Generally, when we come to the grassland, we will entertain distinguished guests. Not only eat sheep, but also feel the Mongolian folk customs.
Let me introduce the making process of roast whole sheep.
First of all, choose a sheep, preferably the lamb of that year, about 30 kg is the best, and the meat is fresh and tender.
Ingredients: onion, ginger, garlic, salt, soy sauce, fennel, cumin, Chili noodles, onion, beer and vegetable oil.
Steps:
1. After processing the slaughtered sheep, put on a flower knife and put it in the cauldron.
2. Cut the salt, onion, ginger, garlic and onion into sections, put them into a pot, add soy sauce, sprinkle fennel evenly, 1 hour, and develop.
3. Bind the salted sheep to the barbecue grill, brush it with oil, and bake it on the fire 1 hour (remember not to be naked, but always face it).
4. Sprinkle with cumin pepper noodles and bake for 10 minutes before serving.
Roasting whole sheep is actually the same as mutton skewers, but it is a little big, and ordinary families make few tools. Roast mutton, not supported by whole sheep, is a process, which is wonderful.
If you have a chance to come to Inner Mongolia, you must try our roast whole sheep. No matter which hotel you are in, there will be a ceremony. Good.