Ingredients

2 pounds of mutton meat for four people

Charcoal machine-made charcoal and fruit charcoal

One bag of cumin

An appropriate amount of salt

An appropriate amount of chili powder

An appropriate amount of sesame seeds

An appropriate amount of five-spice powder

Step 1

I remember that the barbecue chefs outside will always do an action, which is to grab a handful with each hand and pat each other. This action is divided into two steps. The first step is to pat the oil produced by the high temperature onto the meat above. The oil dripping will It is necessary to produce a lot of smoke, because this smoke is the oil dripping onto the carbon, and the protein encounters high temperature to produce a unique burnt smell, and then smoked onto the meat, it will produce a unique flavor.

Step 2

The best taste must be the simplest way. Wear it according to the proportion of fat and thin. Some people especially like to eat fat, so wear more oil. Use general oil. For sheep tail oil, just go to the meat store and ask for sheep tail oil.

Step 3

Pliers and clamps are used to place the carbon evenly. Only a uniform fire can produce delicious meat

Step 4

The same goes for seasonings. Cumin is easier to catch fire. The biggest taboo for skewers is open flames, which means that the fire cannot be seen. Therefore, we often see barbecue chefs holding a fan in their hands, which is used to put out fires. Some people Poke a hole with a mineral water bottle and use the water to extinguish the fire.