Marinade: 250g of ginger, garlic and onion juice, 5g of spice powder (star anise, cinnamon, fennel, clove, tsaoko, rhizoma Dioscoreae Septemlobae, fragrant fruit and cumin), 5g of cooking wine, 8g of salt, 5g of monosodium glutamate, 5g of pepper, 50g of honey 1 0g of pepper, 5g 1. Flat barbecue stick with grooves/kl.
2. Sharp long knife (about 40cm long) 1 handle
3. Small disc 1 piece
4. Small oil brush 1 put 1, cut the beef into chunks of about 2 liang, and marinate it in marinade for 6 hours a day in winter and summer; 2. Put the meat on a barbecue stick and bake it on the iron frame on the open stove. Brush the oil several times during the baking process and turn it constantly to keep the meat moist and excessive evaporation of water;
3, the last step is to brush a little diluted honey on the surface of the meat and bake it;
4. When serving the table, first cut off the crispy skin on the surface of the meat with a knife, and then put it on the oven to continue baking. Repeat this process until it is finished. When serving, the movements of sliced meat should be smart and agile, giving people a performance style and enjoyable fun.