Taste of grilled fish material: Cai Yidiao 2 accessories: mushrooms, carrots, ginger, garlic, celery, bergamot, dried peppers, water bamboo seasoning: salt, cooking wine, sugar, barbecue sauce, 2 spoonfuls of Pixian bean paste, and appropriate amount of chicken essence. Practice: 1. First cut the fish from the belly, then remove the internal organs and clean it, then add salt, cooking wine and barbecue sauce to marinate it evenly for 2 hours. 2. Cut the bergamot, water bamboo and carrot into small pieces, wash the fungus and slice the ginger. 3. Preheat the oven. I chose 2 10 degree, and the roasting time is about 30 minutes (this increases or decreases according to the size of the fish). Put the fish with Chinese sauerkraut on a deep plate (brush less oil at the bottom of the baking tray to prevent sticking), and pour the sauerkraut juice on it. 4.5. Let's start frying auxiliary materials while grilled fish. Stir-fry garlic, ginger, dried Chili and bean paste in a hot pot until fragrant. Then add all the auxiliary materials, add a little water, soy sauce, sugar, cooking wine and salt, and simmer for a few minutes. 6. Then pour it on the grilled fish (spread evenly) and continue to put it in the middle of the oven. The temperature will drop to 180 degrees and bake for about 5 minutes.

Sauce-flavored barbecue ribs material: big ribs seasoning: sauce-flavored barbecue sauce (of course, you can put it according to your own taste) honey practice: 1. Put the ribs in a container, add a proper amount of sauce-flavored barbecue sauce, a little water and honey, and put them in the refrigerator for one night (turn them upside down to make them taste even). 2. Take tin foil (use frosted surface to make it bigger) 3. Preheat the oven 180 degrees, bake for about 40 minutes, open it (carefully, scald it), and then brush the surface with marinade again. The oven will be OK in about 5- 10 minutes.