Spices: cinnamon 15g, fragrant leaves 15g, tsaoko 20g, clove 10g, galangal 15g, dried tangerine peel 20g, cardamom, fennel 10g, pepper 20g, mountain pepper 20g (Inner Mongolia specialty, dried tangerine peel) Astragalus membranaceus15g, rhizoma anemarrhenae10g, star anise10g, and speranskia tuberculata 5g.

Seasoning: 750g of salt, 0/500g of cooking wine/kloc-,300g of monosodium glutamate, 250g of red pepper, 500g of fresh tomato, 500g of celery, 300g of coriander, 400g of red and white radish and 200g of onion.

Ingredients: A, parsley section, shredded carrot, shredded onion, shredded cucumber, pancakes. B, sweet noodle sauce, mashed garlic, leek sauce and hot sauce.

Pickling: 1, add 35 kilograms of water to the pot, add spices to the fire, and roll to cool for later use. 2. Take 65,438+050g of salt and 65,438+000g of monosodium glutamate (ground into powder) and sprinkle them evenly on the mutton (dry-marinate first to achieve the purpose of savoring), marinate for 40 minutes, then put them in a special plastic box for pickled sheep, pour in chilled spice water (it is best to submerge the whole sheep), and add seasonings to soak them for 65,438+000. Spray whole sheep with boiled water (because crispy water contains sugar, it can only be hung on scalded raw materials, and it is difficult to brush crispy water without scalded water), brush crispy water and hang it in a ventilated place for 30 minutes (or blow it with a fan 15 minutes) until the skin is dry.

Roasting: Take 2kg of machine-made charcoal, put it into a sheep roasting furnace, and burn it until the temperature in the furnace reaches 200-250 degrees. Hang the whole lamb in an oven with a constant temperature of about 200 degrees, bake it for 3.5 hours until it is cooked, open the air door, then color it with fire, bake it until the whole lamb is golden yellow or crimson, then put it on a special cart for the whole lamb and serve it with ingredients.