Roasted whole goat ingredients: star anise, pepper, cloves, shennai, hawthorn, fennel, wood, sweet pine, ginger, cardamom, Angelica dahurica, Angelica sinensis, cinnamon, nutmeg, resting fennel, incense, pepper, pungent, strawberry, grass jelly, ginger, Chenpi, sand nuts, almonds, peppermint, ginseng, Yumi, Shaoxing yellow wine, Ajisai, refined salt, chicken essence, crystal sugar, chicken broth, salad oil and so on.

Production process:

1. Slaughter the sheep, with 80 ~ 90 ℃ boiling water scalded all over the body, depilate the hair while hot, take out the viscera, scraping clean, and then in the sheep's abdominal cavity and the inside of the hind legs where the meat is thick with a knife to cut a number of small cuts.

2. sheep abdomen into the onion, ginger, pepper, dashi, cumin end, and rubbed with refined salt to taste, sheep legs inside the knife cut, with seasoning and salt to taste.

3. The tail of the sheep with an iron stick pinned into the abdomen, chest up, limbs with iron hooks to hang the skin surface, brush with soy sauce, sugar color slightly cool, and then brush with sesame oil.

4. the whole sheep belly up hanging people in advance of the hot oven, the mouth of the stove with an iron pot to cover tightly, and sealed with yellow mud, in the furnace below the preparation of an iron box, used to contain baked out of the sheep oil, about 3 ~ 4 hours, to be baked to the skin of the sheep yellow and red crunchy, meat tender and cooked when taken out.

5. When eating the whole sheep lying in a special wooden plate, the horns of the sheep tied with a red silk cloth, carried to the dining room for guests to enjoy, the chef will be peeled off the skin and cut into strips on the plate, and then cut off the mutton into thick slices, mutton bone chopped into chunks on the plate with green onion, garlic, pasta sauce, lotus leaf cake, and accompanied by a Mongolian knife on the table.

The key to production:

Roasted whole sheep production requirements are strict, must be selected 1 ~ 2 years old Inner Mongolia white large environmentally friendly carbon-head capricorn, after slaughter, scalding, depilation, marinade, seasoning, and then hung into the oven, seal the mouth with a slow fire baked to maturity, the finished product is yellowish-red color, oily, crispy skin and tender meat, fat and not greasy, crispy and tasty, a distinctive flavor.

Note:

Roasted lamb is best used to choose to fruitwood or larch wood chips as raw materials, the process is mainly wood chips by machine high temperature, high pressure molding, and then sent

into the charcoal furnace to carbonize the mechanism of charcoal is best. The entire production process without adding anything, is the category of environmentally friendly products. The charcoal sold on the market mainly has two shapes: hexagonal with a hole in the center and quadrilateral with a hole in the center. Mechanism charcoal as traditional charcoal (traditional charcoal: trees as raw materials, burned.