1, roast mutton with red willow branches will make the fat crisp, the lean meat elastic, fat and thin, and the meat fresh and juicy.
2. In addition to its large size and rich aroma, the red willow kebabs have a different flavor, with crispy mutton skin and full and tender meat. When roasted with red willow branches, it will add a few dividends and willow fragrance, which is more authentic.
3. Red willow branches are cut off and made into special barbecue labels, which are used for skewering mutton barbecue, and the fragrance is even more unique.
The branch is tough enough, so the locals use it as a stick for barbecue. The mutton in southern Xinjiang is lean and chewy, as tough as the branches of red willows.
4. After kebabs are placed on the red willows, they are roasted on charcoal fire. During the roasting process, the fat rich in vitamins in the red willow flowed out and infiltrated into the mutton, which not only added nutrition to the mutton, but also changed the taste and had a unique plant fragrance.
In the process of baking, fresh willow branches will secrete viscous willow juice. After putting mutton, under the smoking of charcoal fire, it can not only decompose the flavor of mutton, but also distribute the unique flavor of willow to the meat. When the meat is almost cooked, put it on it and let it absorb the oil baked in the mutton, and the whole naan will be more crisp. Mutton with naan is definitely a good meal.