Shelf meat is a special food in southern Xinjiang, and most of them choose sheep born in the same year or within one year. The method is to slaughter mutton, remove its skin and internal organs, divide the meat into several pieces, wrap it with flour and eggs after washing, add onions, peppers and other seasonings, and then put it in a sealed pit for baking. The meat on the shelf is tender and delicious, and it is the top grade for hospitality.

Composition table

Mutton salt, pepper, pepper, sesame

Cooking steps

Step 1

Shelf meat can also be cooked at home. The choice of material is mutton, and the best place to eat is lamb chops. First, choose a kilogram of lamb chops with bones, cut them into pieces and put them in a basin, then cut an onion and put it in a basin, add appropriate salt and beat an egg.

Second step

Then stir, marinate until 15 minutes, and then put it in the oven for about 20 minutes.