Slice the mutton, then add some salt, a little pepper, thyme, white wine, minced garlic and mustard sauce for 3-4 hours, and then string them with bamboo sticks for later use.

Heat a little oil in the pot over medium heat, add mutton skewers and fry them for 1 ~ 2 minutes, then turn them over and fry them until they are brown for 7 ~ 8 minutes, and put them on the plate.

Xinjiang brochette

Cut the mutton into pieces first, then put it in the pot, add eggs, chopped green onion, chicken essence and starch, immerse it for half an hour, and then bake it on the stove. Add salt, pepper noodles and cumin powder during baking, and bake well.

Kebab is the most famous ethnic snack. Few Chinese and foreign guests who come to Hotan for sightseeing do not eat mutton kebabs.

The kebab is made by moxibustion in a special barbecue iron trough. The iron trough is divided into two layers, the middle partition is porous and charcoal is used as fuel. An iron drill for kebabs, 30 cm long, with a wooden handle at one end. When making, first cut the mutton into thin slices with a square of 3 cm, then put the iron solder in turn, and then put it on the barbecue trough. While roasting with charcoal fire, sprinkle salt, Chili powder, cumin powder and other seasonings on the mutton, and roast it for about 3-5 minutes on the other side, and you can eat it in a few minutes. The specific roasting method is as follows: cut fresh mutton and tail fat into thumb-sized meat pieces, each string is about six or seven pieces of meat. Several iron bars with good meat are arranged in the oven slot and ignited by a fan. After one side of the kebab is cooked, turn it over and bake the other side. The seasoning of kebabs can be determined according to the taste, or the skewered meat can be soaked in the paste made of white flour, eggs, seasoning and salt for a while before roasting. Delicious and nutritious, it is deeply loved by people of all ethnic groups. Besides mutton kebabs, mutton kebabs also include roast lamb liver kebabs, lamb loins kebabs, lamb spleen kebabs, and lamb intestines kebabs.