There is no need to blanch that bunch of red willows. Boiled mutton will get old. Authentic Xinjiang red willow skewers;

Ingredients: 5 kg of mutton, 0/7 g of salt/kloc, 4 g of pepper, 25 g of monosodium glutamate, 5 g of starch, 50 g of onion, 62 g of water, 0/egg/kloc, and 0/00 g of scallion oil/kloc.

2, 1 Cut the leg of lamb into mahjong-sized pieces, cut the fat of sheep into pieces, and shred the white onion.

3. Put the mutton pieces into a large bowl, add onion salt and a little water, mix well, cover with plastic wrap and marinate for 2-3 hours.

4. Wash the red willow branches, first string a piece of lean meat, then wear a piece of fat meat, a piece of lean meat, a piece of fat meat, a piece of lean meat, string 2 fat and 3 thin.

5. Put the mutton on the baking net and put the oil on the baking tray. Bake at 240 degrees 10 minute, take out and brush both sides with oil. Bake in the oven for 5 minutes, then take out the cumin powder and salt. When pickling onions, the salt has been released, so add it properly at this time. Bake for another 4 minutes, then take out and sprinkle with Chili powder and bake for another 2 minutes.