1. Practice of roasting whole sheep: There are three kinds of roasting whole sheep: pit roasting, open-air roasting and oven roasting. Generally choose a sheep of about 20 kg. After slaughter and peeling, marinate with seasoning for half a day. Bake in a stuffy oven for about 3 hours after putting on the shelf. When roasting, mix Redmi and brown sugar with water and apply them on the back of sheep to make the skin golden and crisp. Finally, cut the knife and feed it, and put it into a professional roast mutton plate to eat.
2. Materials for roasting whole sheep: pepper, vegetable oil, water, ginger powder, salt, onion, garlic, brown sugar, charcoal, cumin powder, secret roast mutton sauce, Redmi, etc.
3. Where can I find delicious roast whole sheep? Online recommendation, the roast whole sheep in dongjiakou Hometown Hotel in Qinhuangdao is more delicious, while the roast whole sheep in yingtan is more expensive, and they are all kept in captivity. They are very fat, and they are still oily after baking. It is not recommended to eat them.
4. Cooking skills of roasted whole sheep: pay attention to the heat. If the fire temperature is high, it will be easy to paste, and the time may be longer. When coloring, you can wait until the water is dry before coloring the roast sheep. There are skills in cooking well, and every dish has its own tricks. You can search beans and fruit foods to see more recipes.