1. raw materials: pork t-bone steak, diced tomatoes, diced onions, Lee Kum Kee oyster sauce, soy sauce, soy sauce, black pepper powder, brandy, baking soda powder and vegetable oil.

2. Cut the large T-bone pork chop, which is too big, and it is easy to roast in small pieces.

3. To prepare the marinade, put 1 tablespoon of Lee Kum Kee oil in a bowl, 1 tablespoon of soy sauce, 1 tsp of soy sauce, 1/3 tsp of black pepper powder, 1/4 tsp of baking soda powder and 1/2 tsp of brandy, and mix well.

4. Put the meat into a bowl of juice, rub it evenly with your hands, then prick the hole with a chisel or a sharp knife to make it easy to taste, and then massage each piece of meat with your hands.

5. After pickling, put it in a compact box and put it in the refrigerator overnight.

6. spray a layer of vegetable oil into the air pot container, put two T-bone chops, set them at 36°F and 8 minutes, then turn the other side. If the meat is big enough to be cooked, set them at 37°F and 5-8 minutes, and then check whether the meat is cooked. You can roast it on both sides alternately until the meat is cooked. After the meat is cooked, put it on a plate and mix with tomato and onion.