The tenderloin should be sliced thinly by the owner's machine and then brought home to marinate in the refrigerator for 2 hours, brushing both sides with barbecue sauce. If you are slicing by hand, use a meat mallet to beat the slices before marinating.

Unfold the beanbag completely (so it's not too thick), cut it into lengths (if completely unfolded, you can cut it into three pieces), spread the marinated meat on it, and roll it up.

Three rolls are rolled up and skewered with two long bamboo skewers.

Cut the center with a knife to make two skewers.

Take a slice of marinated pork and unfold it, then place a handful of enoki mushrooms on top. (To make the meat rolls even, place the ends of the mushrooms in half and place them on the left and right sides, with the mushroom heads toward the center.)

Similar to steps 3 and 4, roll up the meatballs on bamboo skewers and then cut them in the center to form two skewers.

Today's snack is ready and can be placed in the fridge for now.

To serve, heat a little oil in a skillet, fry the skewers, and sprinkle both sides with ground pepper.

After the skewers are fried until golden brown on both sides, the remaining marinade can be boiled with a little water and sugar, and when it is reduced, the surface of the skewers will be beautifully coated with barbecue sauce.