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YouTubeFunFest URL https://www.youtubefanfest.com/event/... Click here for the char siu swamp that I got so involved in making this char siu. ① Whether to bake the surface (bake) → The texture is created on the surface, but the taste is on the grilled part. Finally, it is easier to remove the octopus thread (do not bake) → Finished softer than when baked, but removing the last octopus thread is Ultra C difficulty. ② Whether to soak in the broth before baking the surface (soak) → Meat tastes but gets a little bitter. (Not pickled) → It is very soft but does not taste. Solved this problem by adding sauce to the end rather than adding the flavor to the char siu. As a result of trying with a stew time of 60 minutes 90 minutes 120 minutes 150 minutes 180 minutes, the personal favorite was 90 The more you cook the stew, the more the fat becomes fuller, but at the same time the sense of unity between the fat and the meat becomes thinner, so I decided to stop it for 90 minutes. 否 After simmering, let it sit in the broth overnight → The taste goes into the inside, but the body gets closed and the texture is born. (I can't lie) → It is very soft but has little taste in the char siu itself. * Finally, the problem is solved by boiling down the broth only and sprinkling it as sauce. It is a detailed recipe of this time, but I hope you can refer to it in the video. If you get used to it, it will be completed in about 2 to 2 and a half hours, so if you have the opportunity, please come ♪ ★ OP sound source ★ ↓ beco like ↓ • 【Music】東海道をゆく - 騒音のない世界 ★ Twitter ★ @ Taniyaaan1125 Thank you for watching today (# ^^ #) For TV, event appearances and other work requests, please contact "Cube Entertainment Management Division" "Address" [email protected] "Link" http://www.cube-entertainment.co.jp/ ↓↓ Please send your letters and all other items to here !! ↓↓ "destination" Address to Tanizaki, Cube Entertainment Management Division 〒810-0001 5-7-3 Tenjin, Chuo-ku, Fukuoka 7F, Fukuoka Tenjin Kita Building