How to marinate barbecue mutton skewers without overpowering the original flavor of the mutton, but to enhance the flavor?

First of all, this is an old recipe. I got this recipe and tested it. It tastes pretty good. First of all, the ingredients used in the recipe are better than those in many barbecue restaurants. Spices are used in the recipe. This is not common. Nowadays, most barbecue restaurants use a lot of compound additives to marinate mutton skewers. In my personal opinion, the mutton itself does not need to be marinated. However, the market has recently been divided into marinated and non-marinated, each with its own pros and cons. This formula does not suppress the local flavor of mutton, but can enhance the fragrance and taste. You can refer to it. Recipe:

Powder 25 grams of peppercorns, 20 grams of Poria cocos, 45 grams of fennel, 15 grams of white pepper, 7.5 grams of black pepper, 15 grams of white peony root, Beat 20 grams of natural powder into powder, 5 grams of white cardamom powder, 5 grams of white cardamom powder, 125 grams of salt, 200 grams of chicken essence, 20 grams of (ig), 37.5 grams of sugar, 25 grams of meat tenderizer, 5 grams of maltol, a little round Slices of onion, ginger, and one egg. If not added, you can marinate for 1 hour in summer and 2 hours in winter. Mix together with 5 grams of lake essence. Practical operation:

Just choose lamb hind leg meat. The lamb itself does not need to be marinated. First of all, the ingredients used in the recipe are better than those in many barbecue restaurants. Spices are used in the recipe, which is unusual. Recently, the market is divided into marinated and non-marinated, each with pros and cons. There is no need to choose lamb chops for marinated mutton skewers. It is a bit wasteful. Powder 45 grams of fennel.

15g white pepper, 7.5g black pepper, 15g white peony powder, 20g cumin powder, 5g white cardamom powder, 5g white cardamom powder, 125g salt, Just add 16-18 grams of spices to 200 grams of chicken essence and 1 pound of mutton.

Use a little boiling water to stir up the spice powder first, then add it to the meat after it cools down.

This recipe does not overpower the local flavor of mutton, but can enhance the aroma and taste or increase the marinating time. A few slices of green onions and ginger, and an egg can be marinated for 1 hour in summer and 2 hours in winter.