I turned the following, I hope it will be useful to you! -I'm from Yanbian. Korean smokeless kebabs are very famous. I also run a barbecue shop. The pickling method is, 5 kg. (You can put one more meat) Two spoonfuls of soybeans (the full name of beef is big and big, also called beef powder). Put the above materials into the chopped mutton and marinate for 30 minutes. Note: Never put salt, garlic, monosodium glutamate and thirteen spices. Salt turns black easily, garlic is not fresh, and thirteen incense tastes too miscellaneous. This is just pickled, and there are other seasonings when baking. If,

To tell the truth, in fact, good kebabs are roasted directly without salt. As soon as the meat turns white, add salt, cumin and pepper and mix the seasoning evenly. After baking it again, you usually put the seasoning once and bake it for a while. The key is to put your cumin in place, not too little, and the catfish has not been roasted, which is basically the same.