Sheep flour 1 piece (weight about 1000g), 50g raw vegetable leaves. 25g of seasoned garlic hot sauce, 5g of cumin grains, 2g of cumin powder, dried Chili noodles 15g, fennel powder 1g, sesame and sesame oil 10g, 5g of Jiang Mo and celery powder, 20g of cooked peanuts, 20g of wild perilla powder and egg liquid, and 30g of dried starch and salt and pepper.

working methods

1. Wash the sheep's face, put it in salt water and boil it with strong fire, then simmer it for 45 minutes and take it out; Uniformly mixing garlic Chili sauce, cumin granules, cumin powder, dried Chili noodles, fennel powder, wild perilla powder, sesame seeds, Jiang Mo, celery powder, salt and pepper, sesame oil, chopped cooked peanuts and egg liquid to form pasture barbecue sauce.

2. pat the sheep's face with dry starch, put it in salad oil that is burned to 70% heat, soak it in the fire for 2 minutes, and then take it out of the pot.

3. Cross-punch a cross knife with a depth of 2/3 from the inside of the sheep face, brush the pasture barbecue sauce evenly on both sides, bake in an oven at 280℃ for 3 minutes, take it out, and use raw vegetable leaves as the bottom.