Today, I will tell you about the most authentic barbecue dipping sauce formula in the barbecue shop!

Composition:

Pork belly or other beef, mutton, chicken and duck meat.

Marinade:

A piece of tofu, sesame paste, sugar, salt, soy sauce, white wine, star anise, cinnamon, geranium, ginger, black pepper and honey.

Dip formula:

50g peeled fried peanuts,100g perilla, 200g cumin,100g white sesame (three kinds of roasted incense), 50g pepper, 2kg peach cake and 50g monosodium glutamate are all mixed and ground into powder, and then a bag of spicy fresh food is added and mixed evenly.

The practice of barbecue:

1. Pork belly is washed and sliced, and the surface of the meat is decorated with a knife to facilitate pickling and savoring.

2. Put the chopped pork belly into the pot, put a piece of tofu and a little milk, and then add sesame sauce, sugar, salt, soy sauce, white wine, star anise, cinnamon, fragrant leaves, ginger, etc.

3. Grab the meat evenly, marinate it for about 1 day, and put it in the refrigerator in hot weather.

4. The next day, put the marinated pork belly evenly on the grill, sprinkle a little black pepper, put it in the oven, or bake it with charcoal.

5. Bake for about 20 minutes, take out the barbecue, coat it with honey and bake for 5- 10 minutes.

6. Take out the roasted meat and eat it!

Baidu barbecue dip formula:

(1) Production of dry materials:

Raw materials: peeled peanuts 300g, cashew nuts 50g, peeled walnuts150g, pine nuts100g, thousands of soybeans 200g, melon seeds100g, sesame seeds150g.

Production: Bake all the dried fruits in the oven, cool them, and then dry grind them into powder. Add 3 grams of spice powder, salt 10g, 5 grams of chicken powder, and instant monosodium glutamate 10g (a kind of monosodium glutamate, which melts quickly without dregs), and stir well. This material stands out from the fragrance of fruit.

Formula of the fragrant powder: take fragrant leaves 10g, anise 25g, cinnamon 10g, Amomum villosum 20g, pepper 10g, and cardamom 15g, respectively, dry them, then grind them into powder with dry mill or small stone mill, and stir them evenly.

Note: If it is made in a small amount, you can put the nuts in a clean pot, add a proper amount of crude salt and stir fry slowly (heat transfer with salt can avoid frying the nuts), but after grinding into powder, add less or no salt. Never fry dried fruits, or they will be ground into paste if the oil content is too high.

(2) Preparation of water: Seafood soy sauce can be completely used instead. Just add a lot of onion rings and a proper amount of sugar after the soy sauce is boiled, soak it for about 2 hours, and then remove the onion rings. This material highlights its onion flavor. )

(3) Preparation of diluent: Take1000g tomatoes, peel and remove seeds, and put them into a juicer for crushing. Add 300 grams of Lee Kum Kee garlic sauce, 200 grams of fresh garlic, 250 grams of white sugar, 50 grams of white vinegar, 5 grams of cooked cumin and 5 grams of cooked sesame seeds, stir well, and put them in the refrigerator for 3 hours before use. This material highlights the garlic flavor and sour and sweet taste.

(4) Preparation of spicy sauce: take 50g of red oil, 50% of the fried minced beef 150g, and add the minced lobster sauce 100g, 250g of sand tea sauce, 50g of chopped green onion 150g, 50g of carved wine and monosodium glutamate 10g. This sauce highlights the spicy taste. )