1. Meat: mutton, kebabs, beef, chicken wings, chicken hearts, chicken gizzards, sausages and ham sausages.

2, squid, shrimp, fresh shellfish, fish.

4. Vegetables: green pepper, sweet pepper, potato, cauliflower, eggplant, mushroom, corn, cucumber, tomato, sweet potato and onion.

5. Fruits: vegetable salad, watermelon, preserves, bananas, apples, oranges, etc.

6, snacks: French bread, biscuits, dried tofu.

7. Accessories: paper towels, disposable tablecloths, tinfoil, small brushes, disposable cups, newspapers and disposable gloves.

8. Seasoning: lemon, oil, salt, cumin, Chili powder, pepper, peanut butter, tomato sauce, honey, barbecue sauce and lemon.

9. necessities: water and drinks.

Barbecue preparation tools are:

Drills, fish clips and knives are also common barbecue tools, so choose ones that are easy to clean and disinfect. Plates, chopsticks and toothpicks are all necessary, especially toothpicks, which are very useful for fixing curly food such as squid larvae, and can also replace chopsticks as a tool to get food. Prepare several plates for food, and separate them raw and cooked. Clean the drill, knife and net before barbecue.

If carbon is used, it needs to be hollow carbon 2 and steel carbon 4. Remember to use solid alcohol and bring some newspapers for the specific ignition. First grind the newspaper with alcohol, then light the newspaper and put carbon on it. Use hollow carbon first, and then use steel carbon after lighting.

If the carbon in the stove is not burned out, it must be put out, reserved for next use, or dumped into the trash can. If you can't find the trash can, you'd better bury it and don't throw it away. After the barbecue, don't forget to clean the site and keep the environment clean. If a bonfire is lit, it should be buried, covered and restored to its original appearance.