First of all, the choice of mutton, fresh sheep ribs, cut into 1.5 cm size, strips of mutton look very fresh and tender, it must be mutton in Xiguan market, not fattening sheep. This original barbecue only buys two lamb chops every day, and when it is sold out, it will be pulled down.
The long rib meat was changed into a square. Note that mutton can't be washed, and the color will not look good after washing. Proper mutton is definitely cleaner than tap water.
According to the length of diced meat, there is no need for two fat and three thin methods. The ribs themselves are five flowers and three layers, which is very beautiful.
In some places, mutton kebabs are made of sheep tail oil and leg meat, and there is nothing wrong with them. Everything is delicious. Whether mutton skewers are good or not depends mainly on mutton. I like ribs, which are tender. Some people like to eat leg of lamb, so they have their own tastes.
Put the roasted kebab on the stove and start roasting. Charcoal fire should not be too urgent or too slow.
Only sprinkle three kinds of spices, not brush sauce. Some people like to brush sauce or pickle, which is not delicious.
If the mutton string feels dry, you can brush some salad oil to cool down and seal the moisture of the mutton. Some people like onion oil, some people like to use chicken oil, and some people like to brush sheep oil. Let us all love each other.
Seeing that the mutton is a little discolored, sprinkle a little salt at this time.
Turn it over several times to avoid burning. The unpalatable kebabs are all badly cooked. Charcoal fire is the most difficult to control the stable temperature. A big fire needs water to cool down, and a small fire needs a fan to help warm up. If the kebabs are big, drill them with a flat iron and bake them for a while, which is the limit for about four or five minutes.
When the mutton is almost completely discolored, sprinkle with pepper cumin. Some people like to eat sesame. Anyway, I like mutton kebabs with three seasonings. Cumin is best crushed before use.
It will be fine when the meat is bubbling with oil, and the kebabs can be eaten. I like to stand by the stove and eat hot mutton kebabs directly. Some kebabs are marked with iron, which is very hot.
It would be nice to have original strings. Now there are about 30 strings of Shenyang mutton in 32 yuan. I think the price of ten dollars for six strings is acceptable. The air in the street is filled with burnt smell, the lean meat of the sheep is huddled and the fat of the sheep is roasted into oilseeds. Cumin is mixed with the smell of hot sheep oil and comes out as soon as it burps. This is also the reason why northeast people like original barbecue.