Tickled. . . The large meat can be rolled into rolls and can be stewed. The bones and minced meat can be shaved and stewed. If the bones are too long, it is too easy to break them with the back of a knife or tender lamb legs with bones. Accessories: eggs, flour, starch, salad oil. Seasonings: onions, ginger. , salt, cooking wine, soy sauce, star anise, cinnamon, bay leaves, cloves, pepper. Preparation method: 1. Wash the lamb legs, put them in clean water and heat them to boiling to remove the blood stains. 2. Add broth to the pot, add lamb leg, onion, ginger, salt, cooking wine, soy sauce, pepper, star anise, cinnamon, bay leaves, cloves, bring to a boil over high heat, then reduce heat to low and braise for 40 minutes until the lamb leg is crispy. 3. Debone the braised lamb legs and cut the lamb into cubes. 4. Mix eggs, starch, flour, and salad oil into a paste, and drape the mutton into a thin paste. 5. Fry the battered mutton in warm oil until the skin is crispy and fragrant. Tips: 1. Choose tender lamb legs, otherwise they will not be mature enough. 2. Don’t put too much batter, just a thin layer can coat the mutton evenly. 3. When frying, try to use warm oil over medium heat, otherwise it will be fried easily. Ingredients for spicy lamb leg: 1 leg of lamb (about 1000 grams). Seasonings: 30 grams of garlic slices, 50 grams of chopped pepper, 8 grams each of salt and MSG, 10 grams of chicken essence, 20 grams of Maggi fresh soy sauce, 8 grams of light soy sauce, 8 grams of dark soy sauce, 30 grams each of green onion and ginger cubes, abalone 40 grams of juice, 5 grams of chives, 30 grams of salad oil, 2000 grams of broth, 15 grams of wet starch, 15 grams of clear oil, and 100 grams of Shaoxing wine. Preparation 1. Wash the lamb legs, add chives, light soy sauce, dark soy sauce, salt, monosodium glutamate and chicken essence and marinate for 2 hours and set aside. 2. Leave 15 grams of salad oil in the pot, add 20 grams each of green onion and ginger cubes, stir-fry, then add the marinated whole leg of lamb, Shaoxing wine and stock to taste, then simmer over low heat for 2 hours, remove from the pot and plate. 3. Leave 15 grams of salad oil in the pot, add 10 grams each of garlic slices, chopped peppers, green onions, and ginger pieces and stir-fry until fragrant. Add the original soup of the roasted lamb leg, Maggi fresh soy sauce, and abalone juice to season. Thicken with starch, drizzle with oil and serve. Features Lamb leg is bright red in color, crispy, fat and glutinous. The mutton is sweet and hot in nature, and has the effect of replenishing deficiency and replenishing qi. Ingredients: 1500 grams of lamb leg meat. Accessories: 30 grams of green onions, 15 grams of ginger, 3 heads of garlic. Spices: 15 grams of Sichuan peppercorns, 3 aniseed. Seasoning: 5 grams of salt, 15 grams of sugar, 20 grams of cooking wine, 15 grams of soy sauce, 2000 grams of fresh soup (or water), and appropriate amount of cooking oil. Preparation steps: 1. Wash the lamb leg meat and cut into 5 cm square chunks for later use. 2. Take a large bowl and marinate the lamb leg meat with pepper, aniseed and cooking wine for 2 hours. 3. Heat oil in a pot. When it is 60% hot, fry the lamb legs until golden brown. Remove and set aside. 4. Cut the green onion into large sections, slice the ginger, wrap the garlic and set aside. 5. Leave the base oil in the pot, add sugar and stir-fry until golden red, then cook the soy sauce. 6. Add the mutton leg meat and stir-fry the onion, ginger and garlic until the color is evenly mixed. 7. Add the fresh soup until the mutton shank is covered, then bring to a boil over high heat. 8. Skim off the foam and simmer over low heat for about 2 hours. 9. Add salt and sugar to taste, and continue to simmer for 30 minutes. 10. Use high heat to tighten the soup in the pot until it coats the lamb leg meat. PS: 1. The purpose of frying the lamb leg first is to fry out part of the excess water in the lamb so that the flavor of the soup can be better absorbed during the cooking process. 2. Simmering over low heat is the key to this dish. Only in this way can the finished product have the characteristics of rich meat aroma and soft texture.