Ingredients: chicken legs, 2 barbecued pork sauce, 2 tablespoons garlic paste 1 teaspoon.

The practice of barbecued chicken rolls is to evenly mix the boneless barbecued chicken legs with garlic paste, marinate them for at least 4 hours, spread the marinated chicken legs on a larger tin foil (the matte side of the tin foil touches the ingredients), roll up the chicken with tin foil like a candy, tighten both ends (first roll up the chicken, then wrap it with tin foil), preheat in the oven 180 degrees, bake for 20 minutes, and peel off the tin foil. (Keep an eye on yourself for the next ten minutes, and don't burn it.) Barbecued kebab.

Ingredients: 200g of plum blossom meat, 2 pieces of soy sauce, 2 tablespoons of fine sugar, 50g of spiced powder 1/2 tablespoons of bean paste 1 tablespoon of white onion 1 maltose, 30g of water, 30ML.

The method of barbecued kebab barbecued with pork sauce: put red bean curd, soy sauce, sugar, spiced powder and bean paste into a bowl, and mix them evenly to make maltose water; mix maltose with clear water and heat until maltose melts, and then make barbecued kebab barbecued with pork: cut plum blossom meat into small pieces, marinate with 2 tablespoons of barbecued sauce for more than 45 minutes, cut white onion into small pieces, put the marinated meat pieces and onions on bamboo sticks at intervals, and put them into preheating.