Roasting kidneys means cutting fresh kidneys, stringing them together with bamboo sticks, grilling them on charcoal, and sprinkling salt, monosodium glutamate, cumin and other seasonings when they are cooked to 78%. Delicious, fragrant and deeply loved by people. Roasted lamb loin is a special dish and the most famous kidney-tonifying product in Xinjiang. In the lively barbecue stalls, except mutton skewers, the highest roll call rate, the next estimate is roast lamb kidney. Roasted lamb kidneys are roasted kidneys, which makes people feel strange, so everyone calls them roasted lamb kidneys. Method of roasting sheep kidney: Sheep kidney is fatter, and the roasting time is longer than mutton skewers. Be sure to bake it with fruit charcoal, which is the most fragrant. Cooking takes about ten minutes. Sprinkle with seasoning salt, monosodium glutamate, cumin, Chili powder, pepper, etc. Sheep kidney is oily and chewy, and its mouth is full of oil juice, and the saliva can't resist it! Roasted sheep kidney is a delicious tonic and a favorite barbecue food for many men.