Method:
1, the pig slaughtered, gutted, dehairing, cleaned, de-boned every interval of about 2 centimeters cut a knife depth of about 0.5 cm. For the thick meaty part of the first sliced into two layers, and then down the vertical knife cutting intervals still about 2 centimeters, the whole pig row cut after rubbing ingredients.
2. Grind the ingredients into powder (except coarse salt), put all the ingredients into a pot and mix well and rub them onto the pork, rub the ingredients deep into the cut meat strips, and marinate for about 30 minutes after rubbing. Use double meat hooks to hook the pig's back three forked bone, hanging upside down, with broomcorn millet section of the back elbow and the pig's hindquarters, and then use the steel made of picket strips stuck on the outside of the pork loin, forming a barrel, and then broomcorn millet to support the pig in the middle chamber and the front, so that the pig body rounded, easy to grill when the heat is evenly distributed.
3, with the straw to the oven lit, to the furnace to throw 40 kg of straw, so that it burns, and then the wind mouth with slate and soot plug tight. The white paper will be glued to the meat along the pig's open, to prevent contamination, will be supported by the pig stretched in the furnace on the mouth, will be a cauldron counterclockwise on the mouth of the furnace, with the soil paste, a little can be a smoke can be.
4, from the mouth of the stove closed when counting, after 45 minutes of roast meat is cooked, lift the cauldron, lift out the roast meat hanging, scrape off the skin of the pig with a knife on the charred outer layer, and then take the meat cut into thin slices can be eaten.
Features: crispy skin, soft and tender meat, fat but not greasy, long aftertaste.
Xinjiang barbecue meat
The process of grilling lamb kebabs
Meat
Xinjiang barbecue lamb
Xinjiang barbecue lamb (4)
It is best to use the year's lamb, and is the day of the slaughter of the fresh meat, cut into strips of 1.5x1.5x2 centimeters, or you can also cut a little smaller, depending on the size of the brazier and the width of the stove.
Skewers
Skewer 4 lean meat and 1 fat meat per skewer. Be careful to keep each skewer the same distance apart. When you start the skewer compare the width of the oven with the length of the skewer.
Ingredients
Just salt, cumin, chili pepper
Appliances
Specialized oven, flat brazier, anthracite coal
Grill
Naan Pit Grill-Calm Bookworm Original
Naan Pit Grill-Calm Bookworm Original
Skewered meat skewers in water with onion slices soaked for about 15 minutes, take out 10 skewers, placed on the grill after the anthracite coal has been burned to red, arranged neatly grilled (be sure to pay attention to the oil dripping down if the fire must be removed from the grilled meat to extinguish the fire in the put up, you can use a fan fan, in order to achieve the purpose of the fire does not start) grilled for a few minutes after the meat see the meat after browning, the entire grilled meat will be taken up to grill! The other side. After a few minutes and then turn over, and then sprinkle cumin and chili pepper on top, and then pick up half of the kebabs on the other half of the pressure a few times so that the seasoning into the flavor, and then flip the other side to do it again, and then sprinkle the salt to do it again, to master the fire is basically open to eat.
Mongolian barbecue
The authentic flavor of the horseback nation is baked. When you have entered the yurt, drank the milk tea, hands received the hospitable horse herder hands handed over the haida. When you are around the campfire, enjoying the grassland breeze to send the aroma of barbecue, you will certainly remember "the wind blowing grass low see cattle and sheep".
Mongolian barbecue is a process in which each guest chooses his or her favorite food, adds ingredients and seasonings, and then the host chef quickly heats and stir-fries it with a long chopstick on a special giant grill in order to preserve the original flavor of the food.
Fujian Fuan Muyang barbecue
Gui Ting Street authentic Muyang barbecue is invented by Muyun Guilin village of the long history of Guilin accompanied by noodles flat meat store (Guilin Ting Street) invention, Guilin mixing noodles flat meat store has a hundred years of history, in the city of Fuan fame, the whole of Fuan love to eat Guilin mixing noodles flat meat store accompanied by the flat meat noodles, travelers from all over the world to eat specially drive over, when the production of barbecue meat is as At that time, the roast pork was made as a bait for mixing noodles, and over time the roast pork with exquisite cooking flavor was also spread among the diners, and it is the most authentic and the only one roast pork store. From the beginning of the last century, Mr. Wang Xinyi and Mr. Wang Xintian founded the restaurant (reported in the East Fujian Daily and Fujian News). The craft has been passed down from generation to generation and is now inherited by the third generation owner, Mr. Wang Songguang.
Muyang town has beautiful mountains and beautiful water, there is no industry in the area, and the local people mainly raise pigs and grow vegetables for a living. Muyang Township is a township in Fuan City, Ningde District, Fujian Province, with rugged mountain roads and inconvenient transportation, thus allowing some local specialties to retain their traditional production methods. Fellow villagers often buy Muyang barbecue meat in big bags and bring it to foreign countries.
Materials
Select the top quality pig hind leg meat, especially the local farm meal fed pigs, the meat flavor is particularly delicious, each adult pig can only take its more than ten pounds of meat.
Practice
Cut the lean meat into a block of cubes, if there is fat inside, to be removed cleanly, can not contain a little bit, and the third is coupled with soy sauce as well as special spice recipes, put into a pot of red-hot, red-hot to master the fire until all the ingredients all sucked into the meat so far;
Lastly, it is to get the sun in the sun, or put in a special gimlets After drying, it can be stored in a cool place.
Eating method
Tear the meat into a sliver and put it in your mouth to savor it, its flavor is slightly spicy and fragrant, the more you chew, the more you taste, and it is also particularly interesting.
Features
Slightly spicy, full of aroma, the more you chew the more flavor.
Heilongjiang Qiqihar barbecue meat
Roasted meat
Roasted meat
Qiqihar barbecue meat so that first-time visitors, dazzled by the eyes, eat dazzled. Qiqihar people must have a roasting pot in every home. The pot is divided into two parts, below the stove is a charcoal fire, above the iron lid with eyes, meat on the lid on the grill.
Compared with other northeastern cities, Qiqihar retains more of its northeastern roots, where people like to drink large bowls of wine and eat large pieces of meat, and where people are straightforward and hospitable. Grilled meat this way of eating, through the spit with the rude and bold, which is exactly the same as Qiqihar people's temperament, so, this way of eating, only in Qiqihar found the best soil.
Raw materials
Roasted meat is the main character of beef, beef is the best two-year-old cattle purple cover, on the brain, lean with the best fat. The name of the barbecue, in fact, the pattern of renovation, has long been baked out of the meat outside, over the years, the emergence of baked vegetables, baked clams, baked groundnut, baked raw garlic, baked squid, baked grasshopper, in short, what can be eaten baked, baked what, baked on the other side of the flavor. I can't tell you how wonderful it is, but I can only experience it when I eat it.
Practice
Roasted Meat
Roasted Meat
Roasted Meat is the key to a "mix" on the word, green onions, ginger, garlic, wine is naturally indispensable, but how much to put in the hands of the hand to have accurate. Add salt is more difficult, less, no flavor, more, the pressure of the meat flavor; early, old meat, late, taste into not in. Another thing is to mix the oil, less oil, stain the pot, more oil, smoke. All of the above are hand work. For this reason, the family cultivated a mix of meat master, each unit has a mix of meat of the competent person.
The charcoal fire adjusted, the first fat wipe cover, the purpose is not to let the meat stained pot, meat spread on the iron plate, listen to the squeak, when the meat surface has changed color, turn it over, and then listen to it squeak, you can eat. Roasted meat, the appearance of discoloration, bright red inside, this time the most fresh, most tender, the most meat of the original flavor. The timid people, afraid to see the red blood color, lest it is not cooked, the result is not eat the best flavor.
Roasted meat, there must be a row of dipping box, respectively, cumin, sesame, chili noodles, peanut noodles, pepper, monosodium glutamate and salt. When the meat is mixed just right and dipped in different dipping sauces, it tastes different, and the person eating it can take what he needs according to his taste, so that a pot of meat can be eaten with countless flavors.
Over time, the original charcoal grilled meat has become less and less common. Times have evolved, so a new era of "healthy barbecue" has emerged. For example, "today's sunshine", "perfect life" and so on, have given people in Qiqihar a new choice. Also let outsiders know more about the beauty of Qiqihar barbecue.