1. First cut the meat (beef and mutton) into thin slices or small pieces. Pour it into a basin, add 3-5 slices of ginger, a few eggs, and an appropriate amount of onion segments.

2. Add appropriate amount of seasoning. Then add an appropriate amount of salt, pepper, sugar, thirteen spices, soy sauce (less if you like a lighter color), seasoning oil (cooked oil made from several spices), and some cumin powder (a must for barbecue) (prepared), the effect of removing fishy smell and increasing aroma is particularly good, with the flavor of Xinjiang.

3. Add miso seasoning. Then add 1 spoonful of oyster sauce to add freshness, and 1 small spoonful of curry powder (beef and mutton must be added, but pork is optional). Cooking wine is absolutely indispensable for marinating barbecue. It doesn’t matter if you use less or more.

4. Stir with chopsticks. After the various seasonings are placed, stir them evenly with chopsticks, and finally pour in 1 tablespoon of cooked oil (fried peanut oil is the most fragrant), use it to seal the barbecue, and then set it aside to marinate for 2-3 seconds. Hours are enough.