Every kilogram of meat (chicken, pork and mutton) is 30g of spicy marinated powder, 200g of special agricultural yogurt, a little green pepper, celery, lily, ginger, carrot and onion. A little fragrant green tea can be mixed and pickled for 6-8 hours.

The practice of Turkish Chinese hamburger

1. Put the yeast in water, add sugar and stir until the yeast melts, then leave it for ten minutes. Put the flour into a large basin, pour in yeast water and stir well, then knead it into dough, cover it with a wet cloth and ferment it to twice its size.

2. Knead the dough, exhaust the air, then knead it into an ellipse, divide it into small dough, knead the small dough into strips, then roll it up from one end and flatten it.

3. Heat the oil in the pan, add the prepared bread, fry until golden brown, and put it on a plate to cool for later use.

4. Wash the pork belly, cut it into large pieces, put it in a pot, add water, pepper and ginger to cook it, remove it and drain it.

5. Heat oil in a pot, add rock sugar and stir-fry until it melts, then add pork belly and stir-fry until the color is the highest, then add cooking wine, soy sauce, star anise, pepper, apple, salt, cinnamon and fragrant leaves, then add boiling water for three hours, and take out the chopped meat.

6. Boil chopped pork belly in water, chop pepper and coriander, and mix sesame sauce with water.

7. Cut the cake just made from the side horizontally, don't cut it, add the cooked pork belly, and then add pepper, coriander and sesame sauce.