Preparation of sheep blank soaking water: 2 kg of green onion and 2 kg of ginger are cracked and put into a pot, and then 2 bottles of high-quality beer, 4 liang of salt, 3 liang of monosodium glutamate and 6 kg of water are added, and the green onion and ginger are squeezed out by hand to make soaking water for later use. Wire cutting wire cutting: the original bundle of 18# fine wire is divided into several small bundles. 1. Limb fixing wire: take a small bundle and cut it at one place. 2, trunk binding: the other bundle is cut in three equal parts and held with both hands to hold the "U" arc inward. The goat roaster (wearing cotton gloves with both hands) wraps the barbecue grill to take the goat blank fixing frame and put it on the first floor of the work frame, with the hand lever in the left hand direction. Take a "four-limb fixing wire" and fold it in half to form the center point, press the intersection of the first cross beam of the fixing frame and the vertical beam of the fixing frame with the left hand, and wrap the right half of the cross beam with the right hand, and pull it out in the direction of the hand lever at the end of 5 cm, with all the four pull-out wires having the same length, about 2 cm; Press the coincidence point with the right hand, wrap the left half of the beam with the left hand, and pull it out in the direction of the handle at the end of 5 cm; Take the second "four-limb fixing wire" and fold it out of the center point, press the intersection of the fourth cross beam and the vertical beam of the fixing frame with the left hand, wrap the right half of the fourth cross beam with the right hand and pull it out in the direction of the transmission fork at the end of 5cm, press the coincidence point with the right hand, wrap the left half of the fourth cross beam with the left hand and pull it out in the direction of the transmission fork at the end of 5cm, so that all the "four-limb fixing wires" of the sheep blank fixing frame are wrapped. The roast who binds that goat blank grasp the back waist of the goat blank with his right hand, lifts the neck bone of the goat blank with his left hand and puts it on the fixing frame, take the vertical beam of the fixing frame as the dividing line, and puts the two hind legs between the third beam and the fourth beam; The two front legs are placed between the first cross beam and the second cross beam, so that the sheep blank is kept in the center and balance on the fixing frame. The left hand of the goat roaster puts the right forelimb of the goat blank on the fixed frame at the end of the right half of the first beam 5 cm, and holds it firmly; The right hand pulls the 2 cm wound iron wire and tightens it conveniently, and wraps it around the cross-shaped junction twice, and wraps it to the end to fix the right forelimb of the sheep blank. The right hand puts the left forelimb of the blank sheep on the fixed frame at the end of the left half of the first beam 5 cm, and holds it firmly; Pull the 2cm winding wire on this side with the left hand, and then take advantage of the situation to tighten and wind the "cross" junction twice, and wrap it to the end to fix the left forelimb of the blank sheep. Put the left hind leg of the lamb blank on the fixed frame with the left hand at the end of the left half of the fourth cross beam 5 cm, and bind the lamb blank tightly; The right hand pulls the 2cm wound iron wire on the fourth root and tightens it conveniently, and wraps it around the cross-shaped junction for two turns, and wraps it to the end to fix the left hind leg of the lamb blank. The right hand puts the right hind leg of the lamb blank at the end of the fourth right half of the barbecue grill 5cm, and holds it firmly; Pull the left hand for 2 cm to wind the iron wire, then pull it tightly, and wind it around the junction of "X" for two times, and then wind it to the end to fix the right hind leg of the blank sheep, so far the limbs of the blank sheep have been fixed. The roaster grasps the neck bone of the blank with his left hand and the pelvic bone with his right hand, and stretches the blank with both hands, stretching the two forearms of the blank, stretching the left and right breast rows of the blank, and stretching the two rear thighs of the blank to the maximum extent, so as to adjust the balance of the blank to the most stable position. The roaster takes three "trunk-binding wires" from his left hand and inserts them in parallel from the back waist, the neck blade, the tail root and across the spine of the goat blank, and holds the wire pliers in his right hand to clamp the penetrated wire with the gap at the end of the knife edge, and then turns it tightly and makes the spiral part of the wire stick backwards in the direction of the sheep tail to prevent unnecessary troubles during roasting. The left hand presses the neck tip of the lamb blank against the vertical beam of the fixing frame, and the right hand takes the "trunk tie wire" from the neck tip and crosses the vertical beam to tie it down, tighten it and stick it upside down. Take a "trunk tie wire" to compromise and cut it into two small U-shaped radians, find out the joint between the breast row of the lamb blank and the second beam, and insert the small U-shaped "trunk tie wire" 5~8 cm away from the left and right ends and tighten it upside down. Just wait for the oven to bake, and the whole process will be controlled in 2.5~3 minutes to complete a roast lamb blank. Because of the time point of roasting the whole sheep, a lamb roaster will bundle up about 25 sheep blanks in one hour! After the goat blank is bundled, it will be baked in the furnace. It is worth noting that roasting whole sheep is different from other food processors, because the best time relationship of eating taste, if you don't book it two hours in advance, you can't roast it aimlessly. Only after receiving the notice of ordering food can the goat roaster roast the prepared goat blank on the fire. First of all, the preparation for ignition: First, the gasoline blowtorch turns off the pressure safety valve. Open the inflating filler, add 2/3 of gasoline, tighten the filler, tighten the pressure safety valve, hold the handle tightly with your left hand, and pump the gas into the bottle with your right hand (generally 5~8 strokes) until the pressure tank can spray oil mist. First, release less oil and ignite it in the preheating tank for preheating. Take 4.5kg of fruit charcoal and place it in a conical pile at one end of the oven. After the preheated oil lamp is turned on to light the charcoal pile with a blue smokeless flame, close the oil lamp and put it in a safe place with a powerful blower. After the goat fire is divided, the goat blank is quickly set on fire. The specific operation is that the roaster takes the goat blank to the front of the oven at the "Z" bend of the handle bar of his right hand, grasps the "X" position of the fourth beam with his left hand, raises the neck direction of the handle bar with his right hand, lifts it with his left hand to align the tail fork of the vertical beam with the transmission groove, and then the whole vertical beam falls into three grooves, and starts the traction motor to rotate the fixed frame carrying the goat blank. After adjusting the fire to frame the sheep, it is necessary to immediately look at the corresponding situation between the position of the goat blank on the fixed frame and the central point of the fire gathering temperature. The central point of the shoulder blade at the end of the neck bone of the goat blank and the root of the sheep tail should correspond to the central point of the fire gathering temperature. The simplest tool is to quickly find a good position and adjust the fire by taking a corresponding photo with a long-handled pliers. Because the front chest of the goat blank is larger than the legs, the fire at the tail of the leg is 3~5 pieces less than that at the chest and shoulders. When brushing oil and trimming the mutton blank for about 5 minutes, open the lid and observe that the surface of the mutton blank is slightly yellow, evenly colored and the water is dry. It can be clearly seen that the oil and water on the lower surface stop when rolling. The goat roaster should wear neat, high hat, mask and sanitary gloves. The thumb, index finger and middle finger of his left hand clasp the special compound oil "A" oil cylinder for roasting sheep. The ring finger and little finger tightly clamp the joint of the handle and blade of the sharp knife, and the blades are out of phase. The right hand adjusts the direction of the fixing frame to brush the sheep blank for the first time: the right hand holds the sharp knife to scrape off the oozing oil and water substances, and then returns it to the left hand. Take out the brush and sip off the excess "A" at the mouth of the oil cylinder. The function of oil brushing is to protect the surface of sheep blank by "A" oil, so that the inside of sheep blank is heated evenly, and the water is kept from overflowing to the maximum extent, so that the meat quality is crisp and tender and the surface layer has a crisp taste effect. Immediately after brushing and trimming, cover and stew. Brush "A" oil and cut the joint fascia with a sharp knife, so that the goat blank naturally shrinks and presents a natural shape. The baking time is about 9 minutes, and the whole process is brushed with "A oil" for 4 times, and the dosage is 45g each time. Trimming is usually carried out once every 2 minutes during baking. During the second baking, it is observed that the muscles of limbs and joints contract due to heat. At the same time, the corresponding position and size of fire should be observed and adjusted at any time to ensure the best roasted whole sheep. The last ten minutes is the key to the whole barbecue process. At this time, that is, when the "A oil" is brushed for the last time, the temperature of the fire should be adjusted to be higher and larger. Only in this way can the surface of the roasted sheep be crispy and delicious. If the fire is low and the temperature is low, the works of the roasted sheep will be a failure. The way to add fire is to move the fire from the stove where the banquet was held. Remember to pay attention to safety when operating! Stop the machine when the roast lamb is golden red and bright, and when the aroma of the cover is ripe, use a sharp knife to cut off the thick thigh and stick to the leg bone, and draw it back with a sharp knife to open the exposed bone. The shoulder blade is deeply cross-cut, and the two sides are cut up from the knife edge along the neck bone, and three knives are cut horizontally at the waist to break the spine. At this point, the operation of roasting sheep is completed with a knife. Brush "Dr. Li's Special Oil B for Roasting Whole Sheep", first sprinkle a proper amount of special powder in it, then turn it upside down and sprinkle a little coarse Chili powder and sauteed white sesame seeds on the surface before sprinkling the special powder. A roast whole sheep needs about 5~8g of powder, which should be increased or decreased according to local tastes. Finally, put chopped green onion in the knife edge and bake the surface on the fire surface for 15~2 seconds. It is best to control the whole sheep-discharging process for 2 minutes.