Production process

One Altay goat should weigh 10-15kg.

Each sheep requires 2500g of eggs, 25g of turmeric, 150g of Fuqiang flour (refined white flour), 500g of salt, pepper and cumin powder (also known as fennel, an aromatic seasoning special to Xinjiang) ) appropriate amount.

Soaking sheep blanks

Preparation of water for soaking sheep blanks: Crack 2 pounds each of green onions and ginger into a basin, add 2 bottles of high-quality beer, 4 taels of salt, and 3 MSG 2. Use 60 pounds of water. Use your hands to squeeze out the flavor from the green onions and ginger to make soaking water for later use.

Cut the wire

Cut the wire: Divide the original bundle of 18# thin wire into several small bundles. 1. Limb fixation wire: Take a small bundle and cut it in one place. . 2. Tie the trunk: Cut the other bundle into 3 equal parts and hold both ends with both hands facing inward in a "U" arc.

Wrap the barbecue grill

The sheep roaster (wearing cotton labor protection gloves with both hands) takes the sheep blank fixed frame and places it on the first layer of the work frame, with the hand lever in the left hand direction. Take a piece of "limb fixing wire" and fold it in half to the center point. Hold the intersection of the first crossbeam of the fixation frame and the vertical beam of the fixation frame with your left hand. Wrap your right hand around the right half of the crossbeam and pull it out toward the hand lever 5 cm from the end. , all four pulled out wires have the same length, about 20 cm; switch to your right hand and hold the overlapping point, wrap your left hand around the left half of the beam, and pull it out toward the hand pole 5 cm from the end; take the second "limb fixation" "Silk" is folded out of the center point, hold the intersection of the fourth beam and the vertical beam of the fixed frame with your left hand, wrap your right hand around the right half of the fourth beam, and pull it out toward the transmission fork 5 cm from the end, switch to your right hand and hold the overlap point, wrap your left hand around the left half of the fourth beam, and pull it out toward the transmission fork 5 cm from the end. At this point, the "limb fixing wires" of the sheep blank fixing frame are all wrapped.

Binding the sheep blank

The sheep roaster grasps the back waist of the sheep blank with his right hand, grabs the neck bone of the sheep blank with his left hand, lifts it up and places it on the fixed frame, with the vertical beam of the fixed frame as the dividing line , the two hind legs are placed between the third and fourth beams; the two front legs are placed between the first and second beams to keep the sheep blank centered and balanced on the fixed frame. The sheep roaster places the right forelimb of the lamb blank 5 cm from the end of the right half of the first beam on the fixed frame with his left hand, and holds it firmly; he holds the 20 cm winding wire with his right hand and tightens it, wrapping it in a "ten" shape. Make two turns and wrap it towards the end to fix the right forelimb of the sheep blank. With your right hand, place the left forelimb of the sheep blank 5 cm from the end of the left half of the first beam on the fixed frame, and hold it firmly; with your left hand, take the 20 cm winding wire here and tighten it twice around the "ten" junction. Wrap it towards the end to fix the left forelimb of the sheep blank. With your left hand, place the left hind limb of the sheep blank 5 cm from the end of the left half of the fourth beam on the fixed frame, and hold it firmly; with your right hand, take the 20 cm winding wire on the fourth beam and tighten it, and wrap it around the "ten" junction twice. Wrap the left hind limb of the sheep bill towards the end to fix it. Put the right hind limb of the sheep billet on the end of the fourth right half of the barbecue grill 5 cm with your right hand. Hold the 20 cm winding wire with your left hand and tighten it, wrapping it around the "ten" junction. Make two turns and wrap it towards the end to fix the right hind limb of the sheep blank. At this point, the limbs of the sheep blank have been fixed. The sheep roaster grasps the neck bone of the lamb with his left hand, grasps the pelvic bone with his right hand and stretches the lamb with both hands, stretching the two forearms of the lamb, the left and right breasts of the lamb, and the two rear thighs of the lamb to maximize the lamb. Stretch and adjust the balance of the sheep blank to the most stable position. The sheep roaster takes 3 pieces of "trunk wire" with his left hand and inserts them in sequence from the back of the lamb's backbone, neck blade, tail root, and across the sheep's backbone until it is transparent. He takes the wire cutters in his right hand and cuts through the gap at the end of the knife edge. , clamp the wire that passes through, tighten it and make the spiral part of the wire tip toward the sheep's tail to prevent unnecessary trouble during baking.

With your left hand, press the neck tip of the sheep blank tightly against the vertical beam of the fixed frame. With your right hand, take a "trunk tie" and tie it parallel to the vertical beam from the neck tip. Tighten it and stick it upside down. Take a "trunk tie" and cut it into two pieces. Hold the small "U"-shaped arc in each section, find the joint between the lamb breast rib and the second beam, insert the small "U"-shaped "trunk wire" 5 to 8 cm from the left and right ends, and twist and pull tightly to attach it upside down. Hold the plastic hard steak brush in your right hand and brush the lamb blank from top to bottom. At this point, the barbecue lamb blank has been bundled and fixed and is ready for use. It is time to bake it in the oven. The entire process is controlled to take 2.5 to 3 minutes to complete one barbecue lamb blank. Or, because of the time required to roast a whole lamb, a lamb roaster has to bundle about 25 lamb blanks in an hour!

Light the fire

After the sheep billets are bundled, they are ready to be baked in the oven. It is worth noting that roasting whole lamb is different from other food processing. Because of the best time to taste, it cannot be roasted without purpose without making a reservation 2 hours in advance. Only after receiving an order notification can the lamb roaster put the prepared lamb billets on the fire for roasting. First, ignition preparations: 1. Unscrew the pressure safety valve of the gasoline blowtorch. Open the gas filling port, add 2/3 of gasoline, tighten the filling port, tighten the pressure safety valve, hold the handle with your left hand, and pump the pump with your right hand to inject air into the bottle (usually 50 to 80 times) until the pressure tank can spray oil mist. , first release a small amount of oil and ignite it in the preheating tank to preheat. Take 4.5kg of fruit charcoal and place it in a cone-shaped stack at one end of the oven. Turn on the preheated oil lamp to a blue smokeless flame and ignite the charcoal pile. Then turn off the oil lamp and place it on the stove. In a safe place, use a powerful blower to blow the charcoal fire to support combustion until the full charcoal pile is red and smokeless, and then use long-handled iron pliers to quickly divide the charcoal fire into two symmetrical small conical fire piles.

Rack the sheep

After the fire is divided, quickly put the sheep billet on the fire. The specific operation is to bring the sheep billet to the "Z" bend of the right hand handle of the sheep roaster. In front of the furnace, grasp the "ten" of the fourth beam with your left hand, raise the handle in the direction of the sheep's neck with your right hand, lift the vertical beam tail fork with the left hand to align it with the transmission groove, and then the entire vertical beam falls into the three grooves. Start the traction motor to rotate the fixed frame carrying the sheep blanks.

Adjusting the fire

After setting up the sheep, immediately check the correspondence between the position of the sheep blank on the fixed frame and the center point of the fire. The center of the shoulder blade at the end of the neck bone of the sheep blank is The point and the root of the sheep's tail should correspond to the center point of the fire. The simplest tool is to use long-handled pliers to quickly find the position and adjust the fire, because the chest part of the sheep blank is larger than the legs. The bottom of the fire is larger, so the fire at the legs and tail is 3~5 pieces less than the fire at the chest and shoulders, about 05~0.8kg of charcoal. After adjusting the rear view of the fire, the flame is normal and there is no open flame, immediately close the furnace lid and proceed with " Braised".

Brushing and trimming

When the lamb billet is simmering for about 5 minutes, open the lid and observe that the surface of the lamb billet is slightly yellow, the color is even, the water has dried, and the surface can be clearly seen The oil and water in the lower layer stop when rolling. The sheep roaster should be neatly dressed, including a high hat, a mask, and sanitary gloves. The thumb, index finger, and middle finger of the left hand should clasp the oil cylinder. The ring finger and little finger should tightly clamp the joint of the handle and blade of the sharp knife. The blades should be opposite. The right hand should adjust the direction of the fixed frame to the best Carry out the first trimming and oiling of the sheep billet at the best position: Hold the sharp knife in your right hand to scrape off the oily and watery substances exuded, then return it to your left hand, take out the brush and sip the excess oil at the mouth of the oil cylinder, and brush the entire inside and outside of the sheep billet. On the surface. The function of brushing oil is to protect the surface of the lamb bill with oil, so that the inside of the lamb bill is heated evenly, and the moisture is kept from overflowing to the maximum extent, so that the meat is crispy and tender and the surface layer has a crispy taste. Brush with oil, trim and immediately close the lid and braise. Brush with oil and use a sharp knife to cut open the joint fascia to allow the sheep to shrink naturally and assume its natural shape. The baking time is about 90 minutes. Brush oil 4 times during the whole process, and use 45g each time.

Trimming is usually done once every 20 minutes. During the second time, when the joint muscles of the limbs are observed to shrink due to heat, during the baking process, while brushing oil and trimming, you should also observe and adjust the corresponding position and size of the fire at any time. , to ensure the best roasted whole lamb.

The last ten minutes

The last ten minutes are the key to the entire barbecue process. At this time, when the oil is brushed for the last time, the temperature of the fire must be adjusted to be higher and larger. , only in this way can the surface of the roasted lamb be crispy and delicious. If the fire is low and the temperature is low, the surface of the roasted lamb will have excessive water vapor, the surface will be tough, and the meat will age. The work will fail. The way to add fire is to move the fire from the stove where the banquet was served. Remember to pay attention to safety when operating! When the roasted lamb is golden and bright in color, the lid is opened and the aroma is fragrant, stop the machine and use a sharp knife to slit the thick part of the thigh close to the leg bone. Turn the knife back and lift it to reveal the bone. Make a deep cross cut at the shoulder blade, and make a slash upward from the edge of the knife along the neck bone. Open both sides, make three horizontal cuts at the waist to separate the spine, and make one cut along the chest and shoulder blades to open the shoulder blades. At this point, the operation of roasting the lamb with a knife is completed. Brush with oil, first sprinkle an appropriate amount of special powder on the inside, turn it over and sprinkle a little coarse chili powder and fried peeled white sesame seeds on the surface, and then sprinkle on the special powder. A roasted whole lamb requires about 50~80g of powder, which can be increased or decreased according to local taste. Finally, stuff the chopped chives into the edge of the knife, turn the surface over the fire and bake for 15 to 20 seconds. The entire process of taking out the lamb is best controlled within 2 minutes.

Unloading the sheep

Rotate the handle upwards, hold the "Z" bend with your left hand, grab the end of the handle upwards with your right hand, detach the barbecue rack from the transmission groove, and lift it to the work frame. , use wire cutters with your right hand to cut ***6 pieces of binding wire from the surface, pull it out from below, use the wire cutters to break the limbs and calf bones, reverse the wire cutters with your right hand and insert one handle of the wire cutters deep into the pelvic bone of the roasted lamb tail, and grab it with your left hand Hold the neck bone. Lift the roasted whole lamb with both hands at the same time and put it into a special roasted whole lamb tray lined with washed and drained lettuce leaves. Deliver it to the table as quickly as possible so that customers can eat the roasted whole lamb with the best taste. Come. The entire lamb unloading process is controlled within 2 minutes, ensuring that the roasted whole lamb can be presented on the table in front of the customer within 5 minutes. Production process

1. Slaughter the sheep, scald the whole body with boiling water at 80-90℃, remove the hair while it is hot, take out the internal organs, scrape them clean, and then cut the meat into the abdominal cavity of the sheep and the inside of the hind legs. Use a knife to cut some small openings in thick areas.

2. Put green onions, ginger slices, Sichuan peppercorns, aniseed, and minced fennel into the belly of the lamb, and rub it with refined salt to taste. Use seasoning and salt to taste the knife edge on the inside of the lamb leg.

3. Put the sheep tail into the abdomen with an iron skewer, with the chest facing up, hang the skin with iron hooks on the limbs, brush it with soy sauce, sugar color is slightly cool, and then brush it with sesame oil.

4. Hang the whole lamb belly up in the oven that has been heated in advance. Cover the mouth of the oven tightly with an iron pot and seal it with yellow mud. Prepare an iron box under the oven. It is used to hold the mutton fat that flows out during baking. It takes about 3 to 4 hours. When the sheep skin is roasted until it is yellow and red and crispy, and the meat is tender and cooked, take it out.

5. When eating, first place the whole sheep in a special wooden tray, tie the horns with red silk cloth, carry it to the dining room for guests to appreciate, and then the chef will peel off the sheep skin and cut it into strips. Then cut the mutton into thick slices, chop the mutton bones into large pieces and put them on the plate respectively. Serve with scallions, minced garlic, noodle sauce, lotus leaf cake, and a Mongolian knife.

Production Keys

The production requirements for roasted whole sheep are strict. Inner Mongolia white big-headed sheep must be selected from 1 to 2 years old. They must be slaughtered, scalded, shaved, pickled, and seasoned. , then hang it in the oven, seal the mouth and bake it over slow fire to mature. The finished product is yellow-red in color, shiny, crispy skin and tender meat, fat but not greasy, crispy and delicious, with a unique flavor.

Notes

It is best to use fruit wood or larch wood chips as raw materials for roasting whole lamb. The main process is to mold the wood chips through high temperature and high pressure in a machine before sending them out

Machine-made charcoal that is carbonized in a carbonization furnace is the best. There is no need to add anything during the entire production process, and it is an environmentally friendly product. Charcoal sold on the market mainly comes in two shapes: hexagonal with holes in the center and square with holes in the center. Machine-made charcoal is used as traditional charcoal (traditional charcoal: made from trees as raw materials.