Traditional charcoal barbecue technology

The processing of traditional barbecue in China is different due to regional and ethnic characteristics, but the traditional barbecue processing has a similar basic technological process: material selection (pretreatment: finishing, modeling and boiling) → curing → baking. Different barbecues have different requirements for material selection. For example, pork roast generally uses pork legs or ribs; Chicken breast is selected for roast chicken; What Beijing roast duck needs is Beijing roast duck that must be fattened. Then pretreatment is carried out according to the characteristics of raw materials. Pickling after treatment. This operation is a key step. Mix the ingredients evenly, spread them evenly on the surface of the meat or fill them in the abdominal cavity, leave them for a while, and finally put the processed meat in the oven for baking.