500 grams of lamb leg meat, a handful of peppercorns, half a large onion, 5 grams of salt, 20 grams of chili powder, 30 grams of cumin powder, 4 grams of five spice powder, 4 grams of pepper, 15ML of oil, a spoon of corn starch, a spoon of composite soy sauce, a pinch of chicken powder

practice:

1, mutton cut into small pieces, soak in water for two hours and then pour off the blood water. Pot of water to put the right amount of water, add a small handful of peppercorns, open fire to boil and then turn the fire to cook for five minutes. Skim off the peppercorns and let the water cool, add green onions, ginger soak for half an hour.

2, the pepper water into the lamb, the amount of water and lamb flush, covered with plastic wrap in the refrigerator for more than four hours. This step can help remove the stink of lamb and further tenderize the lamb.

3. Pour off the onion and ginger water and remove the onion and ginger leaves. Add 5 grams of chili powder, 2 grams of five-spice powder, 2 grams of pepper powder and 5 grams of cumin powder.

4, then pour in a spoonful of compound soy sauce (homemade), if you do not have compound soy sauce, use regular soy sauce instead.

5. Add a small spoonful of chicken powder and mix well, then cover with plastic wrap and marinate for six hours or more.

6, marinated meat into the cooking oil and mix well.

7. Pour in a tablespoon of cornstarch and make sure each piece of meat is coated with the powder. The purpose of this operation is to let the surface of the meat form a layer of charred shell, when eaten with a charred outside and tender inside texture.

8. Skewer the meat with bamboo skewers in a fat and lean pattern. Spread a layer of tinfoil on the surface of the baking dish, spread a layer of thin oil, lay the meat skewers on the tinfoil, and then brush a layer of thin oil on the surface of the meat skewers. Preheat the oven to 220 degrees and bake for seven minutes.

9: Mix the remaining cumin, chili powder, five-spice powder and pepper powder in the dosage chart.

10: Sprinkle half of the spices on the surface of the skewers and send them to the oven for 3-5 minutes. Sprinkle the other half of the spice powder on the surface of the kebabs after grilling and serve.

11, the selection of lamb should be fat and lean, all lean meat taste bad, a little bit of mutton oil is fragrant. Marinated meat with cumin can be used in powdered form, sprinkled on the surface of the meat skewers is best to choose the best choice of freshly ground cumin crushed, the taste will be more flavorful.