1. [Sauce adjustment] Add 3 spoons of barbecued pork sauce, 1 spoon of bean paste, 1 spoon of oil, 1/2 spoon of light soy sauce, 1 spoon of cooking wine, 1/2 spoon of dark soy sauce, 1 spoon of sugar, 1/2 spoon of salt, and stir. Evenly
2. Add garlic cloves to plum meat, brush with sauce, cover with cling film, refrigerate and marinate for at least 2 hours
3. Pour oil in the pan, heat over medium heat, add the marinated plum meat
4. When frying until the plum meat is discolored on both sides, add appropriate amount of water, pour the marinated meat sauce and turn to high heat
5. After the soup is boiled on high heat, turn to low heat and simmer for 20 minutes (don’t forget to turn over during the period)
6. Turn off the heat immediately after boiling until the juice is collected. After turning off the heat, roll the meat in the soup with chopsticks, let the char siu soak in the soup and then take out slice
