1. The sauces for submerged chicken legs, ribs, and small yellow croaker are: Haitian barbecue sauce, black pepper powder, cumin powder (for grilled fish).
2. Secret chili sauce (this sauce is made by my mother herself, and a careful friend may have discovered that this chili sauce is used in my family's submerged meat, which plays a key role).
3. Use Haitian barbecue sauce, black pepper, and secret chili sauce to drown the chicken legs.
4. Ribs...
5. Fish for 4 hours (mix the sauce and put it in the refrigerator).
6. After being submerged, use the grill in the microwave to bake for 5 minutes.
7. Take it out and turn it over and bake for another 5 minutes.
8. Then take it out and brush with honey on both sides and bake for 5 minutes.
9. When I was drowning the chicken thighs, I was thinking of making pork ribs soup. It happened that there were a lot of spare ribs, so I picked the best section in the middle and threw it into the chicken thighs and drowned them together.
10. Roast small yellow croaker in the same way. Cumin powder is used for small yellow croaker. Sprinkle a layer of cumin powder before roasting. The grilled fish can be grilled for 5 more minutes, and it’s better if it’s dry!
