1. Material selection: Pigs, cattle, sheep, chickens, geese, frogs, brightly colored vegetables and fruits are selected for curing and baking.

Second, the formula: mutton skewers: the amount of spices added should be based on 5 kilograms of fresh meat.

Xinjiang mutton kebab (produced in Wuhan) 1.5 package, monosodium glutamate 70-90g, refined salt 36g, ginger and chives 40g each, sugar 7g, minced meat 25g and sweet potato starch 250g.

Put the raw materials into the cut meat strips, stir them evenly, marinate them for 10 minutes, and then skewer them with bamboo sticks and bake them.

Third, skewering meat: first wash the meat and vegetables to be roasted, and then cut the meat into square strips with a length of 2-4 cm and a width of 0.8 cm (it can also be customized): ribs are priced according to your local market price; After scaling the fish, break it, gut it, wash it, and cut it into pieces 12 cm long or the whole fish with infinite length: lotus root is used to pierce the raw lotus root.

Other practices:

Mix salt, pepper powder, soy sauce, white wine and cut fat and lean meat, seal them with fresh-keeping bags and put them in the refrigerator for about four hours. The longer the time, the more delicious the meat will be.

Soak the bamboo stick in salt water, and then control the water to dry. After the washed colored peppers are pitted and cut into pieces, they are mixed with the pickled kebabs and put into a baking tray with tin foil paper laid in advance.

Brush the kebab with cooking oil evenly, and brush both sides to avoid sticking tin foil. At the same time, preheat the oven, fire up and down 200 degrees and bake for 20 minutes.

Turn over every ten minutes. When the meat is cooked, you can wash the chives and parsley and cut them into small pieces for later use.

After baking, put it on a small plate and sprinkle with Chili noodles, shallots and coriander.