Char Siu Spring Rolls and Char Siu Pastry

How to make it

1. Instructions of Barbecued Pork:

   1. Marinate 200g of pork collar butt with Char Siu Sauce packet and rice wine for 2 hours.
   2. Preheat oven to 200 degrees Celsius (392 degrees Fahrenheit) for 15 minutes.
   3. Take out the pork collar butt, brush it with sweeping sauce, and bake at 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes.
   4. Sweep the malt syrup on top, bake for 2 minutes, cut half into thick grains and half into shreds after baking, set aside.

2. Instructions of Barbecued Pork:
   1. Marinate 200g of pork collar butt with Char Siu Sauce packet and rice wine for 2 hours.
   2. Preheat oven to 200 degrees Celsius (392 degrees Fahrenheit) for 15 minutes.
   3. Take out the pork collar butt, brush it with sweeping sauce, and bake at 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes.
   4. Sweep the malt syrup on top, bake for 2 minutes, cut half into thick grains and half into shreds after baking, set aside.
3. Instructions of Char Siu Spring Rolls:
   1. Parboil the fungus for later use.
   2. Heat up a wok with oil, put in carrot shreds, fungus and pork collar butt until fragrant, add in the Char Siu Sauce, stir well and set aside. 
   3. Wrap the stir-fried fillings with spring roll wrappers and deep-fry until golden.
4. Instructions of Char Siu Pastry :
   1. Heat up the wok with oil, fry the diced mushrooms and stir-fry until golden. Then add the onion granules, pork collar butt granules and Char Siu Sauce. Next, add in the Char Siu Sauce and stir-fry well. Serve and set aside.
   2. Cut the puff pastry into 16 small square pieces, and make a group of two pieces. 
   3. Put the mushrooms, onion and pork collar butt on one piece, and then put the other pieces on top. Use a small fork to press stripes on the four sides and sweep the egg wash. Then, sprinkle a little white sesame seeds for decoration. 
   4. Preheat the oven to 180 degrees (356 degrees Fahrenheit), put in Pork Pastry and bake for 15 minutes.