1. Soak the plum meat in cold water, change the water and continue soaking until the water becomes clear. After the pork plum is drained, use a toothpick to fill the whole body for easy taste. (It can also be made with pork belly)
2. In the container, add three spoons of barbecued pork sauce, one spoon of light soy sauce, one spoon of dark soy sauce, one spoon of fuel, one spoon of cooking wine, one spoon of honey, and the appropriate amount of ginger and garlic. Stir evenly, you can add some red yeast rice or fermented bean curd juice, the color will look better.
3. Cut the cleaned meat into thick strips, put it in the marinade, spread evenly, and marinate for more than 12 hours.
4. Spread a layer of cooking oil in the rice cooker, spread ginger and shallots, put the marinated pork on top of the shallots, and pour the char siu sauce. Then press the lid of the cooking button, follow the cooking steps, wait until the rice is cooked, then cook for 10 minutes, remember to turn the char siu over, so that you can ensure that the char siu is golden and crisp on both sides.
5. Slice it after it is out of the pot and pour the sauce in the rice cooker.
