Briefly introduce the process of skewering: 1. It is best to choose the mutton of that year, and it is the fresh meat slaughtered that day. Cut it into strips of about1.5x1.5x3cm, or cut it smaller. Depending on the size of the drill bit and the width of the furnace. 2. Each string contains 4 pieces of lean meat and 65,438+0 pieces of fat meat. Pay attention to keeping the distance of each string consistent. At the beginning, the length of mutton skewers was longer than the width of the stove. 3. The ingredients are only salt, cumin and Chili noodles. 4. Special furnaces for electrical appliances, flat drills and anthracite. 5. The kebab and onion slices are soaked in water together. Take out the 10 kebab. After the anthracite has been burnt red, put it in the oven and bake it neatly (be sure to take the barbecue away when there is oil dripping, and put it on when the fire is extinguished, so that the fan can be used to avoid fire). Bake for a few minutes, and when you see that the meat is discolored, pick up all the roast meat and turn it over. Turn it over in a few minutes, then sprinkle with cumin and Chili noodles.