1. Chop the minced meat with a knife for a few minutes to make the meat more delicate and sticky
2. Put in all the seasonings, including honey, in one direction and stir it evenly. I use a blender without a blade to stir it. I can stir it with chopsticks
3. Put the minced meat in the refrigerator and refrigerate for more than half an hour
4. Cut a piece of tin foil according to the size of the baking pan, press out the creases according to the inside edge of the baking pan, and then brush a thin layer of oil
5. Put 1 / 3 of the meat paste on the tin foil, and then put a plastic film or bag on it
6. Press the meat paste with your palm through the plastic film
7. Then roll it with a rolling pin into 2 mm thick thin slices. The edges should be neat and not too thin. Otherwise, the edges are easy to be burnt, and the places to be pasted should be cut off, which is very wasteful
8. Remove the preservative film from the meat slices and brush a layer of honey on the surface of the meat slices. If the honey is too thick, it is better to dilute it with water
9. Put the grill on the edge of the table, pull the tin foil to the wire, and put it into the oven with 180 degrees of preheating for 10 minutes
10. Open the oven, take out the grill and meat slices together and put them on the baking pan. Then turn the meat slices onto the tin paper surface and put them on the baking net. Remove the tin foil on the top, brush with honey, and sprinkle with white sesame seeds
11. Put it into the middle layer of the oven and bake for 10 minutes at 180 degrees. Take it out and cool it. Then cut it into small pieces with scissors. All of them are roasted in turn. A total of 3 plates are baked