1. Choose meat. Mutton is basically available in all parts, mainly depending on whether you like fat or thin. Beef is more particular, because the fiber is thicker, so you should choose the back of the cow, such as the upper brain and eyes, or the tenderloin (the best, but also expensive)

2. Marinate first. Add various seasonings according to personal taste, such as soy sauce, oyster sauce and fish sauce, and add chopped green onion. No salt, experts say salt first, wrong! The meat baked in this way will be old. Finally, pour the salad oil (don't forget), mainly to prevent the meat from dehydration. You can't stir quickly when stirring, but turn it by hand. Keep it in the fresh-keeping room of the refrigerator for 3 hours-two days-and keep it outdoors in the shade in winter. Turn it by hand and beat it repeatedly before roasting, mainly to let the meat fully absorb the juice.

In order to prevent smoking and fire, the stick must be soaked in water before use.

4. When baking, the charcoal fire should not be too strong. This is a medium fire to prevent burning. Add pepper, cumin and salt in the second half. To use the oven, you should heat it for ten minutes, then put the mutton string in, stew it for 30 minutes on low heat, and then take it out with seasoning. Finally, it is best to wait in the oven for 2 minutes, so that the meat will rebound and taste better.

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