material

500 grams of pork and plum strips, 25 grams of Brazilian barbecue material with Cook 100 grams.

working methods

1. Wash the whole prune, drain the water and cut it into cubes about 2 cm.

Put 2.30 grams of Brazilian barbecue material into a large bowl, slowly add 50 grams of water and stir well.

3. Put the meat in a large bowl and stir well.

4. Stir with chopsticks until each piece of meat absorbs the barbecue evenly.

5. Pour all the meat and barbecue sauce into the fresh-keeping bag, put it in the refrigerator for 3 hours, and stir twice in the middle.

6. Prepare 6 bamboo sticks, soak them in water, and string the meat pieces on the bamboo sticks.

7. Preheat the oven to 2 10, and put the kebabs on the baking net.

8. Put a barbecue net with mutton skewers in the middle of the oven, and put a baking tray covered with tin foil below to catch the dripping gravy, so as to avoid the sauce dripping from the barbecue polluting the oven and making it difficult to clean.

Bake at 9.2 10 degree for 7 minutes, take out the skewers, turn them over, continue to bake for 7 minutes, then move the baking tray to the upper layer, and bake for 2 minutes only with high fire.