Mutton kebabs are very popular in northern China. Every night, when you walk into the street, a breeze blows, and you can always smell delicious mutton. Many places have this kind of snack, which is tender and salty, and is widely welcomed by people. Mutton kebabs with moderate size and fat are really interesting and unique. In the eyes of northerners, it is nothing more than eating a barbecue. Then we are old hands at curing mutton. Today, the master teaches you a trick, which is delicious and delicious, and you can learn it in one minute.

The main raw material of mutton kebabs is mutton, and the seasoning is salt, cumin and dried Chili noodles. Marinate for 20 minutes or half an hour first, and then string it on a special pig iron solder. In the process of baking, the successful kebab with dried cumin Chili noodles must have the characteristics of crispy outside and tender inside, salty and spicy, and strong cumin flavor, full of flavor, appetizing and refreshing.

When buying mutton, lamb chops, leg of lamb and tenderloin are the main products, because the meat in these parts is lean and can be tender and juicy after pickling. Otherwise, when washing mutton, you should wash it several times, put on new water after each washing, and wash it several times repeatedly until the washed water is clear, and then you can pickle mutton. It is best to marinate mutton for 30 to 60 minutes.

Pickled mutton

Ingredients: leg of lamb, sweet potato starch, cooking wine, onion ginger, rapeseed oil.

Seasoning: soy sauce, mixed powder (Chili powder, cumin powder, white sesame, salt, thirteen spices)

1. Prepare1500g leg of lamb. When washing mutton, wash it several times and wash more blood until the washed water is clear.

2, cut into large pieces for use, can be large or small. According to the taste of your own family, although the large pieces are very enjoyable to eat, don't cook them, and the time will be extended appropriately. It is usually a small piece of one centimeter.

3, mutton has a pound and a half of mutton, plus a spoonful of sweet potato starch, about 20 grams of weight, the spoon is ordinary, the size can be seen.

4, two spoonfuls of soy sauce, about 30 grams.

A spoonful of cooking wine, about 20 grams.

6, a spoonful of rapeseed oil, about 15 grams, it is best to use rapeseed oil, olive oil, vegetable oil, these oils are tasteless, will not rob the taste of the meat itself.

7. Mix a spoonful of marinade, about 20g, which is made of Chili powder, cumin powder, white sesame, salt and thirteen spices according to the ratio of 1: 1. Put it all together and grind it into powder.

8, 20 grams of ginger, ginger slices with a knife back a few times, so the meat quality is better.

9. Half an onion, cut into sections and put it in.

10, stir the meat and seasoning evenly, then cover it with plastic wrap and marinate for half an hour, so that the marinated mutton can be roasted without seasoning, which is very convenient. (Cold storage and cooling storage can increase the hardness of meat)