What’s the best way to make sheep eggs? Burnt on the outside and tender on the inside, not fishy but not smelly

1. Cumin roasted mutton and eggs don’t need to be fried or fried, not fishy but not smelly, fragrant and spicy, it is a delicacy that is burnt on the outside and tender on the inside.

2. Share the homemade recipe of "Cumin Roast Lamb and Eggs". Friends who like it can save it first and try it yourself when you have time.

3. Next, let’s introduce the ingredients required:

600 grams of sheep eggs, 8 grams of star anise, 5 grams of cumin powder, 3 grams of bay leaves, 2 grams of dried chili segments, Appropriate amounts of ginger, garlic, and green onions.

4. First cut the green onions into sections, slice the ginger and garlic separately, then blanch the eggs in a pot, then add the ginger slices and cooking wine to remove the smell.

5. After the pot is boiled, skim off the foam and cook for another 5 minutes. Then take out the eggs, scrape off the remaining wool on the eggs with a scraper, and then cut the eggs into four pieces.

6. Put it back into the pot, then add all the ingredients prepared previously, then add a spoonful of soybean paste, an appropriate amount of cooking wine, 10g light soy sauce, 10g dark soy sauce, and 5g oyster sauce. , a spoonful of salt, then cover the pot and simmer over medium-low heat for thirty minutes.

7. Then take out the eggs, drain the water, then put them in a baking tray covered with tin foil, set the temperature to 180 degrees in the oven with upper and lower heat, and bake for 20 minutes.

8. Then take the mutton eggs out of the oven, brush a layer of soybean oil on the mutton eggs, sprinkle with cumin powder, chili powder and cooked white sesame seeds, then put it back in the oven and bake for ten minutes. Minutes, bake until the skin of the lamb is crispy, and a plate of fragrant and spicy, crispy on the outside and tender on the inside is ready.

9. Eating sheep eggs can strengthen the body and resist fatigue. It is an indispensable delicacy in daily life.