Ingredients: sheep tendon, Chili powder, cumin powder, spiced powder, pepper, aniseed, ginger, soy sauce, cooking wine, fragrant leaves, onion, eggs, fennel and sesame oil.

Method step

1, sheep tendon washed and cut into pieces, about 2 cm;

2. Put the sheep tendon in a pot, add eggs and cooking wine, and stir well with soy sauce;

3. After the sheep's tendon is colored, send it into spiced powder, fennel, aniseed, pepper, cumin powder, fragrant leaves, Chili powder, sesame oil ginger slices and sesame oil and mix well;

4. After stirring evenly, cover with plastic wrap and refrigerate for about one night.

Method 2

Seasoning: 30g sesame, 5g cumin, 30g salad oil, 3g salt and 3g chicken essence.

1. Wash beef tendon and put it in a pot, put appropriate amount of water in the pot, put the washed beef tendon in a pot, add a little refined salt, and cook with an induction cooker 140 for 30 minutes.

2. Take out the cooked pig's trotters and put them in a dish to cool.

3. Soak the bamboo sticks in warm water for 20 minutes, cut the meat tendons into small pieces and string them together with bamboo sticks.

4. Brush a layer of salad oil on the surface, put the kebabs on the baking net, preheat the oven for 5 minutes, put the kebabs in the oven, bake them at 230 degrees for 30 minutes, take them out, brush the salad oil on the surface, sprinkle with salt, sesame, cumin, Chili noodles, cumin powder and chicken essence, and bake them in the oven for 65438.