Who knows how to make Xinjiang barbecue delicious?

Preparation materials: beef (fat and thin) 500g, ginger juice 40g, onion 150g, monosodium glutamate 5g, coriander 50g, sugar 25g, yellow wine 10g, sesame oil 30g and soy sauce 75g.

Production method: 1. Select the meat, remove the tendons first, then put it in the cold storage or freezer for freezing, and then slice it. When cutting, remove the edge and head of the frozen meat, and cut off the cloud skin (that is, a film attached to the meat), brittle bones and unfinished fascia, leaving the most tender meat core;

2. Then put it horizontally on the chopping block, cover it with a white cloth to expose the meat with the width of 1cm on the right, put the five fingers of the left hand together and lay it flat forward, and press the meat and cloth with the palm of your hand to prevent sliding;

3. Take a knife in the right hand, cut it next to the thumb joint of the left hand, and pull it back and forth like a saw;

4. When the meat is cut to half the thickness, use the blade to pull the upper half of the cut meat, and then cut the meat to the bottom, so that each piece of meat can be folded in two layers or cut into pieces.

Every 250g of meat can be cut into 40 to 50 pieces of meat with a length of 20cm and a width of 5cm, but frozen meat can only be cut into 30 to 40 pieces. The cut meat is18cm long, 4.5cm wide and no more than 0.3cm thick;

6. Put the meat neatly into the plate;

7. After the barbecue is heated, wipe it with raw tail oil;

8. Then, put the soy sauce, yellow wine, ginger juice, sugar, monosodium glutamate and sesame oil into a bowl and mix them together.

9. Put the meat slices in the seasoning and soak them a little;

10. Immediately put the shredded onion on the barbecue grill, then put the soaked meat slices on the shredded onion and turn them over with special bamboo chopsticks (50 cm long) while roasting;

1 1. After the shredded onion is baked to be soft, spread out the meat and onion, put it into the coriander section cut to the length of 1.32 cm, and continue to turn over;

12. When the surface of mutton is a little burnt, it is successfully roasted.