Mini mutton kebab(mi ni yang rou chuan )

Mini mutton kebab

Introduction:

"Mutton kebabs are loved by everyone, adults and children! It's easy to make. Cut the mutton into small pieces, marinate it and put it on the bamboo stick. If you have an oven, you can bake it. If you don't have an oven, you can fry it in a pan. Don't forget to sprinkle the hot pepper noodles, cumin powder and cumin granules. It's up to you whether it's slightly spicy, medium spicy or super spicy. Show off the new start of the frying pan, it really has the meaning of open fire barbecue. In order to make a good pot and good entrance, it is specially made into a "mini" type, which is quite artistic

Production steps:

Step 1: remove the fascia of the leg and cut it into small pieces with the fat of the sheep;

Step 2: add salt, cumin powder, chili powder and salad oil to the mutton;

Step 3: grasp, grasp, grasp , while grasping and mixing, let the mutton eat all the seasonings, marinate for 30 minutes;

Step 4: put the mutton into a string with a small bamboo stick, two pieces of lean meat in each string and one piece of fat meat in the middle;

Step 5: heat the frying pan and brush with a layer of salad oil (except the amount);

Step 6: put the kebab into the pot evenly;

Step 7: Fry one side and turn it over;

Step 8: Sprinkle proper amount of chili powder and cumin in the middle according to your own taste, and fry until the fat is "Zizi" and greasy. (in the oven, preheat at 180 degrees and bake for 7 or 8 minutes, or sprinkle with chili powder, Cumin Seed and powder).

Materials required:

Mutton: 300g

Sheep fat: moderate

Salt: 1 / 2 teaspoon

Chili powder: 1 teaspoon

Cumin powder: 1 tsp

Salad oil: 1 teaspoon

Hot pepper noodles: right amount

Cumin granules: moderate amount

Note: with fat meat will be very fragrant, but fat can not eat, ha ha~

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Mi Ni Yang Rou Chuan