Ingredients: 4 tbsp peanut butter, chopped onion, 2 tbsp soy sauce, 2 tbsp lemon juice, 1.5 tbsp brown sugar, 4 garlic, chopped, freshly ground coriander 1 teaspoon, chopped dried pepper 1/8 teaspoon, pork 1 slice, cut into small pieces, and canned coriander.

In a medium bowl, stir peanut butter, onion, soy sauce, lemon juice, brown sugar, garlic, coriander and pepper together, then add pork and stir.

Preheat the barbecue box to high temperature.

String the seasoned pork, water chestnut, green pepper, red pepper and onion at intervals. Pour the remaining seasoning into a small pot and cook for a few minutes until it boils.

Brush the oven with a little oil, and bake the kebabs 10 minutes or until they are cooked as you like. Turn the mutton string properly and brush it with seasoning at the right time.

2. Exercise 2:

Ingredients: 400g pig hind legs, 3 slices of ginger, 8 strawberries, 2 kiwis, 4 canned peaches, 2/3 measuring cups of dark plum wine, 2 tablespoons of rock sugar 1 tablespoon of soy sauce, 2 tablespoons of seafood sauce 1 tablespoon of sesame oil, and 2 measuring cups of peach juice1.

Pork is cut into cubes with a side length of 3 cm, and the impurities are removed by boiling water with ginger slices.

Boil all the seasonings until they become paste, and soak the cooked meat in the hot sauce for more than 1 hour.

String the food in the order of one fruit and one meat with bamboo sticks, put it on a baking tray, put it in a preset oven at 190℃, bake it for 10 ~ 15 minutes, and eat it while it is hot.

3. Exercise 3:

Ingredients: pork belly.

Accessories: appropriate amount of broccoli and yellow pepper.

Seasoning: salad oil, salt, soy sauce, garlic, cooking wine, soy sauce, black pepper and sugar.

Wash pork belly and slice it.

Add a proper amount of salt, soy sauce, soy sauce, sugar and black pepper to the chopped pork belly, mix well, chop garlic and marinate for about an hour, grab a few times if time is urgent, and then marinate for 20 minutes.

When curing meat, cut broccoli and yellow pepper into small pieces.

Blanch broccoli quickly once to remove impurities and keep broccoli bright green.

String broccoli, yellow pepper and pork belly at intervals.