This is how to make Turkish barbecue with rice:

Turkish barbecue: 1. Select the meat, remove the tendons, and then put it in a cold room or freezer to freeze and then slice it, cut the frozen meat to remove the edges and the head of the meat, and slice off the cloudy skin (i.e., a layer of film attached to the meat), the brittle bones, and the tendons that are not cleaned out, leaving the most delicate core of the meat. 2. and then put it horizontally on the chopping board, covered with a white cloth, with 1 cm wide pieces of meat exposed on the right side, and put it flat forward with five fingers together in the palm of your hand. White cloth, the right side of the exposed 1 cm wide meat, the left hand five fingers together forward flat, the palm of the hand pressed the meat and cover the cloth, to prevent sliding; 3. right hand holding the knife, close to the left thumb joint under the knife, such as pulling a saw like back and forth to pull the cut; 4. when each knife cut to the thickness of the meat of the first half of the piece of meat, has been cut, with the blade of the knife a set of folded down the piece of meat, and then continue to cut to the end, so that each piece of meat into the folded two layers, but also can be cut into a rolled Cut the meat into two layers, or cut it into rolls, such as shavings; 5. cut 40 to 50 slices of meat with a length of 20 centimeters and a width of 5 centimeters for every 250 grams of meat, but only 30 to 40 slices of frozen meat can be cut, and the cuts are required to have a length of 18 centimeters, a width of 4.5 centimeters, and a thickness of 0.3 centimeters or less; 6. put the meat into the dish in a neat package; 7. heat the barbecue grill and rub it with the oil of the end of the raw meat; 8. then put the soy sauce, wine, ginger juice, white sugar, monosodium glutamate, sesame seeds, and other ingredients into the dish. Then, mix soy sauce, yellow wine, ginger juice, sugar, monosodium glutamate, sesame oil, you can add eggs together in a bowl; 9. Put the cut pieces of meat into the seasoning to soak a little bit; 10. then put the cut shredded scallions on the barbecue grill, and then put the dipped pieces of meat on the shredded scallions, and use the special big bamboo chopsticks (50 cm long) to turn them while baking; 11. when the shredded scallions are soft, spread out the meat and scallions, and then put on the cilantro pieces cut into lengths of 1.32 cm to continue turning; 12. until the meat is in the shape of a big bamboo chopstick (50 cm long) to turn; 13. Turning; 12. when the meat is purple, served on a plate, eaten with baklava and sweet garlic, can also be eaten with young cucumber.

After the meat is cooked, cut it into cubes and put some sauce on it, put some rice on it, and mix it well to make a flavorful Turkish barbecue with rice!