Necessary seasonings for barbecue are: Seasoning oil, salt, barbecue sauce (juice), chili powder (Lao Gan Ma), cumin, five-spice powder, honey, tomato sauce, carrot sauce, sweet noodle sauce, seafood seasoning, garlic, ginger, green onion, ground cumin, pretzel salt< strong>(which can be used in place of salt), black pepper, chili powder, and sugar water.

Same Ingredients, Different Roasting Methods

Roasted Pork Slices: Thinner slices of meat should only take about 3 minutes to cook, and should not be roasted for too long, otherwise the meat will become tough or burnt, and it will not be delicious. Pork must be cooked until fully cooked before serving, and beef should not be grilled until fully cooked for serving, otherwise it will destroy the tenderness of the meat.

Seafood and fish: When grilling clams and fish fillets, it is best to wrap them in tin foil so that the skin is not easily scorched and the flavorful broth can be easily stored. Grill for about 2 to 3 minutes, and the fish fillets will be raised and ready to eat.

Sweet and sour, hot dogs, sausages, etc.: Try to use a low fire, except for vegetables, it is best to put them in a tin foil box and grill them in a smothered way, the hotter the fire, the better.