Silkworm pupae can be stored at 0℃-3℃ for 10 day after purchase. When barbecuing, put the silkworm chrysalis into a pot with cold water, add 3 grams of salt to 500 grams of water, cook for 5 minutes, take it out, and then insert a stick, so that the juice will not flow out, it will not be broken when roasting, and the nutrition will not be lost. When baking, you must use a slow fire (a big fire will be bitter, and a small fire will produce soup). Brush oil often and bake until it feels hard or rustle with your hands. Sprinkle 3 grams of cumin and 1 gram of sesame seeds first, and then sprinkle 2 grams of spicy fresh and Chili noodles, so that cumin sesame seeds will not fall off.

2. Bake white clams with charcoal fire and go to half shell.

White clam is an essential variety in Anshan barbecue, and it sells best with charcoal fire. The specific method is: when the wok is on fire, directly put 750 grams of white clams, cover the lid, heat it for 2 minutes on medium fire, and take it out. At this time, all the white clams opened their mouths. Remove the half shell without meat, put the mussel meat neatly on the barbecue grill and bake it on charcoal fire for 2 minutes until the edges of the mussel meat and shell turn yellow, indicating that the water is almost dry. Put it on a plate and serve it.

3. Remove the salt after roasting chicken.

Salt-baked chicken gizzard is the strongest meat in barbecue, which is characterized by dryness, fragrance, saltiness, freshness, toughness, and bordeaux color. The specific method is: cut off the four sides of 2500g chicken gizzard with scissors, as long as two small pieces of meat are put into the pot, add 20g of ginger juice and 75g of salt baking material (2kg of salted chicken powder, 30g of spiced powder and ginger powder, 5g of pepper powder, pine meat powder/kloc-0 and 65438g of star anise powder). Put the chicken gizzard on the iron bar, bake it on the charcoal stove for 5-6 minutes, and then quickly bake out the hard shell. During this period, pay attention to double-sided baking, then sprinkle 2 grams of refined salt evenly on the surface according to the amount of 15 grams per string, then bake on both sides for about 15 minutes, and knock off the surface salt before serving.