Cooking Steps

1. 

   Step1:A 2-jin lamb chop was prepared. It was too big, so it was cut from the middle. It was easy to handl

2. 

   Step2:Use the blister for half an hour first. Remove the blood wate

3. 

   Step3:Prepare the seasoning for cooking meat. Cooking wine, salt, star anise, cinnamon, ginger and peppe

4. 

   Step4:Meat in cold water. Add all cooking ingredient

5. 

   Step5:When the water is boiled, change to medium heat. Cook for about 15 to 20 minutes. Use chopsticks to poke through. And then take out the water without blood.

6. 

   Step6:Come on. All kinds of fans come o

7. 

   Step7:The first layer of salt, the second layer of cumin powder and the third layer of chili powder. Massage after each layer. These three kinds are necessary. If you want more flavor, you can add some sweet pepper powder and rosemary. Marinate for an hou

8. 

   Step8:After pickling, wrap it with tin paper. When using tin paper, make sure that the bright side is facing out and the fog side is facing things. Bake at 220 ℃ for 20 minute

9. 

   Step9:Take it out after baking. Spread tin paper on the baking tray. Brush oil. Take apart the tin paper covering mutton. Bake again

10. 

    Step10:Take it out after baking. Spread tin paper on the baking tray. Brush oil. Take apart the tin paper that covers mutton. Sprinkle a little salt, pepper and cumin powder on it and bake it once. Heat it up and down for 220 ℃ for 15 minutes

11. 

    Step11:It's slightly burnt and fragrant. Cut it with a knife

12. 

    Step12:You can make soup with the rest of the bones. Noodles recommende