How to marinate the kebabs without suppressing the original flavor of mutton, and how to improve the taste and flavor? First of all, this is a husband style. I got this formula and tested it. It tastes good. The first recipe is better than many barbecue shops. It is unusual that spices are used in the formula. At present, there are many compound additives in pickled mutton skewers in most barbecue shops. My personal opinion is that mutton itself does not need to be cured, but recently there are advantages and disadvantages in the market of curing and non-curing. This formula does not suppress the rural flavor of mutton, but can help to enhance the flavor. You can refer to it

Formula: 25g pepper, 20g poria cocos, 45g fennel, 7.5g white pepper 15g black pepper, 20g white peony 15g cumin powder, 5g cardamom powder, 5g salt 125g chicken essence.

Practical operation: you can choose mutton hind leg meat. Mutton itself does not need curing. The materials used in the first recipe are better than those in many barbecue shops. It is unusual that spices are used in the formula. Recently, however, there are pickled and unsalted kebabs in the market, each of which has its own advantages and disadvantages. You don't have to choose lamb chops, it's a bit expensive. Fennel is ground into 45g.

White pepper 15g, black pepper 7.5g, Paeonia lactiflora 15g, cumin powder 20g, cardamom powder 5g, cardamom powder 5g, salt 125g, chicken essence 200g, and spice 18g a catty of mutton.

Stir the spice powder with a little boiling water first, and put it into the meat after cooling. The formula does not inhibit the rural flavor of mutton, but can enhance the aroma and flavor or prolong the curing time. A little onion and ginger slices and an egg, summer 1 hour, winter 2 hours, do not put.