The practice of skewering in air frying pan is to use fat and thin beef brisket, cut it into long strips, and grab it evenly with cooking wine, soy sauce and oyster sauce. Add appropriate amount of Jiang Mo, chopped green onion, barbecue powder, Chili powder, salt and sesame oil, and then marinate for more than half an hour. String them together with bamboo sticks, and the meat should be fat and thin, so as to ensure that the oil is evenly distributed, the meat can be wrapped tightly, and more water can be locked when roasting.

Roast leg of lamb, the leg of lamb must be soaked in water for 30 minutes to soak the blood out of the meat, and then washed and dried. Absorb the residual moisture in the meat with kitchen paper. Cut the whole leg of lamb into 2 cm square pieces. Add barbecue sauce, soy sauce, oyster sauce, cooking wine and a little starch to the lamb's hind leg meat, add the pickled mutton pieces, bake for 20 minutes, and sprinkle with Chili noodles.