1. Wash and drain the prepared meat and prepare a pot or box that can be easily sealed to start marinating the meat
2. Peel and shred the ginger, slice the garlic, cut the scallion into the meat, pour the char siu sauce, light soy sauce and rice wine. If there is ginger and garlic powder, it will be easier to taste. If there is no ginger and garlic powder, it is not necessary. Add a small spoon of honey to the meat. Grab evenly in these sauces, the amount of sauce is best so that the meat is immersed in the sauce. Cover the grips or seal them with plastic wrap and put them in the refrigerator for one day. Remember to take them out and turn them in the middle to make the taste even and remove the green onions and throw them away, because the green onions will change their flavor after marinating for too long.
3. After the meat is marinated, it is ready to be put into the oven. Put a piece of tin foil in the baking tray, then put the meat on the grilling net, put the grilling net on the middle layer, put the baking sheet into the lower layer, bake at 180 degrees for 20 minutes, take it out, and then brush A layer of marinated meat sauce, turn the brushed meat over and put it in the oven at 180 degrees and continue to bake for 20 minutes, and finally take it out and brush with honey on both sides, and then bake it in the oven for about 10 minutes (if it feels a bit It takes less time to bake after brushing with honey. It is best to brush twice and bake twice.
4. Baked and finished.
Tips:Remember to brush the sauce several times so that the roasted meat can bite out the moisture in your mouth.
