Beijing Barbecue

1

Marinate the mutton slices; add rice wine and soy sauce into them.

2

Then add balsamic vinegar and oyster sauce.

3

Add a little pepper noodles.

4

Add sesame oil and stewed shrimp oil.

5

Add appropriate amount of sugar, monosodium glutamate and pepper.

6

Finally, add sweet flour paste, shredded green onion, and shredded ginger, mix well, and marinate for 5 minutes.

7

The roasting plate gets hot on fire.

8

Sprinkle shredded green onions and shredded ginger on top, then put on the marinated mutton slices and start roasting.

9

At this time, use chopsticks to stir frequently, break up the meat slices as soon as possible, and heat them evenly.

10

When the mutton slices are beaten with chopsticks and roasted until they are slightly burnt, sprinkle with appropriate amount of shredded green onion and coriander again.

11

Turn off the heat after turning over high heat several times to cut off the spring onions and coriander. At this time, place a porcelain plate under the roasting plate to serve together with the roasting plate. Because the roasting plate is very thick cast iron, it can be kept warm for half an hour. The squeaky meat tastes burnt, which is great!

Characteristics of the barbecue: the meat is dry and loose, the meat aroma is overflowing, the taste is burnt and delicious. Beijing barbecue can be served as delicacies with wine, or eaten with sesame cakes and meat. Warm tips: 1. Choose beef, leg of lamb, waist nest, etc. for barbecue. It is best to have a little fat to taste delicious. It would be better to use lamb meat. Don't sell mutton slices. It's best to sell selected mutton and cut it yourself. This way, you can see it at a glance and taste good. 2. I forgot to take a picture of braised shrimp oil when taking pictures. Hehe, braised shrimp oil is generally sold in supermarkets. If you can't buy it, you can use fish sauce instead, just put a little to enhance the flavor. Oyster sauce can be added or not, because traditional Beijing barbecue does not use oyster sauce, so I added some oyster sauce and it tasted good. You can use a little sweet flour paste or thin yellow sauce when curing the meat, mainly to enhance the flavor, and the roasted meat will be more fragrant. 3. You can also use pepper water, onion ginger juice, etc. When curing meat, I put pepper powder, onion, shredded ginger, etc. to save trouble. 4. There is no roasting or roasting plate, you can use Western iron plates instead, which are sold in general kitchen stores. You can also use a baking pan to roast the meat and put it into a plate to eat. However, the atmosphere is not as good as that of a roasting plate and the heat preservation performance will be poor. The roasting plate is very thick and about one centimeter thick, which can keep the heat and maintain the taste of the roast meat. Quality. This traditional flavor of old Beijing "Beijing Barbecue" is ready for friends 'reference!