BBQ, the only one! The only thing that can make me happy is barbecue!

Dandong is a barbecue mecca, with streets and alleys, riverside and hillside. From time to time, there is an attractive barbecue smell. Everyone gathers around the barbecue oven, drinks cold beer and munches greasy meat. The barbecue of Dandong people begins!

prepare the ingredients and start the barbecue.

Beef

Fresh and juicy

My eldest sister, who sells meat, has always introduced us to eat "ribs" for barbecue. There is only one rib ear a day, about a catty, which is a little more expensive than ordinary beef, but the meat is tender and juicy and tastes particularly good.

beef

secret recipe for mixing meat: one catty of meat, one purple onion, one bag of big and happy seasoning, appropriate amount of Nande seasoning, appropriate amount of sugar and appropriate amount of salad oil.

cut the onion into large pieces, put the seasoning into the meat in turn and mix well. Finally, pour in the salad oil and mix slightly for later use.

Conch

The smell of the sea

Conch bought four big ones, but actually we just ate two, which are too big to chew for a while.

conch processing is very simple, just brush the shell clean with a brush.

prawns, especially fresh!

Barbecued shrimps should be bigger, so that they are easy to shell and feel good. Smaller shrimps can only be pickled and eaten.

Shrimp processing is also very simple. Clean it for later use, and you can mix it with garlic hot sauce.

Black clam: Black clam is the flower nail in the flower nail powder, but we bought the biggest one today. The soup is full, the meat is delicious, and the preparation is simple. Clean it for later use.

Four big dishes are ready, and some lettuce just picked from the field is washed and cut into some western pieces.

The charcoal fire is booming. Let's start the roast bar!

Spread the meat flat on the curtain, turn it over for a while, and both sides will change color. You can pick it up with chopsticks and blow it to eat it. The sweet gravy fills the whole mouth instantly. It's delicious! Happiness arises spontaneously!

big conch in battle suit

Dandong is relatively rich in seafood along the Yangtze River, so it's a different way to bake conch, wrap a big conch in tin foil and put it on the stove.

baking conch wrapped in tin foil can keep the delicious juice of conch to the greatest extent, and the simplest cooking method can keep the original taste of ingredients. The baking time is not too long, and it is perfect to just take off the conch shell. The snail meat is firm and elastic, and it tastes delicious!

After successfully roasting the conch, you should roast the prawn by roasting the conch. Just wrap the prawn in tin foil and put it on the fire. After a while, you can smell the unique flavor of seafood floating out through the tin foil. When you open it, you can eat it. You can't shake your head. There is no seasoning in the prawn, but you eat the taste of the sea!

black clams were originally used to suppress fire. When barbecuing, the charcoal fire is too full, and the meat mixed with sugar is easy to paste. Therefore, when the charcoal fire is too full, seafood with shells is roasted. Black clams are fresh, pop open after a while when heated, and are still fresh, tender and juicy.

In fact, there are no fixed ingredients and no fixed fillings for eating barbecue.

As everyone in Dandong knows, I haven't eaten out for several days, and I'm a little greedy! Let's have a barbecue!