1 First, cut the mutton into pieces with moderate thickness, put them in a pot, and soak them in salt, chicken essence, black pepper, minced onion, ginger and garlic, shredded onion, minced apple, honey, soy sauce, wine, white vinegar, eggs, dried tangerine peel, cumin powder and spiced powder for one night. Personally, I think pear juice tastes better!

Soak it in lemon and sprinkle some starch to make the meat more tender!

Buy fresh mutton, bamboo sticks (optional type: iron), spices: cumin powder, Chili powder, salt, tomato sauce and so on from the supermarket. You can choose according to your own taste. Marinate the kebabs and onion powder for half an hour before roasting. Add eggs, monosodium glutamate, Chili oil, pepper oil, sugar, soy sauce and sesame oil, stir and simmer for about 30 minutes.

The amount of spices to be added to 5 kg of fresh meat: formula 1:10.5 package of fresh Xinjiang mutton kebabs (produced in Wuhan), 70-90g of monosodium glutamate (freshness is 99%, used below), 36g of refined salt, and extra fresh mutton1package (produced in Wuhan).

Knead thoroughly with salt, marinate with pepper and lemon juice for one night, then pour in garlic barbecue sauce, mix well and marinate for half an hour, and you can use it for barbecue!