Ingredients
Method
- Put 500 grams of minced pork in a large bowl. Add the salt, soy sauce, fish powder, five-spice powder, baijiu, red yeast rice powder, tapioca starch, baking soda, black pepper, sugar and sesame oil.
- Stir everything into the meat, then pound the mixture for texture. In our video a massage gun inside a clean plastic bag does the pounding. If you don't have a tool, use your hands.
- Mix the meat filling well, cover the bowl with cling film and refrigerate it for 1 hour to marinate.
- Spoon a portion of the meat onto a sheet of baking paper that is silicone-coated on both sides. It won't stick, even without oil.
- Lay a second sheet of baking paper on top, press it flat with your hands, then roll it out with a rolling pin into an even sheet. Don't roll it out too thin.
- Peel off the top sheet of paper. The meat should be smooth and even all over.
- Hang each sheet, still on its bottom paper, over the oven rack. Leave some space between the sheets.
- Dry them in the oven at 80 to 100°C (175 to 210°F) for 2 hours. Wedge a chopstick in the door to keep it slightly open so the moisture can escape. No need to flip them often.
- Peel the dried meat off the paper and cut it into bite-size pieces with kitchen scissors.
- Steam the pieces for 20 minutes.
- Tip the steamed pieces into a bowl, sprinkle with white sesame seeds and toss until coated.
- Refrigerate and eat within 7 days, or freeze for longer. When ready to eat, warm the pieces in the oven at 100°C (210°F) for 10 minutes.
Video
Notes
All amounts, temperatures and times come from our video and its description. The temperatures are Celsius, with Fahrenheit as shown in the video. The video gives no amount for the sesame seeds. Total time includes the 1 hour in the fridge, 2 hours of drying and 20 minutes of steaming; the 30 minutes prep is our estimate. Keep in the fridge and eat within 7 days, or freeze.