First of all, please try to choose the sheep slaughtered that day, preferably castrated mutton, so that the mutton is tender and delicious, and there is no smell. If it is difficult to buy locally, please try to buy chilled mutton instead of frozen mutton, otherwise the meat will be very firewood. If you choose leg of lamb, you must buy tail oil. The ratio of oil to meat is 1: 4, that is, four pieces of meat are matched with one piece of oil, so the roasted meat is fat and thin, which is delicious. Mutton is cut into the size of the first knuckle of the thumb with the reverse texture (that is, 90 degrees with the muscle texture), or it can be slightly larger, but it must not be small, otherwise the moisture of mutton is easy to dry. Mutton needs curing, but no salt! No black pepper! Can't put xx incense! No soy sauce, sweet noodle sauce and so on! Putting salt too early will only make the water in the meat lose and make the meat taste old. The correct way is to marinate onions with egg white, which can make onions not smelly and make meat tender and smooth. Third, mutton and onions are a perfect match. Xinjiang people need onions to make mutton! Charcoal fire is not so particular. We talk so much, in fact, it is a theoretical party. As long as it is anthracite, remember not to roast it with an open flame, or the meat will turn black.

However, the charcoal fire should be as prosperous as possible, so that the mutton can be cooked faster, and the moisture in the mutton can be preserved, so that the taste is fresh and tender. If you roast it slowly with a small fire, it is very likely that it will eventually be roasted into dried mutton. Please shield your fan ignition in the high ticket answer. Anyone who has eaten roast mutton knows that Fan will fan coal ash onto mutton. I really don't understand how he achieved this method. If sheep oil falls into carbon and catches fire, sprinkle some salt to put out the fire. Try not to roast too much meat during the roasting process. In fact, roast mutton is also the best when it is medium-cooked. In the process of roasting, the meat should be turned frequently to make the meat heated evenly. We Xinjiang people will not turn it over one by one. Our method is as follows: divide all the kebabs being roasted into two parts, grab one part with one hand, turn the whole part over, and rub the bottom surface of one part with the top surface of the other part, so that the roasted sheep oil and seasoning can be evenly spread on the mutton. As for the choice of seasoning, it doesn't matter what well salt and sea salt you use. You really can't tell such a heavy taste, so ordinary iodized salt is completely enough. It doesn't mean that the more high-end things are used, the more advanced the dishes are. There is only one thing to pay attention to, cumin should be fresh, otherwise the taste is not rich enough.