Accessories: salt, ginger, onion, pepper, aniseed, Amomum tsaoko, Amomum villosum, cinnamon, dried tangerine peel, cumin granules, cumin powder, Chili powder, rosemary, garlic, soy sauce, honey and white wine.

Crispy roast lamb leg

1

Rinse the leg of lamb with warm water, cut off the fan bones in the first half with a knife (mainly determined by the size of the oven at home), scrape off the oil slick and stolen goods, rinse it again, and cut it with a flower knife for convenience.

2

Slice onion and ginger for later use.

three

Put the leg of lamb in a pressure cooker, and add ginger, onion, garlic and white wine; Zanthoxylum bungeanum, aniseed, Alpinia katsumadai, Amomum villosum, Cinnamomum cassia and Chenpi.

four

Cover the pot, bring it to a boil, add a pressure limiting valve after SAIC, turn off the fire for 20 minutes, add salt, cook for 5 minutes, and then soak it in the original soup for 5-8 hours.

five

Take out the leg of lamb and coat it with salt, rosemary, cumin and cumin powder.

six

Put in a fresh-keeping bag and refrigerate for about 8 hours.

seven

Pickled leg of lamb, smeared with honey water and Chili powder, and supplemented with cumin.

eight

Brush the baking tray with oil, add the leg of lamb, and preheat the oven to 250 degrees.

nine

Put the baking tray in the oven, adjust the temperature to 220 degrees and bake for about 15 minutes.

10

Take out the leg of lamb and add some honey water, cumin powder and Chili powder.

1 1

Put the baking tray on the first floor and bake for about 15 minutes.

12

Take it out and sprinkle with a little cumin noodles and Chili noodles.