500g tenderloin.

Appropriate amount of honey

5 grams of soy sauce and soy sauce each.

Proper amount of white sesame

Cooking wine10g

20 grams of oyster sauce

About 50 grams of sugar

3 grams of chicken essence

Pepper 1 g

5 grams of salt

1, prepared ingredients: 500g of tenderloin, 40-60g of sugar, 20g of cooking wine 1 0g, 20g of oil consumption, 3g of chicken essence, 5g of salt, 5g of black (white) pepper1g, 5g of light soy sauce, 5g of honey and 5g of white sesame seeds.

2. Put all seasonings (except honey and white sesame) into the meat foam and mix well.

3. Mix well, cover the stirred meat foam with plastic wrap and put it in the refrigerator for curing 1 hour.

4. Tear a piece of oiled paper (twice the size of the baking tray) and spread the meat flat on the oiled paper.

5. Turn the excess oiled paper over and cover it, and roll it evenly with a rolling pin (the thinner the better).

6. Then tear off the oily paper on the surface, bake it in the oven at 180 degrees for 10 minutes, take it out and brush it with a layer of honey water (honey mixed with water), then put it in the oven for 5 minutes, take it out and brush it with a layer of honey water again, and put it in the oven for 5 minutes this time.

7. Cool, cut and plate.