Raw material: sheep hind leg meat
Seasoning: soy sauce, Chili powder, salt and pepper, monosodium glutamate and sesame oil.
Operation method:
1, lamb hind leg meat is cut into rectangular pieces, ten pieces of silver brazing are taken, and one person wears seven pieces of mutton.
2. Add seasoning to soy sauce and stir well.
3. Roast mutton horizontally with a small torch. Brush soy sauce on the barbecue and sprinkle with salt and pepper. After 3 minutes, the inside of the belt is sauce red. Baked on the back and brushed with sesame oil on both sides.
Features: red sauce color, fresh and tender meat, spicy and delicious.
Regarding the basic formula of crispy barbecue,
The latest technology of crispy barbecue (top it if you want more friends to see it, otherwise it will be boring if no one sees it)
Because of time. I'm just typing out the formula. Is it useful? Please try it yourself. The formula is as follows:
Licorice (Chinese medicine), dried tangerine peel (Chinese medicine can also be replaced by fresh orange peel), anise (Chinese medicine), fennel (Chinese medicine, also known as fennel), weeds (spices), adzuki beans (Chinese medicine), cloves (Chinese medicine), cumin (spices), prickly ash (Chinese medicine) and medlar water. Just soak 500 grams of boiling water in two processed spices: Areca catechu, Jiang Mo, mutton kebabs (made in Wuhan, available everywhere, manufacturer's telephone number is 027-83922929), Texian 1 (made in Wuhan, mutton kebabs from the same factory), spicy and smelly dry ingredients (made in Wuhan, mutton kebabs from the same factory) and Shisanxiang (Wang Shouyi brand in Henan).
Formula 1: mutton skewers (beef, mutton, dog meat):
The amount of spices should be added to 5 Jin of fresh meat (beef soaked in beer)
(1) 2 packages of mutton kebabs (90g), 2g of adzuki bean (fine powder), 70-90g of betel nut 10g of monosodium glutamate, 36g of refined salt, 40g of extra fresh 1 (produced in Wuhan), 40g of ginger and 40g of chives (chopped).
Mix well with the cut meat strips and marinate for 15 minutes.
Formula (2): spicy and smelly dry material 1 00g, monosodium glutamate 70-90g (99% freshness), refined salt 36g, extra fresh1,ginger, leek 40g, adzuki bean 2g, areca nut spice10g, medlar water 6g, sugar.
Note: the above two seasoning methods can absorb spices when meat is wet or dry, so it is advisable not to run water.