Method 1

Seasoning powder formula

2g of clove, 3g of dried tangerine peel, 5g of Amomum villosum, 9g of angelica dahurica, 8g of star anise, 0g of fennel 10g, 4g of nutmeg 10g, 4g of fragrant leaves, 5g of magnolia flower, 5g of cinnamon, 5g of black pepper, 5g of Amomum villosum, 5g of cumin, 2g of Siraitia grosvenorii, 3g of galangal and 2g of groundsel. Mixing and grinding into powder.

Cured meat water supply

3 kg of clean water, add 10g pepper, soak in cold storage for one night, and filter. Add onion rice 100g, spice powder 5g, three eggs, cumin powder 10g, black pepper powder 10g, corn starch10g, pine meat powder 15g and salt/kloc-.

Communication materials

Second well strip 100g, add 5g of salt, study together, and study cumin separately.

manufacture

Cut the mutton into large pieces, then soak it in clear water several times, marinate it in feed water for half an hour, take it out and cut it into small pieces, and cut the sheep tail oil into pieces. When stringing, a piece of lean meat and a piece of sheep tail oil are equal to a piece of sheep tail oil sandwiched between two pieces of lean meat. Mutton kebabs are not as fragrant as sheep tails.

Method 2

condiments

500g pickled pepper, sesame sauce150g, peanut butter 200g, Pixian bean paste 200g, garlic kernel100g, pepper powder 30g, Texian No.1 40g, chicken essence100g, sugar 20g, salt 40g and pepper powder 40g.

working methods

Mix sesame paste, peanut butter, garlic, pepper powder, Texian No.1, chicken essence, sugar and salt, put them in a container, and chop pickled pepper and Pixian bean paste into mud. Put it in an oil pan, stir-fry the red oil with low fire, pour it into a container filled with seasoning, stir it evenly, and seal it for 12 hours.