Third, roast leg of Mongolian lamb

√ Ingredients:

1 tender leg of Mongolian lamb, 11g of cumin powder and pepper noodles, 3g of pepper noodles, 3g of chopped green onion and sesame oil, 2g of chopped green onion and ginger slices, 1g of salt, 1g of red oil, 2g of cooked sesame seeds and 5g of diced onion.

√ Practice:

1. Soak the leg of lamb in clear water for 12 hours to leach out the blood, cut a knife on the inside of the leg of lamb, boil it in a boiling water pot to drain the blood, and take it out to control the water for later use.

2. Put the brine and spices in the pot and bring to a boil. Add the leg of lamb, turn the brine to low heat for 2 hours, take it out and let it cool.

3. evenly spread the marinated leg of lamb with 1g of cumin powder, 1g of chili noodles and 1g of salt, brush it with red oil, fry it in 3% hot oil temperature until the color is golden, and take it out to control the oil.

4. Leave 3g of bottom oil in the pot. When it is 5% hot, saute ginger slices and chopped green onion until fragrant, add the remaining cumin powder, chili noodles and pepper noodles to saute until fragrant, pour them into the leg of lamb, sprinkle with cooked sesame seeds, chopped green onion and diced onion, pour sesame oil, and take them out of the pot for shaping.