Roasted pork fillet meat (CHAASHAROU)
500 grams x 2 bottles of pork shoulder loin group meat
Concentrated taste soy sauce 100cc
150 grams of white refined sugar
15 grams of salt
Five-spice powder (Wu Shan Fenn) Teaspoon 1.
10 cc of 玫瑰露酒 (MEIGOEIRUJIOU)
※ The liqueur which pickled a flower of a sweet brier in distilled liquor
※ They're soy sauce, sugar and salt that a minimum is necessary to shoot sauce above-mentioned.
I make a hole in meat by a spit and a fork.
A night immerse puts meat in the sauce of all ingredients one night.
It's taken out of the sauce on the next day and it's put in the basket for about 10 minutes.
160 times of oven residual heat
When clear soup sticks water on a bat and places a net on it, and places meat on the net and points at a spit for 60 minutes by 160 times of oven, and comes out, a core is baked, and when soup is red, doesn't contain the fire yet. I'll heat it a little more.