Practice 1: fragrant roast leg of lamb
The ingredients are as follows: lamb leg 1 piece, scallion 1 piece, ginger 1 piece, 3 tablespoons of cooking wine, 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, appropriate amount of salt, cumin 1 5g, cooked sesame15g, and potato 2.
The specific method is as follows: cut small holes on both sides of the leg of lamb, and cut them into pieces, chopped green onions and ginger. Add the onion and ginger into the leg of lamb, cooking wine, soy sauce and salt to consume oil, so that the seasoning can be evenly contacted with the leg of lamb, and you can massage it by hand. After pickling 1 hour or more, turn it a few times in the middle, and grind half of cumin and sesame seeds into powder with a cooking machine. Put the leg of lamb on the grill and sprinkle it on both sides. The leg of lamb should be covered with tin foil first. After baking for 30 minutes, remove the tin foil and continue baking for 15 minutes. After 5 minutes, take it out and coat it with oil. Sprinkle the whole cumin and sesame seeds, and sprinkle some peppers if you like spicy food. Bake for 10 minute, then turn over and sprinkle seasoning and bake for 5 minutes!
Practice 2: Stew leg of lamb
The ingredients are as follows: leg of lamb 1 piece, proper amount of salt, vinegar 1 spoon, onion 1 piece, ginger 1 piece, red dates1piece, 20g of medlar, proper amount of cooking wine, 2 tablespoons of soy sauce and a little parsley.
The specific methods are as follows: soak the sheep bones in cold water first, soak all the blood water out, take out, boil a pot of hot water, pour it on the sheep bones, iron the dirty things on the mutton, repeat it twice, prepare onion ginger, pour the sheep bones into a pressure cooker, add onion ginger and seasoning, pour two spoonfuls of soy sauce, a little vinegar, pour some cooking wine and red dates, cover the lid of Lycium barbarum, then stew on the fire and add appropriate amount of salt to taste.
Practice 3: Braised mutton with radish
The ingredients are as follows: 200g carrot, 500g lamb leg, oil 1 spoon, ginger 1 piece, 4 cloves garlic, braised sauce 1 spoon, cooking wine 1 spoon, onion 1 root and pepper/kloc.
The specific methods are as follows: put the leg of lamb in a pot with cold water, add two pieces of ginger, boil until the water boils, take it out for later use, prepare some mushrooms, soak them in water, pour the soaked mushroom water into a casserole, be careful not to pour the mushrooms, then open fire to boil the mushrooms, prepare another wok, pour oil, add pepper, aniseed and dried Chili, pour the mutton, stir fry quickly, and add onion, ginger and garlic to stir-fry to remove the smell. At this time, stir-fry the carrot pieces, evenly coat the carrots with oil, and then the mushroom water is boiled. Pour the fried semi-finished vegetables into the casserole, and when the soup is half-stewed, add salt to taste, and collect the juice with high fire.
Practice 4: kebabs
The ingredients are as follows: lamb leg 1 piece, salt, Chili powder and cumin powder.
The specific method is as follows: after the leg of lamb is boned, take out the leg of lamb, then cut it into small pieces, string it with a stick, then bake it on charcoal fire until it is slightly burnt, brush it with a layer of vegetable oil, and then sprinkle with appropriate amount of salt, Chili powder and cumin powder!
Practice 5: Sauce leg of lamb
The ingredients are as follows: lamb leg 1 piece, ginger 1 piece, 2 star anise, 5g pepper, 2 small pieces of cinnamon, 2 tablespoons sweet noodle sauce, 2 tablespoons yellow sauce, a little Amomum villosum, an appropriate amount of angelica dahurica and an appropriate amount of cardamom.
The specific method is as follows: wash the leg of lamb, put the dried yellow sauce and sweet noodle sauce into a bowl, dilute it with water, preferably sieve it, remove the sauce residue, put the seasoning into the seasoning box, put the clear water that can not pass the leg of lamb in the pot, then add ginger slices, seasoning and sauce to boil, then add the leg of lamb, and simmer for about 3 hours after boiling!