Cooking Steps

1. 

   Step1:Mix 3 tablespoons salt, 2 tablespoons pepper and 3 tablespoons chili noodles with 40 ml cooking wine and 50 ml raw soy sauce. Set aside.

2. 

   Step2:Cut 1 onion into thick slices. Cut half onion into shreds. Cut 8 ginger slices. Pat 10 garlic slices. Set aside.

3. 

   Step3:Make 4 or 5 cuts on both sides of a leg. It's easy to marinate.

4. 

   Step4:Brush the sauce on the leg. Brush more sauce on the incision. Then gently massage.

5. 

   Step5:Sprinkle onion shreds, garlic cloves, scallions and ginger on both sides. Marinate for 3 hours.

6. 

   Step6:After the leg of mutton is cured, take 600g of low gluten flour (common flour can also be used) and add 320ml of water for three times. Stir it to be flocculent.

7. 

   Step7:After kneading into a smooth dough, cover with plastic wrap and let stand for 10 minutes.

8. 

   Step8:Put 4 intact dried lotus leaves into boiling water. Scald them to soften them.

9. 

   Step9:Sprinkle 2 tablespoons of cumin powder on the marinated leg before wrapping it. Mix it with onion, ginger, scallion, etc. wrap it with lotus leaf and tie it with cotton thread for fixation.

10. 

    Step10:Roll the loose dough into a big cake. Tightly wrap the leg of lamb wrapped in lotus leaf.

11. 

    Step11:Put it in the oven and bake for 2 hours at 200 degrees.

12. 

    Step12:Take it out. Break the dough with the back of the knife and take it out.

13. 

    Step13:Cut the cotton thread, uncover the lotus leaf, and finish it with leg of lamb.