问题描述：
太难了 有简单点的么
问题解答：
新疆烤串
Xinjiang kebabs are a snack which is popular nationwide in China, Kebabs can be found in the streets and bazaars throughout Xinjiang. Chunks of mutton are strung on a skewer and roasted over charcoal. The kebabs are turned continually, and when they are almost done, salt, pepper and other seasonings are sprinkled on them. Kebabs are crispy outside and tender inside, slightly salty and hot. They are not greasy and have no unpleasant smell.
Character
The meat is very tender and not chewy. Together with some chilly pepper or spicy sauce, Kebab is more flavorful and you won't feel sick even after eating alot of them.
The best part about kebabs? They are super cheap! One kebab costs one RMB, the equivalent of 15 cents, so the plate of kebabs in the picture above probably cost us close to $3. It's not a full meal in itself, but it makes for a nice side order. Although the best kebabs are found in Xinjiang, you can find them in almost any major city in China. Once you find a Muslim restaurant or a Muslim quarter, you'll find lamb kebabs.
What Makes It Delicious
There are 3 reasons why shish kebab is so delicious.
One is because of the excellent Xinjiang mutton.
A two-year-old sheep is slaughtered and skinned, daubed with salt inside and outside, and then coated with a mixture of eggs, chopped ginger and scallions, and pepper. The sheep is put into a stove to roast for about an hour until it turns golden brown.
Another is because of the special spice. The fuels used are always blind coal and firewood. Nowadays, there is a kind of oven that is healthier and more economic, convenient.
The third reason is that Xinjiang has the best experts at cooking lamb kebabs. Come to think of it, they're experts at everything having to do with sheep meat and all other body parts. Because they are usually Muslim, naturally they can't eat pork. While this does leave chicken and fish as options, they usually forgo these two and make every dish with some part of the lamb.
How to Make It
As the most famous of Xinjiang snacks, kebabs are chunks of fatty and lean lamb meat skewered on a wooden stick and roasted over charcoal. The kebabs are turned continually, and when they are almost done, salt, pepper, and other seasonings are sprinkled on them. Kebabs are crispy outside and tender inside, and slightly salty and hot with their peculiarly strong flavor of Ziran (a kind of aniseed). They are not greasy and have no unpleasant smell.
Meat is also roasted in an oven pit 120-150 degrees Centigrade. Cubes of mutton coated with a mixture of eggs, ginger, pepper, salt and flour are placed in the pit, and the firewood is removed. The mutton is left for 30 minutes.
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