Ingredients:

1 pork tenderloin, 1 bottle of f-kee barbecue sauce, 1 small piece of ginger, 2 green onions, 4 tablespoons of honey, 20 ml of rice wine.

How to make:

1. Wash and dry the pork loin and cut into long strips, then use scissors to cut off the white fascia on the surface; peel the ginger and cut into slices, and cut the green onion into pieces.

2, take a larger sealed box, put the pork strips into the box, then put in the ginger and scallion, pour in the barbecue sauce and rice wine and scrub well, the best so that the meat are immersed in the sauce.

3. Cover the box with a lid and refrigerate for 1 day, turning the pork strips over halfway through so that they are evenly flavored and the scallions are removed and discarded.

4: Remove the meat from the marinade, line a baking sheet with tinfoil, place the meat on a baking sheet, set the sheet on a wire rack and let it cool for 15 minutes so that the sauce drips down, brush with honey, and then replace the baking sheet with a clean sheet of tinfoil.

5. Place the baking sheet on the lower shelf of the oven, place the meat on the middle shelf, bake at 180 degrees for 20 minutes, remove from the oven, brush with a layer of the marinade, and then brush again after it dries out

6. Turn the meat over and bake in the oven at 180 degrees for 20 minutes, then remove from the oven and brush with honey 2 times, and then bake for 10 minutes or so.

Tips:

1, do barbecued pork to choose a leaner, no skin and too much fat to make the plum strips, if you buy a large piece of the rear buttock meat, then from the right side of the 5 centimeters down a cut, and then to the left of 5 centimeters up a cut ...... In turn, this way down, so that the meat pulled apart can be become a long strip, which can make the meat more quickly into the flavor.

After pulling it apart, if it's too big, then separate it from the center and cut it to the right size.

1, raw green onions should not be marinated for too long, otherwise it will form a stinky green onion flavor, affecting the aroma of the meat.

2, this is my favorite barbecue sauce, the flavor is more positive, but also does not have a very exaggerated red pigment, with commercially available barbecue sauce is easy to do, you can also mix their own, after a while I will mix their own also put up.

3, if you want to make the meat look more crystalline and more appetizing, the secret is to repeat a few more times to brush the honey