1. Seasonings for barbecue (in bottles): cumin powder, thirteen spices, edible salt (can be replaced by salt and pepper powder and thirteen spices), chili powder.

These ingredients can be mixed.

For example: Thirteen spices can be added to cumin powder.

First, bake the food on the grill to dry out the moisture, then brush it with some oil before grilling (the reason for brushing oil is to prevent the food from drying out and to keep the color and aroma of the food). When it is 70 to 80% baked, brush some light soy sauce for color (not too much will cause the food to be browned).

salty), sprinkle the above seasoning powder after it is cooked, and finally brush with some oil to increase the gloss.

2. After brushing the meat with oil, grill one side first and then grill the other side. Do not turn it over.

Don't bake the leeks for too long as they will become stale. Roast them until they are about 70 to 80% ripe before adding ingredients and serving them.

3. The dry humidity of the meat is suitable so that the meat skewers can absorb the spices without dripping and no water will flow.

It will be thin when water flows out, and it will be difficult to maintain the flavor. It will consume oil when it dries out. It should be held in your hand until the meat feels moist but no water comes out.

4. Threading method: First wash the meat and vegetables to be grilled, and then cut the meat into square meat strips 2-4 cm long and 0.8 cm wide (can also be customized): the ribs can be cut according to your local market price

Price in pieces; scale the fish, break it open, remove the intestines, wash and cut into 12 cm long pieces or whole fish of any length: cut through the lotus roots raw.

Then thread the bamboo skewers into skewers: thread the meat into a T-shape; use two skewers for each large skewer of fish, eggplant, etc.