Cooking Steps

1. 

   Step1:Wash the mutton, cut into small pieces, wash the squid, remove the black skin, cut into two centimeter wide strips, and put them together with the mutton. Shred the shallot. Remember it's broken. Shred some. Ginger, garlic, cooking wine, raw soy sauce. I use three small spoons of Meiji. One small spoon of tender meat powder. On the premise of not affecting the color. Half a spoon of salt, one fourth of sugar. Evenly grasp. Repeatedly and lightly drop until the cooking wine is completely put into the meat. Secret. Marinate for 30 minute

2. 

   Step2:It's best to have a piece of fat meat in a bunch. Others are lean meat. The ginger on the top is removed. The onion can be kept. I'm used to adding onion or green pepper on the top. Of course, it's ok if it's not added

3. 

   Step3:Sprinkle cumin with medium grain. It's rougher than the ground. Put it in the refrigerator for fresh keeping. If it's used for the next day, it's recommended to use micro cooling. Put it in the refrigerator. If it's eaten on the same day, it's OK to put it on the top of the refrigerator

4. 

   Step4:Plate ribs and chicken gizzards. Only chicken gizzards with cooking wine. Marinate with barbecue for half an hour and strin

5. 

   Step5:Lentinus edodes and chicken heart are marinated with cooking wine for 30 minutes. I think the taste of Lentinus edodes is very good. They are strung separately

6. 

   Step6:Thick bean skin. Cut into rectangular pieces. Add Flammulina velutipes. The shallot should be wrapped in a section

7. 

   Step7:String. I suggest two signatures. It's easy to barbecue and fix

8. 

   Step8:Steam the potatoes until they are 7-ripe, that is, hard hearted. Fry them in oil until they are 8-ripe. I don't want to throw the rest of the shallots. String them

9. 

   Step9:In cabbage, cut a knife. Then remove the stalk. Then cut 1 / 3. Then cut 1 / 3 into 2-3. String them together

10. 

    Step10:Prepare seasoning, chili powder, barbecue, cumin medium grain, fine powder and sal

11. 

    Step11:Accessories, disposable gloves, wet paper towels, dry paper towels, disposable masks, fresh-keeping bags, disposable paper cups, straws, etc. according to your need

12. 

    Step12:Bacon wrapped with asparagus. Beans cut into 5cm segments. Steamed bread slices are also prepared. Fish tof

13. 

    Step13:Prepare seasoning - cumin powder, cumin medium grain, oil, chili powder and salt. A bag of Daxi barbecue. Then use one spoon of pasta sauce, one spoon of soya bean sauce and one spoon of cooking wine to make a thick sauce (hereinafter referred to as sauce. Ratio 1-1-1). There are two kinds of sauces. They are used for vegetables, squid, shrimp and so on. But mutton kebab, plate gluten and meat gluten do not need sauce.

14. 

    Step14:Squid with oil, sauce, barbecue sauc

15. 

    Step15:Oil all the strings. Barbecue sauce and sauce on the vegetable

16. 

    Step16:The principle of barbecue is that the meat changes color on the surfac