Roasted beef

It's getting cold day by day, and as soon as the season comes, there's always an appetite for barbecue, and there's always an increase in it. The old Beijing barbecue, which we used to eat in winter, had a roasted iron, and my son took it away on weekends when he said he was going to eat it. To eat roast beef today, the thick iron frying pan is used instead of the scab, because it's made of iron, the only difference is that there is no scab, but the effect of roasting is basically the same as that of iron. Today's spice is a chocolate-singed honey sauce roast. It's easy to use it, just scale it in. Zips can handle it. Tastes like roast meat, and if you want it to be fresh, you'll have to look at the steps of my remelting process, and you'll be sure of it, and I'll tell you all about it. This practice is not exactly roasting, it's a family practice of roasting, but it still tastes like roasting, and it's easy for families to do it。