Xinjiang mutton kebabs can be said to be popular snacks all over the country and are favored by the masses. In order to make kebabs more convenient and hygienic, be accepted by more people, and let this snack go abroad as soon as possible, Muslim chefs changed the barbecue method to frying, and the barbecue was fresh and tender, and the taste was mellow. It is not only a famous dish in Xinjiang, but also a typical flavor snack variety.

From the point of view of scientific diet, fried barbecue has no smoky smell of oven barbecue and no harmful components in fried tobacco leaves. Relatively speaking, it is rich in nutrition and tastes more like raw materials and condiments. After the fried barbecue is made, the appearance is red and bright, the oil is rich, the meat is tender and salty, and the cumin flavor is rich. This dish can be cooked by ordinary residents in Xinjiang, and even the Han people in Xinjiang have many experts in frying barbecue.

There are two kinds of fried barbecues. A kind of fried barbecue is developing in the direction of refinement. For example, hanging paste, fried barbecue and other finished products are directly served as famous dishes at mass banquets. The other is dry-fried barbecue, just like oven barbecue, which is eaten with thin cakes and has a very unique flavor. The development of fried barbecue will be electric roasting, special oven roasting for liquefied gas and special cooking pot, which will become new processing fields of fried barbecue.

6. Roast whole lamb

Roast whole sheep is the most precious dish in Xinjiang cuisine. The process of making roast whole sheep is to choose a fat sheep about two years old, cut a mouth about ten centimeters in the abdomen, put a hand into the right atrium in the chest cavity, and cut off the arterial blood vessels. Sheep die of excessive blood loss, which is called "grasping the heart sheep". Compared with the traditional slaughter method of wiping the neck, the heart-grasping sheep is clean and tidy, and the external body damage is small. After controlling the blood from the body, scald the wool with water and remove the internal organs. Wash the inside and outside of the sheep with clear water, sprinkle all kinds of spices into the abdominal cavity, and brush the outer body with a layer of sugar paste and sesame oil. When the body is blown by the wind and no longer drips, it is hung by a chain and put into the oven. The laying of the oven is very particular. It is cylindrical inside and outside, and there is a straight channel about 100 cm inside. The wall is very thick for heat preservation. The burning material is Haloxylon ammodendron growing in the desert. Haloxylon ammodendron is hard, with less smoke and more fire. After four or five hours of high temperature hanging and roasting, the whole sheep can be roasted. Roasting whole sheep requires eighteen processes. The roasted whole lamb has to undergo some shaping and modification. Lift the sheep to a big wooden pallet, let its front legs lie prone, its rear legs bend in the center of the tray, and put some green leaves in the sheep's mouth, just like eating grass. Tie a red ribbon around your neck to show your nobility.