This is the dish made by chopping meat to the certain size, adding a little oil into the roasting pan, putting the meat pieces into the pan and cooking them quickly at the high temperature. Due to the characteristics of its processing method, the loss of nutrition in the raw material is little; the cooked meat is soft and has unique taste and smell.
 To make the delicious roast minced meat, firstly it is important to select materials well and do the primary processing well. It is hard to clearly mention which meat is the best in roasting. But generally it is good to use the soft flesh with a little tendon including fillet, leg flesh and hip flesh of the cattle and pig, chicken, duck, and rabbit flesh and some organs.
Next, cut the meat evenly to the certain shape and size of the uniform. Cut it to the certain shape, size and thickness vertically to the direction of the muscular fibre. Because the meat can not be contracted too much while roasting it, cooked evenly and the dish becomes good to see.  The internal organs should be scalded or boiled and it is good to using the liver or lungs by scalding, the stomach or intestine which is comparatively hard and tough by boiling. When adding the other subsidiary ingredients to the meat, it is important to set its size considering how much the meat contracts. Since the roast minced meat is made of the raw material except for some cases, it is good to make the seasonings permeat the ingredients fully by preserving them in the seasonings before roasting in order that the meat should get soft and delicious.
To make the delicious roast minced meat, it is important to roast well.  Choose the roasting pan rightly and assess the amount of oil correctly. The roasting pan should be as thick as possible and have the big capacity of heat. Because the temperature of the roasting pan does not fall suddenly after putting the meat into it and the high temperature maintains for a certain period in order that the ingredients can be cooked according to the characteristics of the roasting. If the temperature of the roasting is low or the capacity of heat is little, the low part is boiled and the upper part is steamed. Then the dish gets tough or watery. The amount of oil for the roasting of meat varies according to the characteristics of material and it is good to set it as 5 % of the total weight. If using too little oil, the material sticks to the pan, burns in part and the dish does not have the gloss.
It is the best to roast it in the temperature of 170-190℃. If the drop of water contacts the roasting pan of such temperature, it evaporates making the sound “Sua”. Then, add the necessary amount of oil, put the ingredients and roast it quickly.
The roasting dish is made of more than two ingredients and it is important to set the order of adding the ingredients rightly in order that the individual ingredient can cook well. The amount of ingredient for one serving should be set in order to be cooked completely within 2-3 minutes considering the capacity of heat of the pan and the strength of heat source.
In case of roasting the scalded, boiled and fried material, season it at the end of roasting and it is good to mix the ingredients beforehand in order to use them.
To remove the fishy and unpleasant tastes from the characteristics of the ingredients, roast the seasonings such as welsh, garlic and ginger first in order that the seasonings can permeat the oil and roast them with other ingredients.
It is good to mix the ingredients several times in order that the ingredients can be cooked evenly.
Since the roasted dish is the hot one, serve it just after cooking.