1. First, cut the mutton into fist-sized pieces, mix them into paste with eggs, turmeric, pepper, Xinjiang Naokeng barbecue powder, cumin powder, salt and flour, spread them evenly on the meat pieces, stick them on the inner wall of Naokeng, and bake for about half an hour.
2. Cut the fresh and tender mutton into pieces about the size of a fist, mix them with more than a dozen seasonings and spices such as eggs, turmeric, peppers, cumin, salt, refined powder, etc. to make a paste, evenly spread them on the meat pieces, marinate for one hour, then string the coated meat pieces together, stick them on the wall of the hot pit, and stew for about half an hour.
Method:
Firewood (smokeless charcoal is generally used now) is ignited in the pit, and the pit temperature gradually reaches 120- 150 degrees. Cut the mutton into pieces about 6 cm square, chop the eggs, and add more than a dozen seasonings and spices such as turmeric, pepper, cumin powder, refined salt and refined flour. , mixed into a paste, evenly spread on the meat, marinate for one hour, then stick the meat close to the inner wall of the pit, take out the open flame, block the pit and stew for about 30 minutes. After taking out, sprinkle cumin and Chili powder to eat, so that the roasted mutton is crispy outside and tender inside, and tastes delicious.
Make a pit for barbecue-it is unique to bake chop suey in a quiet study. The difference is that the chop suey is cut into fist-sized pieces, strung on an iron bar with a thick finger and placed in the pit. After about 20 minutes, it can be used to bake cooked food. Grilled chop suey is very popular because of its low price.
Although the practice of nangkeng barbecue is similar to that of barbecue, the raw materials are completely different. The roast meat is brown, shiny and fragrant. It is fresh and delicious, and Uighurs often use it to entertain guests besides eating it themselves.