1. Wash the meat and cut into pieces, slice ginger, and cut green onions into sections.
2. Add 2 large bottles of capped rose wine, 3 large teaspoons of barbecued pork sauce, 2 large teaspoons of Mediterranean garlic spice, 1 teaspoon of honey with appropriate amount of oil, mix well and put it in the refrigerator to marinate for 12-24 hours.
3. Fry the marinated pork on 2 sides in a frying pan to seal the gravy, and preheat the oven 160 for 10 minutes.
4. Sprinkle a little rosemary on the bottom of the tin foil tray, place the scallops on the grill, and brush the marinade once in the oven for 20 minutes at 160 degrees.
5. Turn it over and bake at 150°C for 15-20 minutes, brushing the sauce once.
6. Turn it over, brush the honey inside and out, oven 140 degrees, bake for 15-20 minutes.
7. Take out the grilled char siu slices, heat the remaining marinade and pour on it.
