SIU IN CHINESE RECIPES

Steps:

• We'll cut our pork shoulder into long slices, roughly about 1 inch thick.
• To a bowl, we'll add:
• Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we’ll push all the air out of the bag and seal it. 
• Preheat the oven to 425° F or 218° C.
• Now, we’ll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water. 
• Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.

Steps:

• Soak glutinous rice for 2 hours, steam it in water, let cool for later use
• Cut chicken fillet into small pieces, add light soy sauce and salt to taste, wash the fresh mushrooms
• Chopped fresh shiitake mushrooms, sauté the minced ginger in hot oil
• Add the minced chicken and mushrooms and stir-fry evenly, pour in the cooked glutinous rice and mix well, add a small amount of salt to taste; roll out the surroundings of the dumpling skin to thin
• Take a slice of processed dumplings, wrap the glutinous rice with the tiger’s mouth, and turn it into a flower-like shape; put carrot slices on the steamer, put on the siu-mai, and steam for 10 minutes.