1. Buy fresh pork back. The deltoid muscle is the best, with a texture like beef. Followed by tenderloin.

2, clean it and cut it into cubes of the right size for easy skewering on a skewer.

3, add seasonings: salt, soy sauce, peanut oil (small amount), cooking wine, oyster sauce, chicken essence, pepper, chili powder, cumin powder, beer (can be effective in maintaining the internal gravy of the grilled meat) and so on. I used to add sugar, but the flavor will be a little sweet and sour after grilling. Mix and marinate for 2 hours or more.

4. Skewer the meat: 5 pieces of meat per skewer will do.

5, fine tuning: skewer the meat of the sign neatly parallel rack on the plate, the two ends of the bamboo stick resting on the edge of the plate, evenly sprinkle pepper, chili powder, cumin powder with your hands. Turn the meat over and repeat with an even sprinkling of seasoning.

6, roast meat: put the plate into the microwave oven, press the "fire", the time set 2 minutes, and then press "start" can be.