Seasoning: fresh soy sauce, oyster sauce, cumin, sesame, Chili powder, star anise and pepper.

Tools: cooking pot, oven.

Exercise:

1: One leg of lamb, washed.

2. Boil the pot and boil the water. After the water boils, add the leg of lamb, add a spoonful of salt, an octagonal, a few peppers, 1 red pepper. Boil the water 10 minute. Simmer for half an hour. The soup is cold, heat it. The wok I used was a little small, so I divided the leg of lamb into two parts at the calf joint.

3. Take out the cooked leg of lamb and cool it to control the moisture.

4. Cross the leg of lamb. The knife edges are about 1cm apart, and the knife edges are deep enough to cut sheep bones.

5. Mix 2 tablespoons of oyster sauce and 3 tablespoons of fresh soy sauce.

6. Brush the prepared soy sauce evenly on both sides of the leg of lamb. Immerse each blade in soy sauce. Let's stand for half an hour. (The prepared soy sauce can be brushed twice, so that the leg of lamb can slowly absorb the flavor of soy sauce. )

7. Sprinkle cumin, sesame and Chili powder on both sides of the leg of lamb.

8. Preheat the oven in advance and bake the baking tray at 220 degrees in the middle layer for 40 minutes. When it is time to take out the leg of lamb and turn it over, you can sprinkle some cumin and Chili powder appropriately and bake it for 10 minute.