Xinjiang Uygur traditional mutton kebabs are not only street fast food, but also delicious food that can be served to guests. Authentic kebabs are as brown and shiny as roast whole sheep. They are slightly spicy and delicious, not greasy or tender, and the meat is fresh and delicious. The emphasis on materials is not as strict as roasting whole sheep, but the difference between them lies in the size and specific roasting method.
For kebabs, first remove the meat and cut it into thin slices. It is best to have thin and fat slices. Then put them together and put them on the iron drill one by one. In the past, the drills used to make mutton skewers were all wood drills cut from red willow strips. Now, this primitive wood brazing is not easy to see. After putting the meat, put it evenly and densely on the trough-shaped iron barbecue oven burning anthracite, spread refined salt, cumin and Chili noodles while baking with a fan, and turn it up and down for a few minutes to serve.
In recent years, another form of kebab has appeared in Moyu, Kuqa and Erdaoqiao markets in Urumqi, which is called "Mirtl Kawapu" by ordinary people, meaning "kebab with a length of 1 m". This kebab really lives up to its reputation. The drill is 70-80 cm long and the meat is big. If you stand in the pit and bake, you can bake more than a dozen strings at a time. It tastes fresh and delicious, and it is more enjoyable to eat, because this big string is all 7-8 pieces of small mutton skewers. The so-called fried barbecue is the mutton slices fried in a pot with the above seasonings.
What is more interesting and rare to taste is "belly barbecue". What is a "belly barbecue"? It means that after washing the belly of the sheep, pick out the mutton and stuff it in, then pour some salt water into it, mix the meat evenly, then tie your mouth tightly and bury it in the cooked meat in the sand heated by the bonfire. It's just that my stomach is barbecued, and my stomach has really become a "rice cooker" here. People are full of praise after tasting this kind of barbecue, saying that only by eating this kind of meat can we enjoy the unique and natural fragrance of mutton. This unique taste is irreplaceable by meat cooked in other ways. Perhaps this is one of the most primitive and long-standing dietary customs!
The following is the method of authentic Xinjiang kebab.
First of all, there must be mutton. Mutton produced in Xinjiang is the best. I don't like mutton in Inner Mongolia. Wash the mutton and cut it into small pieces. When buying meat, remember to put some sheep fat oil (that is, fat meat), wash the fat oil and cut it well. Secondly, we should prepare seasonings: cumin powder, refined salt and Chili powder-these three seasonings are authentic Xinjiang barbecue.
The third is an oven and a stick. Barbecue sticks can be flat thin iron bars, usually thin steel bars or bicycle spokes. It is basically not feasible to use bamboo sticks or wooden sticks. The oven can roll tin foil, mainly U-shaped groove, with a depth of about 20 cm, and the width depends on the length of the label you make, which is generally 3/5 of the length of the label.
Then start wearing meat, put the pieces of meat flat on the label, put two or three pieces of meat on each label, and wear at least one piece of fat oil, otherwise the dried meat will be hard and not delicious. If you like roasted tender meat, you can prepare a few onions and soak them in clear water for a while. When the water tastes like onions, soak the dressed barbecue in onion water for a few minutes, and the effect is magical.
Finally, prepare the fuel, which can be anthracite or charcoal. Remember not to use ordinary coal. Anthracite is difficult to ignite. It takes patience to prepare firewood for ignition. It is easier to ignite anthracite with diesel or gasoline. The surface of anthracite should be burnt white, and there should be no open flame.
After all these preparations are completed, we will start the barbecue. We will serve mutton kebabs around 10 at a time, and sprinkle salt, cumin and Chili powder on both sides in turn, and sprinkle seasoning on both sides, and master the specific taste by ourselves. When the meat is golden and fragrant, we can eat it.
Haha, roast mutton in mainland China is often passed off as pork or beef.