raw material

500g mutton, about 50 slices of pepper, 1 teaspoon (5g) salt, 2 tablespoons (30ml) cooking wine, 1/2 teaspoons (3g) white pepper, 1 teaspoon cumin, 1 teaspoon pepper noodles, 3 tablespoons (45ml).

take exercise

1, put pepper into the pot, add about 200ml of water, bring to a boil, turn to low heat and continue to cook for 3 minutes. After the water cools naturally, take out the pepper and keep the pepper water.

2. Remove the fascia from the mutton and cut it into pieces about 1cm.

3. Put the mutton pieces into a container, pour in the cooled pepper water and cooking wine, stir and marinate for 10 minute (the longer the time, the better the deodorization effect if it can exceed 2 hours).

4. Pour off the pepper water, add 2g salt, stir the white pepper evenly, add chopped green onion and ginger slices, then pour in 15ml vegetable oil, stir evenly, and marinate for10min.

5. String the mutton slices on the label, but don't arrange them too tightly, leaving a little space between each slice.

6. Put the kebabs on the shelf, brush a layer of vegetable oil first, then sprinkle a thin layer of salt on the kebabs, then sprinkle cumin, and finally sprinkle Chili noodles in the middle of the oven.

Bake at 7.200 degrees for 5 minutes, turn it over, brush the oil, sprinkle salt on the back, cumin and Chili noodles, and bake at 220 degrees for 3 minutes.