The first seasoning, the barbecue seasoning Zanthoxylum bungeanum and pepper, are respectively fried into fine powder for later use. Mix 0.25 liang of monosodium glutamate, 0.25 liang of pepper, 0.25 liang of thirteen spices, 0.25 liang of cumin powder, 2 liang of pepper noodles, 7 liang of pepper noodles and a little salt according to the ratio of 1 kg. 2. Self-made seasoning powder (cumin powder 20g, pepper powder 1 0g, Chili powder10g, salt 0.5g, chicken powder 2g, monosodium glutamate1g) 3. The preparation method of barbecue dipping sauce (Korean barbecue buffet dry seasoning) is as follows: 500g peanut powder (cooked, original, ground to twice the size of sesame), 200g sesame (cooked), 50g bean powder (cooked), 8g fennel powder, 30g cumin powder, and rapeseed powder 15g. And .. sprinkle on barbecue or just eat ... the amount of salt is only a reference amount ... and should be increased or decreased according to the taste of your customers. Add 12- 15g Chili powder to taste. ...