[ raw materials] 3g of goat hind leg, 3g of Jiang Mo, 2g of sweet noodle sauce, 5g of cucumber slices, 8g of chopped green onion, 5g of 12 pepper baits, 2g of salt, 1g of clove 1 monosodium glutamate, 2g of peanut oil, 3g of chopped green onion and 2g of sesame oil

[ recipe ]1 Wash the leg of lamb. 2. Put the leg of lamb in a baking pan, put the cloves in the meat holes, then add 25g of peanut oil and water, put it in the baking pan, bake it in warm water until the soup is dry and the meat is golden brown, take it out and brush it with sesame oil, and serve it on the whole leg. After the appearance, slice and plate, decorate both ends of the plate with cucumber slices, and serve with roast bait, noodle sauce plate and scallion plate.

[ Precautions] Bait burning is to cook rice, take it out and mash it while it is hot, knead it into a ball, roll it into a round cake with a diameter of 15cm and a thickness of .5cm, then bake it on a chestnut charcoal fire, take it off, and spread it with sesame peanut butter, Chili oil and sweet soy sauce. You can also add roast mutton or braised beef and fried dough sticks, and the flavor is better.

[ Flavor characteristics] Since the large-scale migration in Yuan Dynasty, the Hui people in Yunnan have settled in agriculture and their food customs have changed obviously. Roast leg of lamb is made by adding clove, peanut oil and water to Hui chefs and cooking in an oven on the basis of roasting in the north. This dish is golden in color, fragrant, crisp, rotten and tender. Roast leg of lamb is sandwiched with burning bait, which has both northern flavor and southern characteristics.