The marinade does not need to be complicated, just a small amount of salt, oyster sauce, cooking wine, sugar, soy sauce, and black pepper. Add onions and ginger to the auxiliary ingredients to remove the meaty smell. First we need 500 grams of pork belly, half an onion, starch, ginger, an appropriate amount of peanut oil, 20 grams of barbecue marinade, soy sauce, salt, sugar, and an appropriate amount of cooking wine. Add water to the marinated meat and stir vigorously to fully mix the meat and water. Add starch and mix well. Then add an appropriate amount of peanut oil and mix well. Refrigerate for twenty minutes, tie into skewers and put in the refrigerator until ready. Just use it. One is delicious. When grilling, the fire temperature is high and the surface of the meat will shrink rapidly when heated, making it difficult for any seasoning to penetrate into the inner layer of the meat during the grilling process. Sprinkle salt on the surface, because the amount needs to be considered, it will be higher than the normal amount. When eating, the outside of the meat will be saltier, and the inside of the meat will taste lighter.

Meat has a certain fishy smell, and chefs generally consider removing the fishy smell before cooking. However, what barbecue pursues is the umami flavor of the ingredients themselves. If you use methods such as soaking in water to remove the fishy smell, it will affect the taste of the meat. Before grilling meat, marinate it with salt to effectively remove the fishy smell and enhance the deliciousness of the meat.

Meat has a short shelf life and generally needs to be refrigerated. However, refrigerated meat is prone to dehydration at room temperature and the quality of the meat will change. Most meat ingredients should not be killed and roasted immediately, because it takes a certain amount of time to remove the acid. Therefore, proper salting of fresh meat ingredients before grilling can play a sterilizing role and ensure the quality of the meat ingredients. First we need 500 grams of pork belly, half an onion, starch, ginger, an appropriate amount of peanut oil, 20 grams of barbecue marinade, soy sauce, salt, sugar, and an appropriate amount of cooking wine.

When grilling the meat, cook it over low heat until it is medium-rare, and brush the meat twice with oil while grilling. This way, the meat will be extremely tender. Finally, sprinkle with chili powder and cumin according to personal taste. If it is beef, mutton or chicken wings, it is recommended to marinate it in advance. Because these ingredients are not easy to taste, marinating can help the seasonings blend into the meat better.