Well, that's necessary. Charcoal barbecue is still delicious as long as the technology is in place. Cooking in Li Tao, Guizhou: Barbecue seasoning (bottled): cumin powder, thirteen spices, edible salt (salt and pepper can be used instead of thirteen spices), and Chili powder. These materials can be mixed. For example, thirteen kinds of spices can be added to cumin powder. Dry the food on the barbecue first, and then brush some oil before baking (the reason for brushing oil is to prevent the food from drying thoroughly and to make it taste good). When 70% to 80%, brush some light soy sauce to color (not too much will be salty). When cooked, sprinkle the seasoning powder on it, and finally brush some oil to increase the luster. PS: Roast the meat on one side first, and then roast the other side after brushing the oil. Don't turn it over. Nine dishes (Filipino dishes) should not be baked for too long, it will get old. When they are cooked to seven or eight minutes, they can be fed to the table. The dry humidity of meat is that mutton skewers can absorb spices without running water. When the water comes out, it will be thin and it is not easy to maintain the flavor. When you use oil, it is better to hold a handful of meat in your hand and feel moist without water. The method of skewering meat: first, wash the meat and vegetables to be roasted, and then cut the meat into 2-4 cm long and 0.8 cm wide squares (which can also be customized): ribs are priced according to your local market price; After scaling the fish, break it, gut it, wash it, and cut it into pieces 12 cm long or the whole fish with infinite length: lotus root is used to pierce the raw lotus root. Then the bamboo sticks are strung together: the meat is placed in a T-shape; Fish, eggplant and other large strings use two for each string. Master the baking method: barbecue slices: the meat slices are thin and can be cooked in about 3 minutes. It is not advisable to bake them for too long, otherwise the meat will become hard or burnt, which is not delicious. Pork must be cooked well before eating, and beef should not be roasted well, otherwise it will destroy the freshness of meat. Seafood and fish: Clams and fillets are best wrapped in tin foil when barbecuing, so it is not easy to burn the skin of the fish, and it is easy to store delicious soup. Barbecue for about 2~3 minutes, the fish fillets will bulge and you can eat them. Temper, hot dogs, sausages, etc. Try to use a small fire. Except vegetables, it is best to put them in tin boxes and barbecue them with slow fire. The bigger the fire, the better. Use of charcoal: The best choice of fuel is charcoal. Try not to use chemical charcoal. The special flavor of barbecue food comes from the aroma of barbecue food at high temperature of charcoal. Therefore, choosing charcoal is the basis of enjoying food. Good quality charcoal fire generally burns for a long time and has good fire performance. It is better to choose the branch part of charcoal than the whole tuber, otherwise it is not easy to ignite. When igniting, a pack of 5 kindling will be put, and 5 kindling will be put at a time. Don't bake charcoal until it becomes transparent and hot. Don't bake the charcoal surface without complete combustion, which will easily make the food dye black. Clean the grill: Before grilling food, brush a layer of oil on the grill to prevent food from sticking to the shelf. Brush off the residue on the grill with an iron brush at any time to keep the grill clean, so as not to affect the flavor of food. Turn over in time: Once the food is on the grill, turning it over and over will not only prolong the cooking time, but also destroy the protein and harden the meat. When baking food, the food must be heated to a certain degree before it is easy to turn over. If some food sticks to the grid after turning over, it means that protein has not been completely heated, and hard pulling will only tear protein fiber, and if it is fish, it will form peeling phenomenon. Replenishing water: The longer the food is baked, the greater the water and oil loss and the drier the taste. So in the process of barbecue, we should brush some barbecue sauce on the food to keep it moist, but be careful not to brush too much at a time, which will make the food too salty. Use of salt: Salt can be used for seasoning. In addition, in the process of barbecue, many fatty foods will drop oil after heating, and these oil drops will produce a high flame when burning with charcoal fire, which will scorch the food on the grid. If sprayed with water, it will only produce oil fume to pollute food. At this time, just sprinkle some salt on the fire to solve the problem. Diamond-shaped roast mark: Authentic diamond-shaped roast mark can definitely add icing on the cake to barbecue technology. It is not difficult to bake a diamond-shaped roast mark. First, the temperature of the charcoal fire is required to be hot enough, and then the food is placed on the grill at an oblique angle of 30 degrees. When the food is fully heated, the food is turned over at an oblique angle of 30 degrees in the opposite direction to form a diamond-shaped baking mark. I hope I can help you!