kebabs are popular snacks in Xinjiang. Not only can it be seen everywhere in cities and towns in Xinjiang, but it is also sold in big cities such as Beijing, Tianjin, Shanghai and Guangdong.

Method 1:

First, cut fresh mutton and tail sheep oil into pieces with a thumb size of about 3 square centimeters. It is best to have thin and fat pieces in each piece. Then mix them with fat and thin, and string them one by one on a special iron brazing rod, with about six or seven pieces of meat in each string.

While roasting with coal fire, fan the fire with a fan, sprinkle with seasonings such as refined salt, chili powder and cumin powder, wait for about 3-5 minutes, turn the other side in the same way, turn it up and down for a few minutes, and then brush sesame oil on both sides to eat. You can also soak the skewered meat in the paste prepared with white flour, eggs, seasoning and salt for a while before baking, which is delicious and nutritious.

Add seasoning to the soy sauce and mix well. Brush the soy sauce on the meat as you bake it. Iron drill for kebabs, 3 cm long, with a wooden handle at one end. In the past, the drills used to make kebabs were all wood drills cut from thin strips of red willow. This primitive wood brazing is not easy to see. After the meat is put on, it is evenly distributed on the trough-shaped iron barbecue stove burning anthracite. The iron trough is divided into upper and lower layers, and the middle partition is porous, using anthracite as fuel.

Method 2:

1) Slice the mutton first

2) Heat it in an iron pan (note: do not put oil in it)

3) Stir-fry the meat slices in the pan until 7 minutes are cooked, in order to remove the moisture in the mutton and tighten the mutton.

4) Take out the sliced meat and pour out the water in the pot.

5) Wash the pan, dry it, ignite it, pour in a little oil, and stir-fry the meat slices several times when it is 7 minutes hot.

6) Add cumin and Chili noodles immediately, then fry for 2 seconds and add salt. Stir-fry a few more times and you can get out of the pot. Never fry for too long, or the meat will be too old to eat.

chop off the leg of mutton, diagonally cut the cross knife on the inside of the leg, and pickle it with cooking wine, refined salt, soy sauce, pepper, fennel, ginger, onion and garlic for 3 hours. Cut onion and celery into pieces, put them on sheep legs, and bake them in the oven for 1.5 hours. With the above methods, you can also wear mutton with toothpicks, and the fat and thin are well matched. Generally, there must be at least one fat in a string, which is called "toothpick meat"! You can also prepare a little onion water to soak it, so that the fried taste will be better. Interested friends can try it at home and get started easily.