1. kebabs: 5 kilograms of fresh meat should be added with spices. Formula 1: 1.5 packages of Xinjiang mutton skewers (made in Wuhan), 7-9g of monosodium glutamate (with a freshness of 99%), 36g of refined salt, 1 package of Texian No.1 (made in Wuhan), 4g of ginger and chives (chopped), 7g of sugar, 25g of minced pork and 25g of sweet potato starch. Put the above raw materials into the sliced meat strips, mix them evenly, marinate for 1 minutes, and then string them with a bamboo stick. Formula 2: 1 grams of thirteen spices, 7-9 grams of monosodium glutamate (freshness 99%), 36 grams of refined salt, 1 packet of Texian No.1, 4 grams of ginger and chives, 7 grams of sugar, 25 grams of pine meat powder and 25 grams of red summer starch. Put the above raw materials into the cut fresh meat strips and mix well. After marinating for 15 minutes, they can be strung together to be roasted. Note: the dry humidity of the above two methods is that kebabs can absorb spices without running water. When water comes out, it will be thin, so it is not easy to keep the flavor. When it is dry and consumes oil, it is better to hold a handful of meat in your hand and feel moist without water. You can choose from two recipes, and you can mix dozens of foods. 2. Chicken wings, chicken tips, drumsticks, duck wings and other foods such as chickens, geese, pheasants, quails and squab. The formula is as follows: 5 kg of food needs to be added: 2 packages of spicy and smelly dry materials (produced in Wuhan), 6 grams of refined salt, 9 grams of monosodium glutamate, 1 package of Texian No.1, 3 grams of ginger and chives (chopped), 2 grams of pine meat powder, 7 grams of sugar and 15 grams of red starch. The above raw materials and 5 kg of food are fully stopped and marinated for 2 minutes. If the mixture is dry and the ingredients can't be stained, water should be added appropriately to make the seasoning completely stained on the meat, and it should not be too thin. These are all baked with raw materials. 3. A variety of chicken, duck and goose claws. The formula is: 5 kg of food is washed and put into a pot until it is submerged with water. Add 11 g of refined salt, 8 g of ginger (broken), 1 g of monosodium glutamate, 5 g of fresh chives and 1 g of pepper, cook with medium fire, and when the claws are soaked and straightened, they can be taken out when they are worn with a stick. After cooling, each string can be worn for 2 hours. 4. Fish: The formula for various types of fish to be dressed into half-fish, fish skewers, whole fish, fish tails and other varieties is as follows: 5 kg of fresh fish is added with 1 grams of thirteen spices, 6 grams of refined salt, 9 grams of sugar, 8 grams of monosodium glutamate, 1 package of Texian No.1, 4 grams of ginger and chives, and 6 grams of fragrant sauce (see the preparation). Mix the above raw materials and fresh fish well, keep the same degree of dryness and wetness as kebabs, marinate for 3 minutes, and then wear the kebabs to be roasted. Special reminder: In order to correctly master the marinating methods of various foods and bake special flavors, our department has specially changed the soaking method of "Xiangxin cellar water" to the direct marinating method of spices, in order to worry that you will not master the concentration and taste when using "Xiangxin cellar water". In this process, some compound finished spices already contain some Chinese herbal medicines. 5. Pork ribs: All animal ribs are prepared according to the following formula: 5 kg of fresh ribs, 11 g of thirteen spices, 2 g of spiced powder, 36 g of refined salt, 3 g of pine meat powder, 8 g of sugar, 8 g of monosodium glutamate, 1 packet of Texian No.1, 4 g of ginger and chives (chopped), and 15 g of sweet potato starch. The above raw materials and ribs are evenly mixed, marinated and crisp for 2 minutes, and skewered for roasting. 6. Vegetables: pumpkin, eggplant, chips, potatoes, corn cob, cabbage and other varieties. The formula is: 5 grams of sweet potato starch, 15 grams of refined salt, 4 grams of monosodium glutamate (fine powder), 2 packets of Texian No.1, 42 grams of thirteen spices, 3 grams of sugar and 15 grams of sesame. 5g of Arnebia euchroma powder (edible spice), which is obtained by mixing the above evenly, is bagged and ready for baking. First, the dressed vegetable skewers are laid flat on the stove, and then the fragrant powder is poured on the vegetable blocks with a spoon, with about 1g for each skewer and .5g for each side, and then the skewers are evenly baked with a brush dipped in oil. You can bake 3-5 strings of essence to taste for yourself, and then increase or decrease the amount of fragrant powder according to the local taste. 1. Ingredients: 5 grams of pickled pepper, 15 grams of sesame sauce, 2 grams of peanut butter, 4 grams of Chili oil, 1 grams of garlic kernel, 3 grams of pepper powder, 8 grams of monosodium glutamate, 1 packet of Texian No.1, 1 grams of chicken essence and 2 grams of sugar. 2. First chop the pickled pepper, peel and mash the garlic cloves. 3. Fill a porcelain with sesame sauce, peanut butter, garlic powder, pepper powder, Texian No.1, chicken essence, sugar, salt, etc. and mix well. 4. Burn the vegetable oil until it is 8% cooked, add the pickled pepper to fry until fragrant, then pour it into the prepared porcelain and cover it. Let it cool and taste it again. If it is salty, put some sugar monosodium glutamate appropriately, and add some salt when it is light. It becomes a fragrant sauce. Xinjiang mutton kebabs (you can't buy them, you don't need them) Texian No.1 (with special fresh flour) and Lithospermum powder (with other edible spices). There are many spices used for barbecue in food markets or supermarkets, and the formula of Bazhen braised pork can be successfully selected flexibly: Radix Angelicae Dahuricae 25G, Fructus Amomi 25G, Fructus Amomi 25G, Fructus Amomi 25G, Yuguo 15G, Fructus Tsaoko 15G, Cortex Cinnamomi 15G, Radix Glycyrrhizae 15G, Fructus Foeniculi 15G.