Recipe introduction: brown color, crisp outside and tender inside, fresh and delicious, oily but not greasy.

material

Ingredients: sheep front leg meat 1500g,

Accessories: onion (white skin) 250g,

Seasoning: pepper 10g, pepper 10g, geranium 1g, cumin 1g, egg 50g, pea starch 25g, salt 75g, peanut oil 180g.

working methods

1. Trim the front legs of fresh sheep, and then poke some small holes with skewers to taste. Put the finished leg of lamb in a pot, add salt and pepper noodles, rub evenly and thoroughly, add cooking wine, pepper, cumin powder, fragrant leaves and chopped green onion, and marinate for 40 minutes.

2. Steam the salted leg of lamb on the drawer. Take the steamed leg of lamb out of the drawer, drain the soup and dry it. Beat the eggs in a bowl, add corn starch, make a thin paste, and then spread it on the leg of lamb, evenly.

3. Put the pasted leg of lamb in an 80% hot oil pan and fry until cooked. Remove and drain.

4. Boned the fried leg of lamb, put it at the bottom of the plate, put the meat slices into a big plate and sprinkle with cumin powder to get the finished product.