Seasoning: 2 onions, 40g ginger, 3 tablespoons soy sauce, 2 tablespoons sugar, 3 tablespoons water, 1 tablespoon sake, a little pepper (other seasonings are added according to your preferences).

1. Take a large bowl, add the sliced meat and seasoning, grab it evenly and marinate for about 60 minutes.

2. Preheat the oven to 200℃ for standby.

3. Practice 1. Spread the marinated meat slices on a baking tray, put them in an oven preheated to 200℃ and bake for about 5 ~ 7 minutes until the meat is cooked.

Raw materials: pork tenderloin, ginger, onion, salt, Chili powder, cooking wine, monosodium glutamate, spiced powder, starch, eggs, sesame oil, etc.

Method:

1. Slice pork tenderloin, marinate it with ginger, onion, salt, monosodium glutamate and cooking wine, and then string it with iron bars.

2. Mix water and starch into paste. Add egg white, stir evenly in one direction with chopsticks, and beat into egg paste.

3. After the wok catches fire, add oil and heat it to 50%. Dip the kebab in the egg paste and put it in. Flip gently with chopsticks and fry until the outside is brown, about 5 minutes. Brush with a brush dipped in sesame oil and sprinkle with Chili powder and spiced powder. You can eat it.

Focus on homemade sauce. Eating barbecue will make you feel that the sauce in the barbecue shop tastes special. It's actually too simple. Just a few spices can bring out the sauce from the barbecue shop, that is, sesame sauce, sugar, fermented milk and salt. These four things are the soul, and the auxiliary materials are: ginger juice, mustard oil, oyster sauce, chopped coriander and chopped green onion.