1. Remove the beef fascia, cut the shredded pork into thick fingers, chop onion, add cooking wine, salt, pepper, aniseed, oyster sauce, a little light soy sauce, green onion, ginger, a little olive oil, stir and massage evenly by hand! Put it in the refrigerator for two or three hours.
2. Spread tin foil on the baking tray, clean the meat and place the marinade on the plate.
3. Bake out the moisture and pour out, continue.
4. The outside is a bit dry and sprinkled with chili noodles and cumin grains! Continue to bake.
5. Bake until you like the texture and out of the pan.
6. Finished product.
