Eggs, pepper, monosodium glutamate, cooking wine, pepper, Chili powder and cumin powder should be salted first, and then strung together for roasting. If you roast it in your own home with friends and family, don't marinate it in advance, because the marinated mutton is not original. Ginger, starch, eggs, beer, chicken powder, monosodium glutamate. You don't need tender meat powder. I won't say the proportion, it's an industry secret!
The meat baked in this way is tender and smooth, with less water loss and rich mutton flavor. Previously, roasted mutton cumin was only used in northwest Xinjiang. Add leather teeth to remove fishy smell, starch and egg meat will be tender, add salt, cumin and Chili noodles when baking, and adjust the time to 10 minute when mastering the heat. Put the baking tray into the oven cavity, and after 10 minutes, take out the roasted mutton skewers and eat them. Moreover, mutton skewers that can't be sold all day will change color the next day in the refrigerator, and the taste is extremely poor.
Others only sprinkle salt. Northern Xinjiang is basically cumin, spicy noodles and salt. I like black pepper and salt, but the meat must be local fresh mutton. You can sprinkle salt and cumin, and if you like spicy food, you can have some Chili powder with cold beer. It's very nice. Add leather teeth to remove fishy smell, and add starch to egg meat, which will be very tender. Add salt, cumin and Chili noodles when baking. Just keep the heat ... add cooking wine, soy sauce, starch, salt, cumin powder, pepper, Chili powder, chicken essence and sesame oil, stir well and marinate for about an hour.