What is the best way to eat mutton kebabs?

Ingredients: 2 kg of mutton, 1 onion, half ginger, 1 bag of barbecue material, salt 10g, 50g of cooking wine, 3 starch, and appropriate amount of soy sauce.

Steps:

Step 1: Wash the mutton, cut it into 2 cm square, and combine fat and thin. It is best to freeze the meat a little, so it is not difficult to cut it. Cut the onion into hob blocks and slice the ginger for later use.

Step 2: Pour the mutton pieces, chopped green onion and ginger slices into a pot, add salt (be sure to put less, because there is salt in the barbecue material later), cooking wine, starch and soy sauce, marinate evenly for half an hour, and be sure to put starch, so that the roasted mutton will be tender and juicy. After 30 minutes, you can string the mutton slices on the kebab, and slowly apply force to prevent the kebab head from being pricked. Wear a spare.

Step 3: After the charcoal is ignited with alcohol, it is laid flat on the bottom of the barbecue oven. The charcoal is slowly ignited without adding cooking oil, so that the fire will not burn the mutton skewers black. The mutton skewers are slow and delicate. Turn the noodles once in the first 5 minutes, twice and once in 2 minutes. 15 minutes later, add the barbecue material.

Step 4: The barbecue material consists of cumin, hot sauce noodles, cooked sesame seeds, salt and sugar. Sprinkle some on both sides, turn it over twice and serve for 2 minutes.

Precautions:

Every step is critical, and the operation looks simple and complicated, but it must be delicious to make it in this way. Mutton kebabs should be lean or fat and thin, and the fascia should be removed. The finished product is soft and delicious, and those with tendons must chew it. Almost all the fat and oil baked into the mutton are baked, and you can see that there are oil bubbles on the mutton, which can be eaten. Meat selection and heat are the two most important elements of mutton kebabs.