With the rapid development of social economy, information and network, all aspects of our food culture have been fully communicated. We also like roast whole sheep very much. It is worth mentioning that the unique fragrance and special customs of roasted whole sheep also make everyone feel very yearning. For roast whole sheep, if you want to be crisp outside and tender inside, first remove the acid from the sheep and then pickle it. Generally speaking, we need to marinate the sheep in the cold storage for 38 hours, which will taste better. I hope everyone can know this. At the same time, we need to pay attention to an old saying in China, which is called "pigs don't want it"

1. How to prepare the seasoning for roasting whole sheep?

Generally speaking, at the beginning of curing, it is necessary to prepare a proper amount of onion, chopped coriander, chopped carrot, chopped ginger and Allium mongolicum Regel to better remove the fishy smell of sheep, and then prepare 30g of perilla, pepper, yellow wine, Mongolian king wine and white wine, and soak the mutton in these seasonings for curing for about 90 minutes. At the same time, it should be noted that it must be fully cured during the curing process.

2. What should I pay attention to when roasting whole sheep?

Generally speaking, in Xinjiang, whole sheep are roasted with charcoal fire in brain pits, which will be more delicious. However, if you want to simply draw whole sheep, it is also very simple to cook a delicious dish with electric baking. I hope everyone can understand this. At the same time, it should be noted that when roasting the whole sheep, the sheep must be covered with tin foil, which can better avoid scorching.

3. What other skills are there to eat roast whole sheep?

As we all know, roast whole sheep is a very delicious food, so we need to pay attention to the fact that in the process of making roast whole sheep, we must make dipping sauce. I hope everyone can pay attention to this matter.