Chinese Snack |


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Shacha pork preserved

Shacha pork preserved


Main material

Material Quantity
Pork tenderloin Appropriate amount
Sugar Appropriate amount
White sesame seeds Appropriate amount
Honey Appropriate amount
Fish sauce Appropriate amount
Soy sauce Appropriate amount


Material Quantity
Old soy sauce Appropriate amount
Cooking wine Appropriate amount
Tea sauce Appropriate amount
Cayenne pepper Appropriate amount
salt Appropriate amount
oil Appropriate amount


Flavor Maotai flavor
Technology roast
time consuming Twenty minutes
difficulty simple


step 1:

Prepare materials.

step 1

step 2:

Remove the white fascia of the tenderloin and cut it into small pieces.

step 2

step 3:

Put the meat in the machine and mash it.

step 3

step 4:

Mix the meat paste with salt, sugar and chili powder.

step 4

step 5:

Then add sandtea sauce, cooking wine, raw soy sauce, old soy sauce and fish sauce.

step 5

step 6:

Stirring hard, you can also use the hand to wrestle tough.

step 6

step 7:

Spread tin paper on the baking tray, brush a thin layer of oil, put the minced meat on the baking tray, cover it with fresh-keeping film, and roll it with a rolling pin to form a thin and even piece.

step 7

step 8:

Remove the film; 2 tablespoons of honey and 1 tablespoon of water. Brush on the slices.

step 8

step 9:

Then sprinkle with white sesame.

step 9

step 10:

After preheating the oven, place the tray in the middle and bake at 175 degrees for 20 minutes.

step 10

step 11:

Then take out the sliced meat and turn it upside down, brush the other side with honey water, sprinkle with sesame, turn the oven down to 165 degrees and bake for 10 minutes.

step 11

step 12:

It’s a little soft when it’s just taken out. When it’s cut open, the water will dry out.~

step 12


  1. The meat paste will not crack until it is stirred and roasted.2. Meat paste should be rolled evenly and not too thick. Otherwise, thin areas are easy to scorch, too thick is not delicious.3. Too many colors will turn black.4. Oven temperature is different, adjust and adjust when necessary.5. It should be a little soft when it comes out of the oven. If it’s dried, it will become very hard and tasteless after airing.