Traditional barbecue, tender and smooth method is. Mutton is tenderized mainly by egg white, raw flour and beer, and mustard powder also has a certain tenderizing effect.

Prepare a container and filter out the egg whites. Add salt, pepper, shredded onion, beer, corn starch and a little yellow mustard powder (or directly use yellow mustard sauce) and mix well to make a paste.

Never put soy sauce, soy sauce or oyster sauce. The last time I saw a super V in the food field, I did it like this, and I couldn't spit it out.

Then pour the lamb cut into thumb pieces, stir well, wrap it in a layer of marinade, cover it with plastic sheets, marinate it for two hours, and then skewer it and bake it.

When baking, pay attention to the fact that the fire must not be too big at first, otherwise the raw powder will easily paste. Just sprinkle with Chili noodles and cumin noodles when it's almost ready.

As a meat tenderizer, beer has a history of thousands of years in Europe. Hops contained in beer are also called hops. Europeans found that it has the function of tenderizing meat and removing odor, so cured meat is widely used in Europe.

Finally, it is to use tender meat powder, but I don't recommend using this kind of thing for family consumption.

To sum up, this is the traditional method of tenderizing barbecue.