How to make it

1. Mix minced pork with Char Siu Sauce Pack and rice wine until gelled, and marinate in the refrigerator for 1 hour.

2. Take an appropriate amount of minced pork, put it between two pieces of butter paper, flatten the minced pork with a flour stick to a thickness of 2mm, put the butter paper on and refrigerate for 1 hour.
3. Remove one piece of butter paper, put it in the air fryer, air fry at 165 degrees for 12 minutes.
4. Take out and spread evenly with the finishing sauce, then turn over the jerky and put it on another piece of butter paper, then spread the sweeping sauce evenly.
5. Put the jerky back into the air fryer and air fry at 165 degrees for 8 minutes.
   
   

6. Take out the jerky, coat both sides with malt syrup, put it in the air fryer, and fry it at 180 degrees for 3 minutes. Serve.

   Tips: The oven can be used instead of the air fryer, the method is to increase the temperature of the baked meat to 190-200 degrees, and finally increase the temperature of the malt syrup to 210-220 degrees.