1, cleaning: leg of lamb rinse more than 4 hours to rinse the blood inside, if the blood is not clean baked color will be black, affecting the color and appearance of the product, but also have a fishy taste. After rinsing clean, fish out and drain the water and standby. Lamb legs rinse more than 5 hours.

2, simmering spice water: lemongrass 3 grams, 30 grams of pepper, 5 grams of fennel, 30 grams of fennel, 2.5 pounds of water, 10 grams of cardamom, 10 grams of ginger, 10 grams of cinnamon, dahurica dahurica 6 grams. Simmer in a stainless steel pot over low heat for 15 minutes. Soak the herbs in water for 2 hours in advance, otherwise they will be bitter and black.

3, seasoning: half a bag of AAA powder, 5 spoons of meat flavor powder, 5 spoons of Fresh Flavor Bao, 100 grams of oyster sauce, 2 spoons of sugar, 1 spoons of coloring, 7 spoons of monosodium glutamate, 2 spoons of salt, 7 spoons of chicken powder, 2 spoons of loose powdered meat, 60 grams of fresh dew, a spoon of malt powder, Donggu Yipinxian half a bottle.

Seasoning mix together and mix well, and then take 500 grams of seasoning to add 1700 grams of simmering spices in water and mix well to make a seasoning sauce standby.

4, marinade: use a syringe to mix the juice into the lamb chops and legs, pay attention to be sure to play evenly, the leg of lamb meat thick places to moderate more juice, after playing well with the yuan onion, ginger marinade for 2 hours can be grilled, grilled, pay attention to the beginning of the fire, be sure to be heated evenly to the lamb chops or leg of lamb grilled on the color of the brush oil in the oil small fire grill cooked. Do not on the stove on the brush oil that will not bake out the color.

5, Jiao material: peanuts 1 catty, sesame 3 two, crispy soybean 1 catty, Suzi 3 two, cumin 1 two, double bridge flavor powder 3 two, sugar 1 two, spicy fresh 2 two mixed together into powder.