1. Put all the marinade ingredients in a pot and reduce for 10 minutes on high heat while stirring.
2. Remove from the fire and grind. Filter the batter through Xinhua (stainless steel strainer).
3. Refrigerate the remaining sauce for four hours, putting the meat in it for a night.
4. Stir and roast the barbecue, about 20 cm from the fire, three minutes on all sides (learning to do a “medium”).