Prepare the raw materials. Pork should choose pure pork (the hind legs are more delicious) and the meat should be washed.
The pork is minced into minced meat, and the minced meat is finer than the meat stuffing such as dumplings. Please use a knife for a while until it is thick and succulent (you can also use the food machine directly.) The meat stirrer blade is made into a meat chop, but the taste is not so good)
Pour all the good pork, fine sugar, soy sauce, black pepper and white wine into the big bowl.
Stir well with chopsticks, then slowly pour in the beaten eggs and pour in one direction while stirring until the meat is sticky.
Spread the baking paper (oil cloth, thick oil paper, tin foil, etc.) of the same size as the baking sheet on the table top, and place half of the stirred meat on the baking paper and cover with a layer of plastic wrap. If you use tin foil, apply a layer of vegetable oil on the tin foil to prevent sticking, otherwise the tin foil will stick to the meat.
The meat is chopped through a plastic wrap to form a thin sheet of paper similar in size to the baking sheet. Try to get even.
Uncover the plastic wrap.
Put the baking paper in the baking tray. Preheat the oven to 180 degrees above and below. Place the baking tray in the middle layer of the oven and bake for 10 minutes. After removing it, brush a layer of honey water on the surface of the meat emulsion (mix the honey and water in the formula) and continue to bake in the oven. ～10 minutes, remove the meat and turn it over, and brush a layer of honey water on the other side. Put it in the oven again and bake for about 3 to 5 minutes. Take it out, remove it from the baking paper after cooling, use scissors to remove the corners and cut into rectangles.
When filling the meat, try to thicken it evenly. If the thickness is unevenly baked, there will be some places to paste and some places may not be heated enough, and the color will be uneven. The taste of pork is good, the heat is very important, the heat is too big, the taste of the meat is too dry, it may even become hard and brittle, the fire is not enough and it is too wet. When roasting, pay attention to the color of the meat. The temperature and time in the recipe are for reference only. After all, the temper of each oven is different. Generally, the baking time is controlled at 20~28 minutes. Do not bake at this level during this time, please increase or decrease the temperature of the oven as appropriate. The pork chop will shrink back during the roasting process, and the area of the roasted pork chop will shrink more than one time before roasting, which is normal. Please make a plate of production. The soy sauce itself contains salt. In the ingredients, there is no need to add salt. If you like the color of the finished product, you can replace some soy sauce with soy sauce. In addition, the black pepper powder can be made into chili powder or spiced, which can make spicy and five-flavored pork chop. You can increase or decrease the amount of these seasonings according to your own taste (especially the allspice, put about a quarter of a spoonful to avoid excessive taste)