Cooking Steps

1. 

   Step1:Take the leg out of the freezer and move it to the freezer for natural thawing (it will take a day).

2. 

   Step2:Wipe off the water on the surface of the leg with kitchen paper. Cut off the fascia on the surface of the leg. Cut off the extra meat. Make the shape. Stab the leg with a knife. Cut the fascia.

3. 

   Step3:Peel and chop the garlic and fry it with oil to make garlic fragrant grains.

4. 

   Step4:Chop onion, onion, coriander and ginger. Mix with garlic. Mix with sticky rice flour, cornflour, sugar, soy sauce and Erguotou.

5. 

   Step5:Put the leg of Australian lamb into the fresh-keeping bag. Then put in the marinade. Wipe it evenly by hand. Fasten the bag and marinate it in the refrigerator for one night.

6. 

   Step6:Wash the chrysanthemum and drain the water. Cut the cross cut flowers on the top of the fruit to make it into flowers. Cut the potatoes into long strips with a mold. Soak them in light salt water for 5 minutes. Then dry the surface water with kitchen paper.

7. 

   Step7:Fresh blueberries are ready. Mix blueberry jam with warm water. Crush the almonds with a rolling pin.

8. 

   Step8:Preheat the air fryer 180 degrees for 5 minutes. Then put the potato chips into the frying blue. Set the time for 10 minutes. Then take out and shake. Set the time for 5 minutes to take out.

9. 

   Step9:Put the marinated Australian lamb legs into the air fryer (since the chips just fried do not need to be preheated. If the fryer is just opened, it needs to be adjusted to 160 ℃ and preheated for 3 minutes).

10. 

    Step10:Turn off the air fryer and cook at 160 ℃ for 10 minutes. Then. Then observe how long it will take to cook the leg. It's easy to observe.

11. 

    Step11:Raise the temperature to 200 degrees. Cook for another 10 minutes. (you can puncture the leg with the tip of a knife. You can see if the leg is ripe. If you can still bleed, it means the mutton is not ripe.)

12. 

    Step12:Then pour the blueberry sauce on the roasted leg. Turn off the frying pan and simmer for 5 minutes. Let the mutton absorb the jam. Put the fruit, chrysanthemum, fresh blueberry and French fries into the plate. Take out the lamb leg and pour the blueberry juice on it. Sprinkle with crushed almond to enjoy.