Cooking Steps

1. 

   Step1:I like plum blossom meat. I can't use firewood after the meat is roasted. Of course, I can also use streaky meat. But I think streaky meat is too greasy. It's a little firewood after the meat is roasted. 1. Wash the plum meat. Cut it into fist sized pieces. Pat the meat slightly with the back of the knife. It's convenient to taste.

2. 

   Step2:Put the cut meat in the fresh-keeping bag. Add all the accessories. You can also put the meat in the safe. Anyone who has read my recipe knows that I am lazy. The reason why you put the fresh-keeping bag is that you can turn the meat over easily without washing dishes.

3. 

   Step3:The fresh-keeping bag should be well packed and gently kneaded. The auxiliary materials should be evenly mixed. Then a fresh-keeping bag should be put on and refrigerated for 24 hours. A little longer is more delicious. I usually marinate it the morning before. I bake it the next evening. I take it out and knead it for 1 or 2 times through the fresh-keeping bag. It's convenient and tasty.

4. 

   Step4:The grill and baking tray are covered with tin paper. The bottom of the oven is placed on the baking tray. Put the cured meat on the grill. Put it in the middle of the oven. 180 degrees. 30 minutes. Take out the meat in the middle and turn it over. At the last minute, take out the marinated sauce or honey and brush the meat and then continue to bake.

5. 

   Step5:Slice and put it on the table. At first, I was sliced and potted. But later, I found that it was great to eat such a large piece of meat.