Ingredients: 2.5KG of acid-discharged triangle meat.

Seasoning: 20g of salt.

Production: Cut the beef into 7 cm thick, put a little salt on the surface with an iron rod, and put it on the fire to rotate and roast 10 to 20 minutes.

Features: Smoked, salty and fresh, delicious and delicious.

Steps: Thaw the acid-drained and quick-frozen beef, cut it into pieces with a western knife, which is about 6 cm wide based on the length of the beef, cut it into 4 pieces, then wear it into a semicircle with an iron rod, and then sprinkle 20G of big salt on it. Pay attention to spreading evenly, and then bake again, the fire temperature is about 350 degrees.

Garlic steak

Ingredients: 2.5KG of acid-discharged triangle meat.

Seasoning: salt 20g? Garlic oil 60g

Features: thick garlic, salty and delicious, bright and delicious.

Steps: after thawing, cut the beef into 5-7 mm thickness with a western knife, and the width is based on the width of beef, then brush it with a little big salt and garlic oil on the skewer, and bake it at 400 degrees for 2 minutes until it is mature.

Wine-flavored beef

Ingredients: 2.5KG of shoulder peak of cattle with acid discharge.

Seasoning: 60g salt, 25g star anise, 25g cinnamon, 25g dried pepper, 30g prickly ash, 20g white wine and 30g dried white wine.

Features: strong bouquet, crisp taste and delicious taste.

Steps: firstly, poke the beef with a fork to make it easy to taste, then put the seasoning on the shoulder peak of the beef in proportion and submerge it for 24 hours. After that, wrap it with tin foil and put it on the fire for about 5 hours.

Baked bacon

Ingredients: smoked pork belly 2.5KG

Seasoning: garlic rice 80g onion 60g liquor 10g Chili powder 15g salt.

Production: cut the chicken into a rectangle with a thickness of 7 cm and a thickness of 2.5 cm, put it in the same proportion of seasoning, smoke and pork belly, and put it on medium fire for 5 to 10 minute.

Features: thick smoke, five flavors and delicious food.

roast mutton

Ingredients: mutton 2.5KG

Seasoning: salt 150g garlic rice 200g onion 250g white wine 100g chilli powder 150g natural powder 200g. Put the above seasoning into mutton and mix it evenly, and let it soak for about 18 hours.

Production: cut the mutton into squares with a thickness of 3 to 4 cm, put the seasoning on it in proportion, put it on a medium fire with an iron, and rotate and roast it for 10 to 20 minutes.