Sauce is the main ingredient of barbecue. Use less vinegar, Jiang Mo, cooking wine and marinated shrimp oil, add shredded onion and coriander leaves, and mix into a bowl.

In addition, white water is stored in an empty bowl, and garlic cloves, sugar and garlic are put in a small plate.

The practice of Turkish barbecue:

Composition:

Ingredients: 1 steak (marinated in sauce made of fruit, sugar and onion for three to four hours)

Accessories: Lentinus edodes, lettuce and green pepper.

Seasoning/marinade: soy sauce 1 dish, miso sauce 1 dish.

Exercise:

(1) After the iron plate is preheated, put the cows on the grill. Traditional Korean barbecues all use beef ribs, which are the left and right sides of the beef breast with flesh and blood, and the meat is fresh and tender.

(2) The steak is long in shape and difficult to barbecue. Usually, the service staff will do it for them. Remember to turn them over and let the meat heat evenly.

(3) After the meat is roasted and discolored, cut it into palatable small pieces with special steak scissors. The meat that can't be eaten for a while is piled on the cut bones to avoid burning.

(4) Dip the barbecue in miso sauce.

(5) Wrap the barbecue with lettuce, add some garlic or side dishes, and put the whole into your mouth.