The basic method of marinating barbecue ingredients is: "three drowning, one coating and one brushing", that is: drowning material, drowning juice, drowning sauce, applying oil and brushing juice. Here is a simple recipe for marinating barbecue meats:

Main ingredient: meat (beef, pork, lamb, etc.)

Marinade:

20 grams of minced garlic

20 grams of minced ginger

50 milliliters of cooking wine

50 milliliters of soy sauce

Salt

Sugar

Moderate amount. Black pepper to taste

Steps:

1. Cut the meat into thin slices of about 0.5cm and place in a clean and dry bowl.

2. In another small bowl, mix together the minced garlic, ginger, cooking wine, soy sauce, salt and sugar, add some black pepper and stir into the marinade.

3. Spread the marinade evenly over the meat and massage the meat with your hands to flavor it.

4. Place the marinated meat in the refrigerator and marinate for 1-2 hours or overnight to allow the meat to continue to flavor. You can remove the meat from the refrigerator and let it soften at room temperature before taking it out.

5. Before grilling, remove the meat from the marinade and pat the juices dry, then coat it evenly with a small amount of oil. Then use a brush to dip a moderate amount of sauce and brush it on the surface of the meat, and you can start grilling.

Warm tips:

1. The amount of salt and sugar can be increased or decreased by yourself according to your taste.

2. The marinating time can also be adjusted according to your needs and time.

3. Meat should not be left for too long, otherwise it will not only lead to spoilage of the ingredients, but also the taste will become older.