2. Wash the bought pork tenderloin, dry it and cut it into long strips, and cut off the white fascia on the surface with scissors; Peel the ginger and cut it into pieces. Cut the onion into sections for later use.

3. Take a large sealed box, put the pork strips into the box, then add the ginger slices and onion segments, pour in the barbecued pork sauce and rice wine, and grab them evenly. It is best to soak the meat in Zhuangji barbecued pork sauce.

4. Cover the sealed box, put it in the refrigerator for cold storage 1 day, take it out in the middle, turn it over, make it taste even, take out the onion and throw it away.

5. After pickling, take it out, spread a piece of tin foil in the baking tray, then put the meat on the baking net, air the baking net on the baking tray for 15 minutes, then brush a layer of honey, and then change the baking tray to a clean tin foil.

6. Put the baking tray in the lower layer of the oven, put the meat baking net in the middle layer, bake at 180 degrees for 20 minutes, then take it out, brush a layer of marinated meat sauce, and brush a layer of honey after it is slightly dry.

7. Turn the brushed meat over and put it in the oven for 20 minutes at 180 degrees, then take it out and brush the honey twice, preferably for about 10 minutes.