1. The thickly sliced steak is cut into pieces of about two centimeters.
2. Add roasted rice wine and mix well.
3. Add a spoonful of dry starch to mix evenly to lock the moisture in the beef.
4. The fish tofu is thicker and cut in half.
5. Tofu and meat are skewered together.
6. Barbecue ingredients, rice wine and edible oil are made into juice at a ratio of 1:1:1.
7. Heat a pan with a little olive oil, put the meat skewers on the surface and brush with the sauce. Fry it for about one and a half minutes.
8. Turn it over after frying. Then brush the sauce and fry it for about a minute and a half.
9. Just fry it on the side.
Tips:I use the Orleans flavor for the barbecue material. You can choose according to your preference.
