the end.
All excipients except honey and sesame are added to the meat filling.
Stir well, put it in the refrigerator and marinate for 20 minutes.
Prepare an oil paper and spread it on the baking tray. Spread the pickled meat fillings evenly on the oil paper.
Take another piece of oil paper and cover the meat filling. Roll it flat with a rolling pin.Then bake in the oven.The oven is 180 degrees for 10 minutes.
Prepare honey water during baking.Add a little water to the honey and stir it to melt.Water should not be too much.
After 10 minutes of the first baking, remove the baking tray and brush the front and back with honey.Re-enter the oven and bake for the second time. After the second baking for 5 minutes at 180 degrees and 5 minutes at 5 minutes, remove the baking tray and brush the front and back with a layer of honey.Then sprinkle white sesame seeds on the top side and bake for the third time at 180 degrees for 5 minutes.
There were three bakes and two brushes of honey, which lasted 20 minutes.When it’s time, take out the preserved meat and cool it and cut it into pieces.Delicious preserved pork is finished*
Answer: Why is it better to choose lean tenderloin instead of meat stuffing with fat?Because the fat meat melts in the roast and produces a lot of sauce.Too much oil is not conducive to the color of dried meat.In the process, we need to pour out the excess oil and use kitchen paper to absorb the oil on the surface of the meat.