I'm going to burn both

1

Raw materials。

2

Forbidden cuttin, onion cuttin。

3

We put olive oil in the pot, put onions, forks, and groceries together in the pot。

4

The rice is fed, salt is transferred, and the little fire is made to the grain of rice。

5

Put the ketchup in, it'll be even。

1. Char Siu is simply made by cutting the meat into chunks, marinating it with Char Siu sauce, and roasting it. At home, I often roast Char Siu after 9 PM; since it's so simple, I've never taken a picture of it. If you really still don't understand, just buy a bottle of Char Siu sauce, which has instructions on it. Otherwise, search on the main site of Meishichina. 2. The Char Siu is already flavorful, so do not add too much salt. Adding a little ketchup gives it a sweet and sour flavor and tastes delicious. You can skip it too; stir-fry slowly over low heat, and the red color from the meat will dye the rice. I have tried it without ketchup; it just tastes like Char Siu, which is also good. 3. You can roast more Char Siu at once, since you have to turn on the oven anyway. Pack the leftovers in freezer bags and freeze them. Later, they are great for fried rice, steaming, or eating as a side dish.