Bak Kwa/肉干

Asian Grilled Dried Meat- Rou Gan (肉干)/ Bak Kwa/ Long Yoke/Bak Gua

(Adapted from tazzinthekitchen )
Ingredients
450g minced meat ( I used minced pork that had a little fat)
1 1/2 tbsp fish sauce
1/2 tsp dark soy sauce (adjust depending on the darkness of the sauce you have)
scant 1 tbsp light soy sauce
1 tbsp chinese cooking wine
1/2 cup sugar
1/4 tsp cooking oil
Method

1. Place all ingredients into a bowl. Stir in one direction until mince meat becomes gluey. Use immediately or marinate in the refrigerator for however long you wish. I have used it immediately in the past with no difference in taste.
2. Preheat oven to 120 degrees Celsius.
4. Line a baking pan with parchment paper. Using the back of a spoon, spread the minced meat onto the parchment paper to 3-4 mm thick. Shape it into a rectangular shape, ensuring that thickness is even all around. If you prefer, you could also use a rolling pin over cling wrap to roll out the meat. 
5. Bake the meat at 120 degrees Celsius for 15 minutes.
6. Then increase the temperature to 180 degrees Celsius and bake for another 20 minutes.
8. Lastly, remove from the oven and when meat is cool enough to handle, flip the meat over onto a clean parchment paper and bake it for a further 15 minutes at 180 degrees Celsius. Depending on the thickness of your meat, the time needed to bake may vary. Watch closely as it can burn easily.

 It can be stored in the fridge. Just use a microwave, grill or toaster to heat it up before eating.