The recipe is a mixture of onion, milk, egg white, cumin granules, chili powder, cooking wine, a pinch of salt, salad oil, five-spice powder, sugar, monosodium glutamate (MSG), chicken essence, baking soda, dry starch and shrimp oil.

Main Ingredients: 450g lamb

Accessories: 1 teaspoon chili powder, 2 teaspoons cumin powder, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1 tablespoon light soy sauce, 2 tablespoons olive oil, 1 teaspoon cornstarch, 1/3 section of green onion, 3 cloves of garlic, 1 small piece of ginger

1, soak the lamb in water for 2 hours in advance, change the water 2-3 times halfway through the process, soak the blood in the water and then wash and cut into small pieces.

2.

2, onion cut into sections, ginger and garlic chopped, ready chili powder, cumin powder, starch, salt, sugar.

3, put the ingredients of step 2 into a plastic bag with the lamb and mix.

4: Add soy sauce and olive oil.

5: Seal the ginger cling and place in the refrigerator to marinate overnight.

6: Wash the bamboo skewers and soak them through in cold water.

7, skewer the marinated lamb.

8: Brush with a layer of olive oil.

9, preheat the oven at 220 degrees, bake for 10 minutes, then take out and brush with a layer of olive oil and bake for another 10 minutes.

10, finished.