Fire roast is a dead surface of the fire, the owner of the store kneaded the noodles, pull the long strips, coated with oil, and then close two folds, and put into a pan to cook, the temperature
can not be too high. When the yakisoba is basically cooked through, it is placed in the stove under the pan, which is specially made to hold the yakisoba on the sides. In this way, the fire roast is exposed to higher temperatures without being exposed to an open flame. In a short time, the outside of the yakiniku
will have a crispy outer layer, which is very crispy when you bite into it. If it is left over from the last meal, the skin will become soft over time, and not only is it not delicious, but it also has a raw oil flavor.
Donkey meat, must choose Caohe donkey, meat quality is good. The meat is marinated with various spices and is fragrant. Chop it on a special vegetable pier. In the process of chopping meat, if the guests
request, the owner will also take out the green chili, cut into the donkey meat. I heard the shopkeeper say that you can't use cilantro in the donkey meat hot pot, otherwise it will cover up the proper flavor of the donkey meat. Then the owner will add the donkey intestine, asked the owner, he said the intestine is used to cook donkey meat
Soup plus donkey oil and starch, modulation and become, and the taste of the donkey meat is the same, but the flavor of the ingredients but a lot of strong. The key to a good donkey roast is in the intestines, not the meat. At the end, the owner of the store from the side of the pot has been simmering on a small fire, a spoonful of donkey soup, poured on the meat, and then neatly cut open the side of the barbecue, the meat, intestines and soup into the barbecue side. A fragrant donkey meat barbecue will be completed.