Honey-glazed meat jerky

Overview

Jingjiang, Jiangsu Province, is known as the hometown of preserved meat. The preserved meat has the longest history, the highest quality, and the most famous reputation is Pisces. Pork jerky originated in Singapore, was introduced to Guangdong, my country in 1928, and was introduced to Jingjiang in 1936. At that time, three businessmen from Shantou, Guangdong, traveled west along the Yangtze River and learned that Jingjiang was rich in pig sources, so they decided to settle in Jingjiang and founded Sanyou Food Factory (today's Pisces Preserved Pork), specializing in the production of preserved pork. At that time, the products were mainly sold to Shanghai, which was the predecessor of pork jerky. After nearly seventy years of continuous development, the domestic market share of dried pork has reached 60%, and it is exported to Japan, Russia, Southeast Asia, Hong Kong and Macao and other countries and regions. As a Jiangsu native, I love Jingjiang preserved meat even more! My son has loved eating Jingjiang preserved meat since he was a child, and he often buys it at home. It just so happens that my husband has a classmate from Jingjiang who brings preserved pork here whenever he comes to Nanjing. So after defeating the oven, I also wanted to try how to make pork breasts? This picture is the result of the first practice. It is said that the jerky tastes better after adding fish sauce. I didn’t have fish sauce at home, so I went to many big supermarkets but failed, and finally bought it at Auchan Supermarket. So I tried it again with fish sauce instead of oyster sauce. My family tasted it and felt that there was nothing special about the taste, and there was no obvious difference in color.

Tags

• baking
• oven dishes
• old man
• afternoon tea
• snacks
• autumn recipes
• cooking wine
• honey
• light soy sauce
• old soy sauce
• oyster sauce
• pork
• white sesame
• white sugar
• black pepper
• cinnamon

Ingredients

Steps

1. 1 All the ingredients have been reported; after buying the lean meat (minced meat is also acceptable), chop it into pieces as finely as possible with a knife and put it in a basin

   

2. 2 Pour cooking wine, light soy sauce, dark soy sauce, sugar, oyster sauce, black pepper powder, and cinnamon powder into the minced meat

   

3. 3 Use chopsticks to stir quickly in one direction until the minced meat is fully thickened and thickened

   

4. 4 Take out the baking sheet, cover it with tin foil, and brush the surface with a layer of oil to prevent sticking

   

5. 5 Take out the tin foil and place it on the chopping board, then put half of the minced meat on it

   

6. 6 Cover with plastic wrap (the same size as tinfoil), roll it out with a rolling pin through the plastic wrap into a uniform, thin patty the same size as tinfoil

   

7. 7 Peel off the plastic wrap and put the tin foil back into the baking pan. Sprinkle some white sesame seeds

   

8. 8 Place in the middle rack of the preheated oven and bake at 180 degrees for 10 minutes

   

9. 9 Remove and pour off the excess juice and brush with a layer of honey

   

10. 10 Continue to bake for another 10 minutes

    

11. 11 Take it out, pour off the excess juice, and brush with a layer of honey.

    

12. 12 Take out the baking pan, turn the meat over, sprinkle with sesame seeds, brush with honey, and put it in the oven, bake for about 5 to 8 minutes

    

13. 13 Take it out, pour off the excess juice, and brush with a layer of honey.

    

14. 14 Take it out and set it aside to cool

    

15. 15 When the time is up, take out the baking pan, turn the meat over, sprinkle with sesame seeds, and brush with honey, then put it in the oven and bake for about 5 to 8 minutes, depending on your oven.

    

16. 16 Use scissors to subtract the corners and then cut into a rectangle