When I was traveling to Guangzhou, I fell in love with the pork roast in the area. I especially liked the sweet taste of the silk, and I liked the bright red color. And the dry bar has a slightly oily fleshy taste, and the taste of the spice is so sweet that it tastes much better than those cooked like sausages. Although I am a native of the North, but as a senior foodie, the southern dish also has to do the head, not for anything else, it is a word "馋"!
Rinse the beef, dry it, and cut into strips about 2.5 cm thick;
Pour the pork sauce, honey, and oyster sauce into the beef and grab evenly;
Cut the onion into sections, add ginger slices to the beef, and mix well;
The mixed beef is sealed with a fresh-keeping bag and placed in the refrigerator for about 20 hours, and the mixture is turned over every 5 hours or so;
Marinated beef is placed in a baking pan, and the remaining soup is not thrown away;
The oven selects the pure roasting function, sets the temperature to 170 degrees, and waits for 60 minutes to add the beef;
After 30 minutes, every 10 minutes, take out a layer of soup juice;
After 60 minutes, remove and let cool, then serve.
1. When buying beef, it is best to choose beef tenderloin; 2. During the pickling process, it can be mixed several times to make the juice material penetrate into the meat better. 3. During the baking process, more juice is used. In order to make the surface of the meat more moist.