1, it is very important to barbecue until the meat is tender, and the first choice of ingredients, steak and mutton (whole lamb) can be crusted outside with fire first, so as to protect the water inside from losing, and the outside is tender. If all the meat is used, it is best to marinate the meat with seasoning for 30 minutes. In addition to daily seasoning, the key is to add some raw flour, about a catty of meat and a spoonful of raw flour. 2, frying is not greasy, pay attention to methods. The oil temperature is higher when frying meat, 180 -200 degrees. When you come out, put it on a special pad paper and it will absorb some oil. If it's fried, add some vegetables and it won't be oily. I can also teach you how to fry chicken wings with paste (professional), marinate chicken wings with seasoning for 2 hours, hang paste outside (roll the marinated chicken wings with flour, then roll them in the egg liquid a few times, stick them evenly, and then put them on the flour for later use), and put more oil in the pot. At this time, the oil temperature is generally higher, which is good. At this time, it is higher. When the oil temperature is 150℃, the chicken wings are a little hard on the outside, 1 min. Turn off the fire and fry slowly for 7 7- 10/min.