Sheep (1)

250g onion slices

250g ginger slices

30 g refined salt

70 grams of pepper

Soy sauce150g

75 grams of star anise

Sugar color 150g

75g fennel powder

Sesame oil150g

way

Practice: 1. Slaughter the sheep, scald the whole body with boiling water, wash the hair while it is hot, take out the internal organs, scrape and wash it, and draw a deep line on the thick meat inside the leg of the sheep with a sharp knife, and then it will taste when pickled. Add onion, ginger, pepper, aniseed and fennel powder into the belly of sheep, and rub them with salt to taste. At the edge of the sheep's inner leg, season with seasoning and salt. Put the sheep into a container prepared in advance and marinate it with seasoning water for 4-5 hours. After curing, take the sheep out and control the surface seasoning water to prepare for the fixation before roasting.

2. Put the salted sheep flat on the grill, tie the limbs to the four corners of the grill with iron wires, and then fix the overall approximate position of the sheep, and pad an appropriate amount of tin foil when binding, so as not to destroy the beauty of the final baked product. After the limbs are fixed, fix the sheep's spine. In order to ensure the stability of the sheep on the grill, at least three or four positions should be fixed along the sheep's spine. After fixing the spine, stretch the lamb chops outward until they are flat and fix them on the roast mutton racket. Brush with sesame oil.

3. After hanging the sheep into the special whole sheep oven, turn on the rotary switch and adjust the rotating speed to make the sheep rotate evenly and smoothly in the oven. Always pay attention to the temperature, the temperature is controlled between 200-300 degrees. If the temperature is too high, please turn off the fan and open the oven door properly to cool down quickly. If the temperature is too low, turn on the fan. If the baking time is long, please ensure that the carbon content is sufficient. Remember to fill the sink with water.

4. When you roast the sheep for six or seven minutes, you need to take it out and brush it with a knife. The direction of changing knives is to draw from beginning to end along the direction of sheep head and sheep tail, and adjust it according to the thickness of mutton. Don't scratch, the spacing is 2-3CM. The whole baking process needs to be oiled at least 2-3 times to ensure the golden and shiny surface of the sheep.

5. Take out the wire for fixing the sheep, put it in a special tray, and serve it with a special knife and fork. For your reference.