1. Wash the mutton and control the moisture. Cut into meat pieces of similar size, add cooking wine, salt, Chili powder, cumin powder and oil, mix well and marinate for at least 4 hours.

2. Soak the bamboo stick with water in advance, and string the pickled mutton into mutton skewers for later use.

3. Preheat the oven to 220 degrees, lay the skewers flat on the baking net, and put a baking tray covered with tin foil on the lower layer to collect oil.

4. Bake the middle layer for about 15 minutes, take out the oiled mixed seasoning+cumin powder+Chili powder and turn it over.

5. Pickled mutton tastes better after a long time.

6. The kebabs are still baked quickly with cumin powder, and the Chili powder is delicious enough.

7. If there are large cumin grains, it will be better to sprinkle them.