1, mutton kebabs, this plum strip is the first choice, really tender and smooth; 2. It doesn't take long for kebabs, because the meat is not big and easy to taste, and three hours is enough; 3. Different ovens have different temperatures. Please adjust the time and temperature according to your oven. My oven is CKF-25b in Chang Di. Brazilian kebab material: 500 grams of dried pork and 25 grams of Brazilian barbecue material. Practice: 1, the whole prune is cleaned, drained and cut into small squares of about 2cm; 2. Put 30 grams of Brazilian barbecue ingredients into a large bowl, slowly add 50 grams of water and stir well; 3. Put the meat in a large bowl and stir well; 4. Stir with chopsticks until each piece of meat absorbs the barbecue evenly; 5. Pour all the meat and barbecue sauce into the fresh-keeping bag, put it in the refrigerator for 3 hours, and stir twice in the middle; 6. Prepare 6 bamboo sticks, soak them in water, and string the meat pieces on the bamboo sticks; 7. Preheat the oven to 2 10, and put the skewers on the baking net; 8. Put the barbecue net with mutton skewers in the middle layer of the oven, put a baking tray covered with tin foil below, and pick up the dripping gravy to avoid the sauce dripping from the barbecue polluting the oven and making it difficult to clean.

At that time, there was no tinfoil at home, so I spread some lettuce leaves on the baking tray. )

9, 2 10 degree fire for 7 minutes, take out the skewers, turn them over, continue baking for 7 minutes, and then move the baking tray to the upper layer.