Beef ribs (fresh ribs should be kept slightly open for 40-50 minutes after boiling in the pressure cooker, and frozen imported ribs should be kept slightly open for about 35 minutes). Degreasing after taking out, quick freezing 10 minutes or so. After taking it out, don't soften it and slice it. Note: The thinner the slice, the better. Store bamboo sticks for up to 2 days after sewing (it can also be sealed and frozen, melted with warm water before baking, remember to use warm water).

Pay attention to when baking, first wrap the oil on the charcoal fire (suitable for baking butter), and quickly brush the ingredients such as sauce, cumin and pepper, and it is best not to exceed 1 minute before and after. The finished product should be soft, oily and elastic but not blocked.

Lamb ribs are generally the same as above (roasted raw), but they are usually diced or diced. When purchasing, it is required to bring a little mutton on the ribs. It's similar to the roast method of beef ribs, but I hope you can give me some advice.