Robbers in the green forest

Sheep's forelegs

energy

verdant

Sichuan pepper

Star Anise

Amomum fruit

cinnamon

Dried orange peel

Cumin grain

cumin powder

chilli powder

Rosmarin

salt

garlic

dark soy sauce

honey

Chinese hard liquor

Crispy roast lamb leg?

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.

Slice onion and ginger for later use.

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.

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.

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

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

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

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

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

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

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

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

skill

1, roast leg of lamb (mutton) should not be blanched, it is easy to lose its original flavor if it is not delicious?

2. The leg of lamb is cooked first and then roasted. The meat is fresh and tender, and the baking time is short, which will not cause the situation that the outside is burnt and the inside is tender?

3. Add seasonings and stew together to remove the fishy smell.

4, salt should be put later, mutton will not get old?

5. Soaking is for better taste. If time permits, the soaking time can be extended?

It's best to put it in the refrigerator for a day, so the roast leg of lamb tastes better?

7. Honey water is mixed with honey and water. It is best to use caramel but it is not easy to buy. One is colored and the other is crispy.

8, oven baking, you can directly put the middle layer on the fire to bake. The temperature should not be too low to reduce the water loss of mutton.