Shredded purple onion 150g parsley section 35g cumin 10g Chili noodles 10g soy sauce 20g vinegar 10g refined salt 4g salad oil 50g purple onion powder 20g garlic slices 15g oil 2 tablespoons.

1、

Cut the lamb's hind leg meat into pieces with a thickness of about 2mm, and fry the cut mutton in a pot until it is moisture. At the same time, be careful not to fry the mutton too hard.

2、

Take another pot, add cooking oil when the pot is hot, add chopped green onion and garlic slices and stir-fry until fragrant.

3、

Shred the onion, add a little salt, add a little oil and fry until it is 70% cooked, so that the onion is fragrant without losing water.

4、

Then add mutton slices and stir fry, cook soy sauce and a little vinegar, then add Chili noodles and cumin and stir fry constantly.

5、

Finally, add refined salt and prepared coriander segments and simply stir fry to get out of the pot. (Spread the spare shredded onion on the heated iron plate, stir-fry and overheat, and finally add the fried mutton. )

A catty of mutton is added with 15g salt, a little soy sauce, 10g monosodium glutamate and 5g tender meat powder; 4-5 slices of onion and ginger (ginger powder is also acceptable), add an egg and a little water, mix well, and marinate for one hour in a string.

Xinjiang kebab

Ingredients: lean mutton 500g, refined salt 15g, pepper 5g, sesame 50g, fennel 3g, cumin 5g, pepper powder 5g, flour 15g, a little seasoning (Chili powder).

manufacturing method

1. Remove fascia from lean mutton, wash blood, cut into small pieces, put into a basin, add refined salt, sesame, pepper, cumin, fennel, pepper powder, flour and monosodium glutamate, knead well and marinate for 2 hours.

2. Squeeze small pieces of mutton wrapped in thick paste seasoning into bamboo sticks by hand (each string can wear 8 ~ 10 pieces). 3. Place the mutton kebabs horizontally on the sizzling charcoal stove, stir fry and bake until both sides are cooked until the oil comes out (sprinkle a little Chili powder if you like spicy food).

Formula of mutton kebabs: mutton, onion, milk, egg white, cumin, Chili noodles, cooking wine, a little salt, salad oil, spiced powder, sugar, monosodium glutamate, chicken essence, baking soda, dried starch, and supplement: add shrimp oil if possible.

The main raw material of mutton kebabs is mutton, and the seasoning is salt, cumin and dried Chili noodles. Wheat flour, onion, etc. One-or two-year-old sheep are the best mutton, and the mutton of that year is the best. First, cut the mutton into pieces with moderate thickness and fat and thin, put it in a pot, mix it with salt and chopped green onion, marinate it for 20 minutes or half an hour, then string it on a special pig iron brazing rod, wrap it with eggs or flour to keep it fresh, and bake it. When the mutton skewers reach 70% maturity, sprinkle some cumin and dried Chili noodles. The kebabs should be crispy outside and tender inside, salty and spicy, and the cumin flavor is rich.