Ingredients: 500g leg of lamb, 200g radish, red pepper 1, coriander 1, onion 1, ginger 1, 2 teaspoons of salt (10g), sugar 1 tablespoon (/kloc). 1 coriander, 2 tablespoons of light soy sauce (30ml), 1 tsp of sesame oil (5ml), 1 tsp of minced garlic (5g), 2 tablespoons of cooking wine (30ml), 50g of dry starch and 500ml of oil (actually consumed 30ml).

working methods

1. Wash the leg of lamb and dry it with a kitchen paper towel. Wash and peel the white radish and cut it into semi-circular pieces. Cut the green onions into long sections. Old ginger is scattered.

2. Wash and chop coriander and red pepper, then add soy sauce, sesame oil and garlic to make juice.

3. Bring the water in the pot to a large fire and add the whole leg of lamb. Boil for 5 minutes, take out and rinse repeatedly.

4. Add cold water to the boiling pot, add scalded leg of lamb, add onion, ginger, cumin seeds, cinnamon, aniseed, pepper, salt, sugar, cooking wine and radish slices. Bring the fire to a boil, then turn to low heat and simmer for 60 minutes. When the leg of lamb is crisp and rotten, take out the drained soup and let it cool.

5. Sprinkle a layer of dry starch evenly on the whole cooked leg of lamb. In addition, fry the oil in the pan with medium heat. When it is 70% hot, put the leg of lamb wrapped with starch, keep the medium heat for 3 minutes (stir fry from time to time) until the surface is brown, and take out and drain the oil.

6. Finally, you can cut the leg of lamb into thick slices of about 1cm while it is hot or cold, and pour the coriander juice.

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