Lamb tendon soak in water to remove the blood, the middle of the water change, cold water under the lamb blanching, warm water to wash and standby, start a pot burst ginger and spices, under the lamb tendon fried, fried for a while to add the tofu milk to continue to stir-fry, the side of the pot pouring into the wine (it can be red wine, white wine, veggie, and easy to be digested, eat more lamb shank meat can improve the quality of health, improve the ability to resist disease.

The most common practice of leg of lamb is stewed or roasted leg of lamb. Whether it's winter or summer, eating more lamb can remove dampness, avoid cold, warm the heart and stomach, and is rich in nutrients, with no harm done. (What you have on hand will do.) Add some soy sauce and honey, bake in the oven at 220 degrees for 20 minutes, remove and turn over and bake for another 20 minutes or more. Sprinkle the appropriate amount of cumin powder chili powder white sesame, material sauce, Jianyang lamb soup can not be separated from the curd, plus a small piece of curd, some millet chili, cilantro, green onions, and then a little bit of milky white soup, mix well, clip a piece of steaming lamb, dipped in the bowl of the material, put in the mouth, curd and lamb combination, wonderful, lips and teeth fragrance. A delicious roasted leg of lamb can be enjoyed.

Roasted leg of lamb is a traditional Chinese cuisine, just done roasting leg of lamb meat crispy, flavorful, color specific method is as follows: leg of lamb cleaned, dry yellow sauce, sweet noodle sauce into a bowl, diluted with water to open, it is best to pass through a sieve to remove the dregs of the sauce, seasoning into the seasoning box, the pot into the water that can be no more than the leg of lamb, and then put the ginger slices, seasoning, sauce to boil, and then put into the leg of lamb, boil and turn the U.S. meat ten grams, donggou Yipin fresh soy sauce 2 pot to stay in the oil, fried onion, ginger and garlic, celery, onion cilantro moderate, put a spoonful of bean paste stir-fried, put a little hot pot base, a spoonful of soy sauce, 1 spoonful of cooking wine, a little fermented bean curd, add the water to boil, put the right amount of salt, chicken powder, sugar, pepper, a little old soya sauce to adjust the color, pour in the deep-fried lamb shanks, open the 0 grams of adjusted to the spice water to adjust the mouth. With a syringe, the tuned seasoning juice into the lamb chops and leg of lamb meat, that attention must be played evenly, leg of lamb meat thick place to moderate a little more seasoning juice after marinating with round onion ginger for about two hours.