√ Materials:

Mongolian tender lamb leg 1 piece, cumin powder and chili powder10g each, pepper powder, chopped green onion and sesame oil 3g each, chopped green onion and ginger slices 20g each, salt10g, red oil100g.

√ Practice:

1, soak the leg of lamb in clean water 12 hours, 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 to boil, add the leg of lamb, turn to low fire for 2 hours, remove and cool.

3. Wipe the marinated leg of lamb evenly with100g cumin powder,100g pepper noodles and10g salt, brush it with red oil, fry it in 30% hot oil temperature until it is golden, and take out the oil control.

4. Leave 30 grams of oil in the pot. When it is 50% hot, saute ginger slices and chopped green onion, add the remaining cumin powder, pepper noodles and pepper noodles, stir fry, pour into the leg of lamb, sprinkle with cooked sesame seeds, chopped green onion and diced onion, pour sesame oil, and take it out of the pot to form.