1, kebab: put all kinds of seasoning ingredients into the cut fresh meat strips and mix well. After curing 15 minutes, it can be skewered and roasted. Note: the dry humidity of meat means that mutton skewers can absorb spices without running water. When the water comes out, it will be thin and it is not easy to maintain the flavor. When you use oil, it is better to hold a handful of meat in your hand and feel moist without water.

2. Chicken wings, chicken tips, chicken legs, duck wings and other foods such as chicken, goose, pheasant, quail, squab and so on. All kinds of raw materials, 5 kilograms of whole food, marinated for 20 minutes, strung together. If it is dry when stirring, add water properly to make the seasoning completely stick to the meat, not too thin. These are all baked with raw materials.

3. Chicken, duck and goose claw variety: 5 kg of food is washed and put into the pot until the water is submerged. Add all kinds of seasoning ingredients, cook over medium heat, and take them out when the paws are soaked straight and put on with a stick. After cooling, each string is put on and baked.

4. Fish: All kinds of fish are dressed as semi-fish, fish skewers, whole fish, fish tails and other varieties. Mix all kinds of seasoning ingredients with fresh fish, and control the humidity as mutton skewers. After pickling for 30 minutes, put on kebabs.