How to air-dry mutton

Air drying refers to baking, not natural air drying, as follows:

Preparation materials: mutton 10 kg, onion, ginger, garlic, 20 pieces of fragrant slices, 20 pieces of cinnamon, 50 tablespoons of cooking wine, 80 grams of salt, 20 tablespoons of spiced powder and 20 tablespoons of black pepper. Seasoning bowl, oven, chopsticks.

Step 1: cut the prepared mutton into finger thickness, not too small, because the moisture will be seriously reduced after drying.

Step 2: Add salt, soy sauce, cooking wine, ginger, Chili powder, cumin powder, ginger powder, pepper powder and cumin granules.

Step 3: spread a tin foil paper plate, 1 kg mutton, put a plate and a half, and put a plate after shrinking.

Step 4: preheat at 180℃ for 10 minute, add the cured mutton and turn on the hot air function, and bake for 20 minutes.

Step 5: After the final roasting, wait for the preheating to dissipate and take out the dried mutton.