Now dip the meat slices in a little oil and place them on the baking paper. After forming, flip and grill the other side. Flip again after one minute. Sprinkle a little cumin powder on it, and then sprinkle a little chili pepper for about 30 seconds. powder and sprinkle some salt on it for about a minute.

If you don’t like to eat too greasy barbecue, there are two ways, one is to eat it with lettuce, and the other is to flip it and grill it for a while, the meat will become gray. It definitely doesn’t taste greasy!

1. Heat oil in an empty pot;

2. Break onions into small pieces, garlic cloves, small green pepper slices, and leeks according to preference. Note that they need to be evenly sprinkled before they explode. Fragrant;

3. Sauté for half a minute and add the meat. I personally prefer fat beef, mutton, and plum meat, all of which produce oil on their own. Just lay the meat directly on the base to absorb the fragrant water vapor that evaporates after the base is heated. Flip every half minute until the meat changes color completely;

4. Plan the base aside, let the meat stick to the bottom of the pot and bake, and adjust the gear to medium;

5. The best ratio of lettuce sauce and Korean barbecue sauce is 1:2. The auxiliary dish is equipped with dry chili powder, add a small amount of chicken essence and salt to the dry chili powder.