When grilling, the temperature is too high and the fire is too strong. Therefore, when grilling, the fire should be turned down and the temperature should be lowered. At the same time, oil needs to be constantly brushed when grilling food, and the use of open flames should be minimized. The number of times the food is eaten, even if it is half-cooked, do not overcook it.

After lighting the fire, the temperature is optimal when the charcoal turns red and no flames can be seen. After placing the iron mesh, place your palms about 10 cm away from the mesh. You will feel a burning sensation in your palms after about 8 seconds. This is the best heat, and high-fire barbecue should be avoided.

Extended information:

Notes

1. Remember to keep the spare ingredients refrigerated. If the meat slices still have ice residue, they must be completely refrigerated first. Bake on ice. Food that has not been refrigerated will easily burn on the outside, while the inside will remain hard and undercooked.

2. When grilling, it is recommended to lay aluminum foil on the iron net. If there is no aluminum foil, when the oil drips and the fire breaks out, you can sprinkle some water to cool down, but remember to pick up the net and food. Prevent soot and charcoal residue from the charcoal fire from falling on the food.