1 sheep, 250g onion, 250g ginger, 30g salt, 75g pepper,150g soy sauce, 75g star anise,150g sugar, 75g fennel powder and150g sesame oil.

Second, the method

Slaughter the sheep, scald the whole body with boiling water at 80-90℃, wash the hair while it is hot, take out the internal organs, scrape and wash it clean, and then cut a number of small mouths in the abdominal cavity and the inner leg of the sheep with a knife.

Add onion, ginger, pepper, aniseed and fennel powder to the belly of sheep, and rub with refined salt to taste. At the inner edge of leg of lamb, season with seasoning and salt.

Tie the sheep's tail to the abdomen with iron, with the chest facing up, hang the leather surface on the limbs with iron hooks, brush it with soy sauce, and then brush it with sesame oil.

Hang the whole lamb belly in a pre-heated oven, cover the oven mouth with an iron pan and seal it with yellow mud, and prepare an iron box under the oven, and fill up the sheep oil flowing out when it is baked for about 3-4 hours, and take it out when the sheepskin is baked yellow and crisp and the meat is tender and ripe.

When eating, first put the whole sheep in a special wooden pallet, tie the horns with red silk cloth, and take them out of the restaurant for guests to enjoy. Then the chef will peel off the sheepskin, cut it into strips and put it on a plate, then cut the mutton into thick slices, cut the sheep bones into large pieces and put them on the plate respectively, and eat them together with Mongolian knives with onions, garlic paste and lotus leaf cakes.