1. Prepare materials.
2. Remove all the white fascia from the tenderloin and cut into small pieces.
3. Put it in the food processor and mash it into mashed meat.
4. Add salt, sugar, and chili powder to the mashed meat and stir evenly.
5. Then add shacha sauce, cooking wine, light soy sauce, dark soy sauce, and fish sauce.
6. Stir it vigorously, you can also beat it with your hands for tenacity.
7. Cover the baking tray with tin foil, brush a thin layer of oil, put the mixed meat on the baking tray, cover with plastic wrap, and roll it into a uniform thickness with a rolling pin.
8. Remove the plastic wrap; mix 2 tablespoons of honey with 1 tablespoon of water, and brush on the meat slices.
9. Then sprinkle with white sesame seeds.
10. After the oven is preheated, put the baking tray in the middle layer and bake at 175 degrees for 20 minutes.
11. Then take it out and invert the sliced meat, brush the other side with honey water and sprinkle with sesame seeds.
12. Turn the oven down to 165 degrees and bake for another 10 minutes.
13. It's a bit soft just after it's taken out, and the moisture will dry after cutting it open and letting it cool.
Tips:1. The mashed meat will not crack until it is cooked.
2. The mash should be rolled evenly and not too thick, otherwise the thin areas will be easy to burn, and too thick will not be delicious.
3. If you add too much soy sauce, the color will turn black.
