Get out of the muscle and membrane of the fresh beef, slice into pieces, and add the mixture of the vinegar, soy sauce, garlic end, white sugar, pepper, monosodium glutamate, and balm. Put catsup wine, capsicum power, white sugar, white vinegar, caraway power, garlic etc into the small bower. Put the charcoal stove in the center of the table and set Bizi (like the abatis) above the charcoal stove. Then nip the meat in the Bizi to roast. You can eat it after dipping some flavorings. It tastes soft, fragrant, salted, and hot with burnt meat outside.