The crescent moon bone is not hard, put on the board with a wide back chopper is easy to cut, cut into the right size pieces on the line. It's a bit of a pain in the ass to thread the skewers, so try to thread the meaty parts as much as possible, and be careful not to get your hand stuck in the skewer.

Recommended practice without skewers - teriyaki crescent moon bone

Raw materials: crescent moon bone 2 pieces, half a bag of teriyaki sauce, onion 1 root, 15ml cooking wine, sea salt 3 grams, 3 grams of cumin

Methods:

1. cumin, green onions, cooking wine, marinate together for half an hour;

2. Remember to turn over halfway to ensure even flavor;

3. Then take out the marinated crescent moon bone, drain off the juice slightly, put it into the preheated oven to about 180 degrees Celsius, and bake it at 150 degrees Celsius for 10-15 minutes, take it out halfway to brush it with the rest of the marinade until the crescent moon bone curls up and matures, you can do it. Remove from the oven and serve with a pinch of ground sea salt.