1. Grind the tenderloin into a delicate meat filling, add sugar, cooking wine, light soy sauce, oyster sauce, pepper noodles, and sesame oil.
2. Stir in one direction with chopsticks, and the minced meat will become stronger and stronger. Finally, it is enough to stir until the meat balls will not fall apart. Cover with plastic wrap and marinate for 1 hour.
3. Take one-third of the minced meat and put it on greased paper, cover it with plastic wrap, and roll it into about 2 mm thin slices with a golden rolling pin.
4. Put the rolled meat slices together with oil paper into a 12-inch shallow baking pan in Yangchen, preheat the oven at 180 degrees for 10 minutes, and put it in the middle and upper layer for 12 minutes.
5. While baking, put 35 grams of honey into a small clean bowl, drip a few drops of olive oil and stir evenly with a brush.
6. Take out the baking tray after 12 minutes. At this time, the meat has changed color. Use a brush to apply a layer of honey on the surface and sprinkle with sesame seeds. Then turn the meat slices over and brush with a layer of honey and sprinkle with sesame seeds.
7. Put the baking tray in the oven and bake for about 12 minutes. Color it and it's ready to go. Then cut into small pieces and enjoy.
Tips:1. The seasoning can be adjusted according to your own taste, and 500 grams of tenderloin can be roasted for 3 trays. After putting it in the oven for the second time, be careful not to bake it.
2. Each oven has a different temper, so the temperature and time are for reference only.
