Mutton 1kg onion 1 piece

Egg white 1 cornmeal amount

ingredients

Appropriate amount of salt and cumin

Appropriate amount of Chili powder

The steps of making authentic Xinjiang-style mutton kebabs

1.? Mutton traceability: through the traceability system of Tianshan Mountain, all the growth, slaughtering and processing, logistics and other information from lamb to mutton can be found, and the mutton information is safe and transparent.

Remove the white film from the mutton, wash and dry it, cut it into small pieces of 2 cubic centimeters, and marinate it for 3 hours.

2.? Wash onions and cut them into shreds or dices.

3.? Sprinkle a layer of raw flour evenly on the salted mutton, grab it evenly, add egg white and onion, and stir well.

4.? When skewering mutton kebabs, pay attention to the interval between fat and thin. When it is too thin, the meat is easy to dry and firewood.

5.? When roasting mutton, the carbon fire should not be too big. If the fire is too big, you can set aside the carbon, barbecue with a small amount of carbon fire, and shake off the onions on the mutton skewers during the barbecue.

6.? When the mutton skewers are roasted to half maturity, sprinkle with fine salt, and when the mutton is completely discolored, sprinkle with cumin powder and Chili powder to eat.