1, bacon

After the meat is shaped with cotton thread, it is evenly coated with salt and brown sugar, wrapped with plastic wrap and stored in cold storage 12~24 hours.

2. Barbecue

Pour a little vegetable oil into the pot, heat until it smokes, add dried meat, fry until all sides are colored, and sprinkle a little black pepper to taste.

3. Outdoor barbecue

Brush the fried meat with bees, wrap it in tin foil, preheat it in the oven 160℃, send it to the middle and lower layers of the oven, pour 300ml of water into the baking tray, bake it for 2 hours and 30 minutes, brush the honey twice in the middle, remove the tin foil on the surface, take out the gravy, bake it at 200℃ 10 minutes, and paint the surface. Take out the roasted meat, cover it with tin foil and let it stand for 20 minutes before eating.

Step 4: sauce

Add 120g fresh seedless cherry meat, 60g sugar, 160g ruby wine or other sweet red wine, 20g red wine vinegar, which can be replaced by rice vinegar, and cook until the juice is thick.