Bacon is a flaky meat product cured and baked with pork, which has the traditional flavor of China with convenient eating, exquisite production, delicious taste, storage resistance and convenient transportation. Its color is bright reddish brown. It is necessary to select fresh pork hind legs, peel, remove fat and bone, and use whole piece of pure lean meat as the basic raw material.
Preparation method of pork breast:
Prepare all the ingredients, salt, monascus powder and black pepper together. Adding monascus powder is more attractive. Black pepper can be put according to your own preferences. If you don't like it, you can add some white pepper to remove the fishy smell.
Oyster sauce, sugar and soy sauce are put together, and the fat meat and lean meat are put into a cooking machine and broken, so that the fat meat is mashed, the lean meat is a bit granular, and the dried meat tastes delicious when chewed. Don't beat the lean meat into paste, leave a little graininess, and freeze the lean meat together for 30 minutes to make the meat stronger and easier to beat. Put the meat into a container, first add lean meat, red yeast powder, salt and black pepper and stir until the meat sticks together.
Add oyster sauce, soy sauce and sugar and stir for 2-3 minutes. Finally, add the fat and beat until the meat is thick and sticky. Put the prepared meat sauce in the refrigerator 1 hour, which will help to improve the taste and facilitate the shaping later. Spread oiled paper on the baking tray, cover a piece of oiled paper with a mass of meat sauce and roll it out with a rolling pin. About 3 mm thick, not too thin, the roasted meat will shrink.
You can also grind it into small pieces, preheat the oven to 150 degrees in advance, and bake it for 15 minutes. If the hot air is turned on with the function of hot air, take it out and brush the honey water. If you don't cut and bake, it is longer than the small round pieces, then bake for 7-8 minutes, brush the other side with honey water, and bake for another 7 minutes until the edge of the dried meat is a little burnt.