There are hundreds of ingredients for barbecue! Among them, the so-called "oil edge" refers to a piece of meat near the pork ribs and tenderloin, which is about 3 cm wide and 45 cm long. It is lean meat wrapped by fascia and has a tight texture.

Cut the oil surface into large pieces and string them together.

When barbecuing, use medium heat. When it matures, it will be golden yellow, crisp outside and tender inside. Because of the particularity of meat, it is very chewy and delicious with dry ingredients!

The dip of oil noodles is more authentic, which is made by mashing dried Chili and refined salt cumin!

Oil noodles are not only suitable for barbecue, but also for Chinese cooking, such as dry fried oil noodles, crispy oil noodles, dry fried oil noodles and so on!