INGREDIENTS:
MARINADE SAUCE:
1.5 cm ginger
7 garlics
Grind ginger and garlics until it's smooth, then mix evenly with:
1 tbsp five spices/ ngohiong
2 tbsp sweet soy sauce
2 tbsp angciu (or hong jiu ; red wine used to cook)
3 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp tauco (fermented soy)
1 tsp pepper
1 tsp seasoning powder
1 tsp salt
3 tsp sugar
2 tbsp water
3 drops of food colouring (red)
Mix all of these ingredients evenly

HOW TO MAKE CHARSIU:
*Put ½ kg chicken slices and ½ kg pork slices into the food grade plastic bag, then add the marinade sauce, mix thoroughly
Let it sit for 24 hours

(YOU CAN EITHER USE TEFLON OR OVEN FOR THE MEAT)

USING THE TEFLON
*grill the meat on the teflon with low heat, use brush to add some honey
OR USING THE OVEN
*Heat in the OVEN with temperature 200°C for 10 minutes, flip to the other side and heat it again for 10 minutes.
Use brush to add honey, heat in the oven with temperature 180°C for 5 minutes, flip it over and heat again for 5 minutes

TAUCO SAUCE
*non-spicy*
Marinade sauce + a lil bit of water, adjust the taste
add tapioca flour to thicken the sauce and cook until it's foamy
(if you wanna make it spicy)
Grind some cayenne peppers, mix with tauco sauce and add lime juice, stir it