As a whole, eating barbecue is actually a relatively inconvenient thing. Because you need to pickle barbecue before eating barbecue, the taste of charcoal barbecue will be more plump. And in the whole process of eating barbecue, we should also grasp the maturity of charcoal barbecue, otherwise it is very easy to make charcoal barbecue charred and burnt. What is more important is that the charcoal barbecue should also be made with dipping materials, which can make the taste of charcoal barbecue more and more qualitative. How to prepare the dipping materials used in the whole process of charcoal barbecue?
 1、 Preparation of granular materials:
 Raw materials: 300g peeled peanuts, 150g almonds, 150g peeled walnut meat, 100g pine nuts, 200g dry soybeans, 100g melon seeds, 150g white sesame seeds.
 Preparation: Bake all the above nuts in the oven, cool them, and then use a dry ball mill to make them into powder, add 3g spice powder, 10g salt, 5g chicken essence powder, and 10g instant coffee chicken essence (one kind of chicken essence, which can be dissolved quickly after being put into the condiment, without any residue), and mix evenly. (This material highlights the aroma of nuts)
 Method of spice powder with fragrance: take 10g of Liangjiang, 25g of anise, 10g of anise, 20g of cardamom, 10g of Chinese prickly ash, 15g of nutmeg, bake them and then grind them into powder with dry ball mill or small stone mill and stir them evenly.
 Note: If it is made in small quantity, dry fruit can be put into the clean pot, added with appropriate amount of raw salt, and stir slowly (salt heat conduction can prevent dry fruit from being fried and pasted), but less salt or no salt should be added after grinding into powder. Dry nuts should not be fried, or they will be crushed into batter if the oil content is too high.
 2、 Preparation of water material:
 It can be completely replaced by sea food Zhuhou sauce. Just add a lot of onion rings and appropriate white granulated sugar to soak the onion rings about 2 hours after the Zhuhou sauce is cooked. (This material highlights its onion aroma)
 3、 Preparation of diluent:
 Take 1000 grams of tomatoes, peel and seed them, put them into a juice machine to crush, add 300 grams of Lee Kum Kee garlic paste, 200 grams of fresh garlic, 250 grams of white granulated sugar, 150 grams of white rice vinegar, 5 grams of cooked cumin powder, 15 grams of cooked sesame seeds, and mix them evenly. Put them into the refrigerator for 3 hours before they can be used. (This material highlights garlic aroma and sour sweet taste)
 4、 Preparation of Spicy Sauce:
 Put 500g of chili oil in a pot and heat it to 50% heat. Add 150g of ground beef, 100g of minced dace with fermented soybeans, 250g of seafood soy sauce, 150g of fried onion, 50g of Huadiao wine, 10g of chicken essence, 50g of white granulated sugar, and stir gently for 5 minutes until well proportioned. Then add 100g of cooked ground peanuts, 50g of cooked sesame seeds, stir and taste.