Flavor roast chicken leg raw materials: chicken leg 1. Ingredients: salt, French powder, lemon juice. Practice: 1 boneless chicken leg, evenly spread, and sprinkle with appropriate amount of salt. 2. When the charcoal fire reaches medium fire (the charcoal turns red and the black smoke dissipates), put the chicken leg on the barbecue grill. 3. When the chicken leg sizzles, sprinkle some lemon juice and French fragrance until both sides are cooked. Note: Roasting chicken legs with BBQ charcoal fire tastes better than roasting them on the stove or in the oven. When roasting, control the heat to avoid burning the meat; If you can buy Argentine sweet and spicy sauce, it will taste better on meat. Language: The biggest feature of Argentine barbecue is that it is not marinated with other seasonings before roasting, but directly roasted with salt on charcoal fire, which particularly highlights the original flavor of the meat. When eating barbecue, it is best to have a salad made of lettuce, onion, tomato, olive oil, salt and vinegar, which is very refreshing.

Ingredients: smoked pork belly 2.5kg.

Dad's secret barbecue technology: put the meat on the fire until it changes color, brush the oil 1 minute and sprinkle salt evenly, continue cooking 1 minute and sprinkle monosodium glutamate, brush the oil several times in the middle, and sprinkle powder and Chili powder when it is almost cooked. Finally, the fire succeeded.

After cutting the beef, make thirteen spices with tender meat powder and onion (chopped), add a little oil and cook for 30 minutes before wearing.

Steps: First poke the beef with a fork to make it easy to taste, then put the seasoning on the shoulder of the beef in proportion and immerse it for 24 hours. Then wrap it in tin foil and bake it on the fire for about 5 hours.

Wine beef

Garlic steak

Features: Garlic is spicy and natural.

Seasoning: salt 150g garlic rice 200g onion 250g liquor 100g Chili powder 150g natural powder 200g. Put the above seasoning into mutton and stir it evenly, and barbecue for the elderly for about 18 hours.

Seasoning: 20g of salt and 60g of garlic oil.

After the mutton is cut, marinate it with less tender meat powder and onion (chopped) and a little oil for 30 minutes, and then put it on.

Features: strong garlic flavor, salty and delicious, bright and delicious.

Baked bacon

Steps: After thawing, cut the beef into 5-7 mm thick with a western knife, and then brush a little salt and garlic oil on the kebab, and bake at 400 degrees for 2 minutes until it is mature.

Features: strong smoke, mixed flavors and delicious taste.

(2) Mutton: selected mutton.

Features: The wine is full of fragrance, crisp and delicious.

Seasoning: 60 grams of salt, 25 grams of star anise, 25 grams of cinnamon, 25 grams of dried pepper, 30 grams of pepper, 20 grams of white wine and 30 grams of dry white wine.

roast mutton

Firing ingredients: oil (oyster sauce+beer+onion oil), Chili powder, seasoning powder (peanut powder+sesame powder+cumin powder+aniseed powder+fennel powder+pepper powder), salt and monosodium glutamate.

Production: Cut the chicken into rectangles with a thickness of 7 cm and 2.5 cm, add the same proportion of seasoning, tobacco and pork belly, and put it on medium fire for 5 to 10 minutes.

Material: mutton 2.5kg.

Fish fillets and chicken wings are not pickled. Shrimp cuts feet to remove mud intestines. Barbecue sauce is just garlic sauce with water. Mine is the easiest way.

Production: Cut the mutton into cubes with a thickness of 3-4cm, put the seasoning on it according to the proportion, put it on the medium fire, and rotate it for 10-20min (1). The easiest way is to cut the chicken, soak the onion in the lemon (chop it), add some starch 15min, and then string it together.

Ingredients: 2.5KG of acidic triangle meat.

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

Temperature: Wanghuo

Ingredients: 2.5KG shoulder peak of acid-discharged cattle.