1, peppercorns in a pot, add about 200ml of water, bring to a boil and then turn the heat down and continue to cook for 3 minutes, when the water cools naturally remove the peppercorns do not want to, the peppercorns water to stay.
2, remove the fascia on the lamb, cut into pieces of about 1cm in size.
3, put the lamb block into the container, pour the cooled pepper water and cooking wine, mix and marinate for 10 minutes (the longer the better, if it can be more than 2 hours, the effect of the removal of stink is better).
4, pour off the pepper water, add 2 grams of salt, white pepper and mix well, put in the diced onion, and ginger, and then drizzle 15 ml of vegetable oil and marinate for 10 minutes.
5, skewer the lamb pieces on a skewer, but do not arrange too tightly, leaving a slight gap between each piece.
6, put the lamb kebabs on a rack, first brush a layer of vegetable oil, then the remaining salt, sprinkle a thin layer of cumin on the kebabs, then cumin, and finally sprinkle chili pasta, and put it in the middle of the oven.
7, with a temperature of about 200 degrees Celsius first baked 5 minutes, take out and turn over, and then in the back of the brush oil, sprinkle salt, cumin and chili pepper, change the temperature to 220 degrees Celsius, baked for 3 minutes can be.