2. Grind the ingredients into powder (except coarse salt), put all the ingredients into a basin, stir them evenly and wipe them on the pork. Knead the ingredients into the deep layer of the meat slices and marinate them for about 30 minutes. Hook the pig's rear trigeminal bone with double meat hooks, hang upside down, spread the rear elbow and the pig's hip position with straw section, then clamp the pig's waist outside with steel bars to form a barrel shape, and then support the pig's middle hip position and front stove with straw to make the pig's body round, which is convenient for uniform heating during roasting.
3. ignite the oven with wheat straw, throw 40 kilograms of wheat straw into the oven to make it burn fully, and then block the tuyere with slate and coal ash. Put white paper on the pork to prevent pollution. Put the supported pig on the top of the stove, lock a big pot on the top of the stove and paste it with soil, so that smoke can come out slightly.
4.45 minutes later, the grill is cooked, open the cauldron, take it out and hang it, scrape off the charred outer layer of the pigskin with a knife, and then slice the meat to eat.
Features: crispy skin and tender meat, fat but not greasy, with a long aftertaste.
Xinjiang barbecue
The process of kebab
meat
Xinjiang roasted mutton
Xinjiang roasted mutton (4 pieces)
It's best to choose mutton of that year, and it's fresh meat slaughtered that day, and cut it into strips of about 1.5x 1.5x2 cm, or cut it smaller, depending on the drill size and furnace width.
seashore
Each string contains 4 pieces of lean meat and 1 piece of fat. Note that the distance between each string is the same. When you start kebabs, compare the length of kebabs with the width of the stove.
condiments
Just salt, cumin and Chili noodles
device
Special oven, flat drill, anthracite.
roast
Brain Pit Barbecue —— The Original of Calm Learning
Brain Pit Barbecue —— The Original of Calm Learning
Soak the skewered mutton skewers in water with onion slices for about 15 minutes, take out 10 skewers, and put them in the oven after the anthracite has been burnt red, and bake them neatly (the barbecue with oil drops must be taken away, and then put them on after the fire is extinguished, so that the purpose of not catching fire can be achieved by using a fan). After roasting for a few minutes, pick up all the barbecue. Turn it over after a few minutes, sprinkle with cumin and Chili noodles, then pick up half of the kebab and press it on the other half a few times to make the seasoning taste, then turn it over and cook it again, sprinkle with salt and cook it again. After mastering the heat, you can basically eat it.
Mongolia barbecue
The authentic flavor of people on horseback is baked. I entered the yurt, drank milk tea, and took Hada in the hands of the hospitable herdsmen with both hands. When you are around a bonfire and enjoying the barbecue fragrance sent by the breeze on the grassland, you will definitely think of "nothing happens, look at cattle and sheep".
Mongolian barbecue is that each guest chooses his favorite food, adds ingredients and seasonings, and then the chef in charge quickly heats it in a special giant oven with a long chopstick to keep the original flavor of the food.
Fujian Fuan shepherd barbecue
The authentic Muyang barbecue in Guiting Street was invented by Guilin Panel Butcher Shop (Guilin Pavilion Street) in Muyun Guilin Village with a long history. Guilin panel butcher shop has a history of 100 years and is very famous in Fuan city. The whole people in Fu 'an love to eat the flat noodles in Guilin noodle shop, and tourists from all over the world drive here to eat them. At that time, the barbecue was used as noodle bait. Over time, the delicious barbecue was ready and spread among diners. Since the beginning of last century, Mr. Wang Xinyi and Mr. Wang Xintian have been founded (Mindong Daily and Fujian News Report). This craft has been handed down from generation to generation and is now inherited by the third generation shopkeeper Wang.
Muyang town is beautiful, there is no industry in the local area, and the locals mainly raise pigs and grow vegetables for a living. Muyang Town is a township in Fu 'an City, Ningde District, Fujian Province, with rugged mountain roads and inconvenient transportation, which makes some local products retain the traditional production methods. There are often villagers who buy big bags of Muyang barbecues and bring them to other places.
material
Choose the first-class pig hind leg meat, especially the pigs fed by local farmhouse meals. The meat tastes particularly delicious, and each adult pig can only take more than ten kilograms of its meat.
working methods
Cut the lean meat into pieces, if it contains fat, cut it clean, not a little. The third is to add soy sauce and special spice formula, put it in a pot and stew it, and control the temperature until all the ingredients are inhaled into the meat.
Finally, expose it to the sun or bake it in an authoritarian vessel. After all air drying or drying, it can be stored in a cool place.
The way to eat
Tear the meat into pieces, put it in your mouth and taste it carefully. Its taste is slightly spicy, and the aroma is overflowing. The more you chew it, the more delicious it becomes.
trait
Slightly spicy, fragrant, the more you chew, the more fragrant.
Heilongjiang Qiqihar barbecue
roast
roast
Qiqihar barbecue dazzled the newcomers and made them dumbfounded. Qiqihar people's homes must bake pots. The pot is divided into two parts, the bottom is a stove for holding charcoal fire, and the top is an iron cover with eyes, on which barbecue is cooked.
Compared with other northeastern cities, Qiqihar retains more northeastern characteristics. People here like to drink in big bowls and eat meat in large chunks. People here are straightforward and hospitable. This way of eating barbecue is full of rudeness and boldness, which coincides with Qiqihar's human nature. So this way of eating found the best soil in Qiqihar.
raw material
The protagonist of the barbecue is beef, and the beef is preferably a two-year-old cow with a purple cover and a brain, and the thin and fat one is the best. This is called barbecue. Actually, it's refurbished. The meat has been roasted. In recent years, there are roasted vegetables, clams, roasted sweet potatoes, raw garlic, squid and grasshoppers. In short, everything that can be eaten and baked will have a different taste after baking. Wonderful, I don't know, I can only feel it if I eat it.
working methods
roast
roast
The key to barbecue is the word "mix". Onion, ginger, garlic and wine are naturally indispensable, but how much you put must be accurate. Adding salt is more difficult, less, tasteless and more, which suppresses the taste of meat; It's early, the meat is old, and it's late, so the taste can't get in. One more thing: mixed oil, less oil, touching the pot, more oil, smoking. All the above are handmade. To this end, every family has trained a meat mixer, and every unit has a meat mixer.
After the charcoal fire is adjusted, wipe the cover plate with fat meat first to prevent the meat from touching the pot. The meat was spread on the iron plate, and you could hear the creaking sound. At this time, the surface of the meat has changed color. Turn it over and listen to its squeaking, and you can eat it. Cooked meat is discolored on the outside and bright red on the inside. At this time, it is the freshest, most tender and has the original flavor of meat. Timid people dare not see red blood, for fear that they are not familiar with it, and as a result, they can't eat the best taste.
When barbecuing, there must be a row of dipping boxes dipped in cumin, sesame, Chili noodles, peanut noodles, pepper noodles, monosodium glutamate and salt. Properly matched meat tastes different when dipped in different dipping materials. People who eat can get what they want according to their tastes, so that a pot of meat can eat countless flavors.