1. Wash the plum meat, add 4-5 teaspoons of Orleans marinade, add 1 little water and mix well. (if you think the meat is thick, you can take a knife and make a few cuts.)
2. Put the plastic wrap seal into the refrigerator and marinate for more than 48 hours, and the refrigerator temperature shall be controlled between 2-5 degrees.
3. Take out the preserved plum meat, spread tin paper on the baking tray, and put the plum meat on the baking tray.
4. Preheat the oven for 200 degrees, and bake the middle layer for 30-35 minutes.
5. If there is zoom in the meat, change it to the middle and lower layers. You can also cover the barbecue with tin foil.