Mongolian meat kebab(meng gu da rou chuan )

Mongolian meat kebab

Introduction:

"Mongolian barbecue kebab is a kind of snack popular all over the country and favored by the masses. No matter where you go in Inner Mongolia, there are kebabs, including roast mutton, roast beef and roast pork. Now in restaurants, besides ordinary kebabs, there are also bamboo stick kebabs and net oil kebabs. Some of them are fried, and the raw materials are almost the same. "

Production steps:

Step 1: prepare the main raw materials, a piece of pork eyebrow meat, and half an onion. A bottle of Zhuhou sauce, cumin powder, Zanthoxylum powder, chili powder

Step 2: cut the pork eyebrows into small pieces

Step 3: slice half of the onion

Step 4: shred ginger and slice garlic

Step 5: add 1 tbsp salt, 2 tbsp sauce, 1 tbsp oyster sauce, 1 tbsp soy sauce,

Step 6: add a spoonful of cumin powder, a spoonful of five spice powder, chopped onion, ginger, garlic, cooking wine

Step 7: grind the right amount of black pepper and half a teaspoon of chili powder

Step 8: stir well and marinate for 2 hours

Step 9: stir fry pepper in a wok over low heat

Step 10: put it into the cooking machine and break it into pepper noodles for standby (the newly made pepper noodles are more spicy)

Step 11: blanch the bamboo stick in boiling water for half an hour in advance

Step 12: take out the pickled diced meat, and string all the diced meat into large kebabs in turn

Step 13: put the kebab into the non stick baking plate, sprinkle cumin powder (if not, put a layer of tin foil on the baking plate)

Step 14: put into the oven preheated at 200 degrees, put in the middle of the oven and bake at 200 degrees for 10 minutes

Step 15: take it out after 10 minutes, sprinkle with cumin seeds, pepper powder, chili powder, brush with a thin layer of oil, put it in the oven and bake for 10 minutes

Step 16: the delicious meat kebab is out of the oven. When you eat it, brush dry chili powder and Chinese prickly ash powder to taste better

Materials required:

Pork eyebrow meat: 800g

Onion: half

Chili powder: appropriate amount

Chinese prickly ash noodles: right amount

Cumin powder: right amount

Oyster sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Jiang: one piece

Garlic: right amount

Raw soy sauce: 1 teaspoon

Black pepper: right amount

Oil: right amount

Zhuhou sauce: 2 teaspoons

Five spice powder: 1 teaspoon

Note: 1. Like a little tender can be relatively reduced time, in addition, due to the size of the individual cut diced meat, so baking temperature and time should be considered, if cut too much, try to eat when not ripe, must be roasted to eat before health Oh. 2. Bamboo stick can be disinfected by soaking in boiling water, and it is not easy to paste when baking. 3. It's better to choose the fat and thin pork eyebrow meat, which tastes better and is tender. 4. Choose the right temperature according to the vitality of the oven and the size of the meat

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: spicy

Chinese PinYin : Meng Gu Da Rou Chuan