Marinate overnight:
Salted soya bean paste ( 1 tablespoon)
Oyster sauce (
2 tablespoon)
Light soya sauce (2 tablespoon)
Wu Xiang powder (1/2 teaspoon)
Hua tiao jiu (3 chinese soup spoon)
Pepper ( to taste)
Sugar (4 tablespoon)
Sesame oil ( 3 chinese soup spoon)
Dark sauce (1 tablespoon)
Water (half cup) if not enough sauce
Note: traditional red food dye powder not used.
---
Heat oil in pot, sear meat on all its sides (heat on small)
Do not overlap or overcrowd meat.
Pour in half amt of marinate if cooking in 2 batches.
Heat on small, cover pot with lid to stew.
Add water when sauce is not enough.
Flip the charsiew every 10 min.
Total stewing time 30 min, after that remove lid, heat on high to do sauce reduction.
The sauce will finally thicken and turn sticky.
Roll the charsiew around in the pot to coat with sauce.
Done!
Light soya sauce (2 tablespoon)
Wu Xiang powder (1/2 teaspoon)
Hua tiao jiu (3 chinese soup spoon)
Pepper ( to taste)
Sugar (4 tablespoon)
Sesame oil ( 3 chinese soup spoon)
Dark sauce (1 tablespoon)
Water (half cup) if not enough sauce
Note: traditional red food dye powder not used.
---
Heat oil in pot, sear meat on all its sides (heat on small)
Do not overlap or overcrowd meat.
Pour in half amt of marinate if cooking in 2 batches.
Heat on small, cover pot with lid to stew.
Add water when sauce is not enough.
Flip the charsiew every 10 min.
Total stewing time 30 min, after that remove lid, heat on high to do sauce reduction.
The sauce will finally thicken and turn sticky.
Roll the charsiew around in the pot to coat with sauce.
Done!