1, materials: 1 catty of beef, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, appropriate amount of cumin powder, appropriate amount of spiced powder, appropriate amount of salt and 1 tablespoon of oyster sauce.

2. Soak the beef in water for half an hour, remove the blood, and then suck it clean with kitchen paper. Don't be wet.

3. Absorb water with kitchen paper.

4. Add cooking wine, soy sauce, soy sauce, oyster sauce and salt, depending on your actual amount.

5. After pickling, wrap it in plastic wrap and put it in the refrigerator for one night.

6. Take out the marinated beef and pat the plate, and preheat the oven for eight minutes in advance.

7. Finally, wrap it in tin foil, bake it at 200 degrees for 35 minutes. Different ovens take different time. You can try it for half an hour first, and then extend the time if it is not ripe.

8. After baking for 35 minutes, open the tin foil on it and pour out the soup. At this time, the taste is actually very good and tender. I like to open the tin foil and bake it for 15 minutes, and rummage through it in the middle.