Where is the mutton string delicious?

As one of the traditional cuisines in China, mutton kebabs have always been loved by people, but which part of mutton kebabs is the best? This is a controversial topic. Next, we will introduce three common parts of mutton kebabs and discuss their characteristics and eating methods.

First, the kidney. Kidney is the waist of sheep, and it is one of the most tender parts in mutton. Kidney meat is delicate and delicious. To eat mutton skewers and kidneys, it is necessary to master the heat properly, roast them with slow fire, and always keep their humidity with an oil brush. The kebabs made of kidney are not only delicious but also tender and smooth, which is very popular among many people.

Followed by baking fat. Roasting fat means adding some white oil to the mutton. Roasted mutton has high fat content and delicious taste, which can increase the taste of the whole mutton string and enrich it. After the roasted fat meat is cooked on the stove, the oil will penetrate into other parts of the meat, making the whole mutton string more awesome and showing the delicacy of mutton vividly.

Finally, a string of heart meat. Leg muscle, also called sheep belly, is the stomach of sheep. The meat with a string of hearts is tough and has a unique taste when bitten. When the kebab is roasted, it should be scalded with boiling water first, so as to maintain its elasticity and taste. In addition, kebabs can also be matched with some hand-made seasonings, such as Chili powder and pepper powder, which can enhance their taste.

Generally speaking, kidney, roasted fat and kebab meat are common ingredients in kebab production. If you want to taste the best kebabs, you need to choose good materials and a good kebabs chef to roast them. I hope this article can provide some reference for friends who like mutton kebabs, so that everyone can better appreciate the charm of food.