2013-7-31 15:57:00 From: http://www.theworldofchinese.com


500g lamb

120g onion

7-10g salt

150g water


Chili powder (optional)

Bamboo or steel skewers  


Remove the tendons, and cut the meat into 2 to 3 cm slices, about 3 or 4 cm long.

Mix the lamb with the minced onion, salt and water. Stir until the lamb absorbs the water. Allow to sit for four to six hours, stirring occasionally.

Brush the skewers with oil and thread the lamb onto the sticks. Include at least one piece of fat in the middle of each skewer.

Cook on a barbecue, or a rectangular Xinjiang chuan'r box. Turn the meat frequently.

As the lamb cooks, it will shrink. Scatter cumin and chili powder down both sides as it cooks. When no more juice comes out, it's ready.


中文 English 日本語 한국어 Français Deutsch Русский язык Español Português عربي Melayu Indonesian Italiano Монгол Tiếng Việt Lao BIG5

·Study in Beijing ·Study in Shanghai ·Study in Chongqing ·Study in Guangdong ·Study in Heilongjiang
·Study in Jiangsu ·Study in Shandong ·Study in Shanxi ·Study in Sichuan ·Study in Anhui ·Study in Tibet
·Study in Henan ·Study in Hunan ·Study in Hebei ·Study in Jiangxi ·Study in Shaanxi ·Study in Zhejiang
·Study in Liaoning ·Study in Hubei ·Study in Tianjin ·Study in Yunnan ·Study in Fujian ·Study in Qinghai
·Study in Guizhou ·Study in Ningxia ·Study in Hainan ·Study in Guangxi ·Study in Gansu ·Study in Jilin
map Need Assistance? Have Questions?  Skype: www.admissions.cn  E-mail: Help@admissions.cn
Copyright © 2004-2014 Admissions.cn Inc. All Rights Reserved. 京ICP备10029054-1号