1. Slice beef (the thinner it is, the easier it is to dry), put it in a vessel, and add cooking wine, soy sauce, honey, barbecued pork sauce, Chili powder and black pepper. You can taste the meat before you mix it.

2. Marinate the beef for 2 hours (it is better to stay overnight, which is more delicious ~)

3. Spread tin foil on the baking tray, dry the sauce with a kitchen paper towel, spread it out on the baking tray and put it away. Don't overlap the pieces of meat. If there are too many pieces, divide them into several pieces and test them many times. Don't pile them together. )

4. Brush the sliced meat with honey, sprinkle with sesame seeds and bake at 375 degrees Fahrenheit (about 190 degrees Celsius) for about 15 minutes.

Take it out after fifteen minutes, turn the meat over with the juice cake sucked out by the kitchen paper towel, then brush it with honey and sprinkle with sesame seeds. Enter the oven again for 5 minutes.

6. Take it out for inspection after five minutes. If you feel that it is not dry enough and sweet enough, you can brush some honey and bake it for a few minutes. Baked until the edges are a little brown.

1. Wash beef, remove fascia and cut into pieces;

2. Wash mushrooms, magnolia slices and garlic and cut into small pieces;

3. Beat the eggs into the bowl, add the beef slices, add water and starch to adjust the size;

4. Pour the cooked peanut oil into the pot, and when the fire is heated to 80%, add the beef slices and stir fry;

5. At the age of seven, scoop it up with a leaky spoon to drain oil;

6. After removing the remaining oil from the original wok, heat it with strong fire, add peanut oil to heat it, and add garlic slices, mushroom slices and magnolia slices to stir fry;

7. Add Shao wine, salt, sugar, chicken essence and water starch, and cook until the soup is thick;

8. Add beef slices, stir-fry a few times, and then serve.