500 grams of mutton, about 50 pieces of pepper, salt 1 teaspoon (5g), 2 tablespoons of cooking wine (45ml), white pepper 1 2 teaspoons (3g), cumin 1 teaspoon, Chili noodles1teaspoon, and 3 tablespoons of vegetable oil (3g).

Exercise

1, pepper into the pot, add about 200ml of water, boil, turn to low heat and continue to cook for 3 minutes, remove the pepper after the water cools naturally, and keep the pepper water.

2. Remove the fascia from the mutton and cut it into pieces with the size of 1cm.

3. Put the mutton block into a container, pour in the cooled pepper water and cooking wine, and marinate for 10 minute after mixing (the longer the time, the better, if it can exceed 2 hours, the effect of removing the smell will be better).

4. Pour off the pepper water, add 2g of salt, mix the white pepper evenly, add diced onion and ginger slices, then pour in 15ml vegetable oil, mix evenly, and marinate for10min.

5. String the mutton pieces on the label, but don't arrange them too tightly, leaving a little gap between each piece.

6. Put the kebabs on the shelf, brush a layer of vegetable oil first, then sprinkle the remaining salt on the kebabs with a thin layer, then sprinkle cumin, and finally sprinkle with Chili noodles and put them in the middle of the oven.

7. Bake at a temperature of about 200 degrees for 5 minutes, take it out and turn it over, then brush oil, sprinkle salt, cumin and Chili noodles on the back, change the temperature to 220 degrees and bake for 3 minutes.