2. Cut pork tenderloin into pieces and marinate: Wash the pork and cut it into small pieces, sprinkle with salt, sugar, minced garlic and white wine and mix well for a while.
3. Making round cakes and skewers: mashed with Chu Jiu, mixed with rice flour, lard and fish sauce, made into a circular section with a diameter of about 1.5cm and a length of about 12cm, and strung with stainless steel for later use.
4. When the charcoal is smokeless, put the pork skewers on it and bake them slowly until they are cooked, and turn them over with the roasting. Don't burn too much charcoal to avoid burning.
5. Dish: After cooking, take out the skewers and plate the pork slices.