Mutton, four people, 2 Jin of meat

Charcoal machine charcoal and fruit charcoal

Zimanbao

Proper amount of salt

Appropriate Chili noodles

Sesame proper amount

Spiced powder right amount

Save the recipe in your mobile phone. 1 Remember that the master of kebabs outside always does an action, that is, grab one by his left hand and pat each other. This action is divided into two steps. The first step is to pat the oil produced by high temperature on the meat above. The oil droplets will produce a lot of smoke, which is necessary because this smoke drops on the carbon. When protein encounters high temperature, it will produce a unique burnt smell, and then it will be smoked on the meat.

The best taste must be the simplest way. Wear in proportion to fat and thin. Some people like to eat fatty oil, so put more oil on it. Sheep tail oil is generally used as oil. Go to the meat place and ask for sheep tail oil.

Step 3 Pliers and clamps are used to lay the carbon flat, and only a uniform fire can bake delicious meat.

The same is true of seasoning. Cumin catches fire easily. The big taboo of mutton kebabs is open fire, that is, you can't see the fire. So I often see a barbecue chef holding a fan in his hand, which is used to put out fires. Some people prick a hole with a mineral water bottle and stab the water to put out the fire.