The darker color on the sheep's egg is the bashful tendon.

The fishy odor is very strong, so you have to pay extra attention when cleaning it. Cut a few small slits in the lamb's whip, clean it with water, and then put the sliced ginger into the slits, not many, just a few slices.

Practice

Preparation materials: 600 grams of sheep's eggs, 8 grams of star anise, 5 grams of cumin powder, 3 grams of coriander, 2 grams of dried chili pepper segment, ginger, garlic, green onion moderate. First of all, cut the onion into pieces, ginger and garlic were sliced, and then blanch the sheep's eggs in a pot, and then add ginger and cooking wine to deodorize. When the pot boils, skim off the froth and boil for another 5 minutes, then fish out the sheep's eggs, scrape off the remaining wool on the sheep's eggs with a spatula, and then cut the sheep's eggs into four petals.

Then put back into the pot, and then put all the auxiliary ingredients prepared before, and then put a spoon of soybean paste, moderate amount of cooking wine, 10 grams of soy sauce, 10 grams of soy sauce, 5 grams of oyster sauce, a spoon of salt, and then cover the lid of the pot, and then simmer for thirty minutes. Then fish out the sheep eggs, drain, and then put into a baking dish wrapped with tinfoil, put into the oven at a temperature of 180 degrees Celsius, bake for 20 minutes.

Then take the sheep eggs out of the oven, brush a layer of soybean oil on the sheep eggs, and then sprinkle cumin powder, chili powder and cooked white sesame seeds, and then put back into the oven to bake for ten minutes, bake until the sheep egg skin is crispy, so a plate of spicy, crispy cumin baked sheep eggs on the baking is done.