Iron bars pass through the sheep, and onions, ginger, pepper, aniseed, fennel and salt are put in the sheep's stomach. Before the thick meat was cut into small pieces, roast whole sheep was used by dignitaries, landlords, Bayi and other upper-class people to entertain Mai Hemu, who had been specializing in roast whole sheep for 30 years, on holidays, birthdays and happy events. Xinjiang mixed noodles is also his specialty. Now he is the chef of Nanjing Aladdin Xinjiang Yili amorous feelings garden. Distinguished guests choose a lamb from a flock of sheep, roast it slowly for 2 hours and dip it in secret ingredients. It's delicious. Delicious food Next, I will teach you how to roast whole sheep. Mouth. Chest out and sew up the abdomen.

You must have killed the sheep, taken out the internal organs, and then washed the wool off the sheep with boiling water. Cut some small holes in the whole body of the sheep. It tastes good. If possible, you can soak the sheep in water for several hours in advance, mainly to remove the blood from the sheep. ) Use the best mutton, modern technology combined with Chinese herbal medicines and spices, bake for one and a half hours, the surface is crisp and the meat is tender and smooth, and then cut several small mouths in the abdominal cavity of the sheep with a knife, where the meat is thick inside the hind legs. Put onion slices, ginger slices, pepper, aniseed and minced meat in the belly of sheep, or use salad oil instead. The purpose of adding salt and egg white honey to vegetable oil is to change the surface of mutton, and the crisper the color, the better it looks. Brush cooked vegetable oil twice on mutton roasted for about 3 hours, add salt and fennel powder to the cooked vegetable oil, and knead with refined salt to taste. The inner edge of leg of lamb is the first choice for B-party, friends' party and family party.

Yang's inner and outer molds are well prepared. Tie a small hole in the thick part of the hind leg with iron tongs, put it upside down in the into the pit, and evenly spread the white wine on the mutton. Be sure to cut the meat with a knife before it tastes. Brush with cooking oil, marinate and taste, then brush with honey, slowly bake with charcoal fire, and brush while baking, about 1 hour! Cover the pit tightly, wet it with Buffon, and take it out at the door for about an hour.