The curing formula is 1: mutton kebab 2.5kg (cut into cubes of about 3cm), cumin powder 200 g, garlic 200 g, pepper noodles 150 g, onion granules 250 g, high-alcohol liquor 100 g and salt 50 g. Stir well and marinate at low temperature for one night.

Pickling formula 2: mutton 500g (leg meat is the best), 15g salt, 5g pepper, 50g sesame, 3g cumin, 5g pepper powder, 15g flour and a little pepper powder. After kneading, marinate for more than 3 hours.

Pickling formula 3: mutton 500g, salt 15g, pepper 5g, sesame 50g, fennel 3g, cumin 5g, pepper powder 5g, flour 15g and a little seasoning (Chili powder). Stir well and marinate at low temperature for one night.

2, chicken wings, chicken legs, duck wings curing formula

90g of spicy and smelly dry material, 40g of refined salt, 50g of monosodium glutamate, 40g of Texian No.1, 40g of onion, 40g of Jiang Mo, 20g of pine meat powder, 0/0g of sugar/kloc-0, 50g of cooking wine, 200g of raw powder and 20g of chicken essence, which are evenly stirred and marinated for about 1 hour. The meat raw material is 5 kg, which can be reduced in proportion for family use.

3, baking powder formula

Formula of barbecue powder: 50g of cumin powder, 60g of Wang Shouyi spicy food, 0g of salt10g, 0g of soybean100g, 20g of chicken powder and 50g of pepper noodles.

Formula of salt: 360g of salt, 0/00g of monosodium glutamate/kloc-,40g of meat treasure jade, 40g of ethyl maltol, 200g of cumin powder, 200g of pepper noodles and 400g of spicy and fresh food.

Vegetable baking powder: 500g of red starch, 500g of refined salt 1500g, 400g of monosodium glutamate (fine powder), 2 packets of extra fresh 1 No.,420g of thirteen spices, 30g of sugar, 50g of sesame 150g, and 50g of Lithospermum powder (edible spice).

4. Practice: Mix the above ingredients evenly. When baking vegetables, spoon the powder and sprinkle it on the vegetables. Sprinkle about 1 g on each string, and then brush evenly. You can choose how much to put according to your own taste. )

5. secret sauce making method: mix 150g sesame sauce, 200g peanut butter, 100g garlic kernel, 30g pepper powder, 40g Ketexian 1 No.,100g chicken essence, 20g white sugar and 40g salt, put them in a container, and add 500g pickled pepper.