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

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

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

5. Take it out after curing, spread a piece of tin foil on the baking tray, then put the meat on the baking net, dry it on the baking tray for 15 minutes, then brush a layer of honey, and then replace the baking tray with clean tin foil.

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

7. Turn the brushed meat upside down and bake it in the oven 180 degrees for 20 minutes, then take it out and brush the honey twice, preferably 10 minutes.