√ The first stage ◇ Barbecued pork is hung and roasted, and the oven production process uses the probe mode ◇ At this stage, the surface of the char siew is quickly roasted and colored √ The second stage ◇ The temperature in the next baking stage is from high to low ◇ Roast at medium temperature to make the moisture drier √ The third stage ◇ At this stage, the temperature is low and slow roasted to keep the moisture of the char siew √ The fourth stage ◇ The last step is to increase the temperature to help the char siu meat firm and color