Chinese Food
Mongolian roast lamb leg
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Cooking ingredients
Cooking Steps
Step1:Wash the leg with warm water. Scrape off the oil and dirt with a knife. Wash it agai
Step2:Put the leg of lamb into a pressure cooker. Add ginger, onion, garlic and white wine; put the prickly ash, big material, grass curd, Amomum, grass fruit, cinnamon and orange peel into tea bags. Put them into water; cover the lid of the cooker. Boil them in high heat. Add a pressure limiting valve after steaming. Turn off the fire for 20 minutes; add salt and old soy sauce and cook for 5 minutes. Then soak them in the original soup for 58 hours
Step3:Take out the leg of mutton, put salt, rosemary, cumin and cumin powder into the fresh-keeping bag, and marinate in the refrigerator for about 8 hours
Step4:Take out the salted leg, put on the flower knife, put on the honey water and chili powder, and add some cumin
Step5:Put tin paper on the baking tray. Put in the leg of lamb. Preheat the oven. 250 degrees
Step6:Put the baking tray in the bottom second layer of the oven, adjust the temperature to 230 ℃, bake for about 15 minutes; then put the baking tray in the positive second layer, and bake for about 15 minutes.
Cooking tips:1. Don't blanch the leg of lamb (mutton). It's easy to get old (the person who sells mutton tells me). 2. The leg of lamb is cooked first and then roasted. The meat is fresh and tender. The roasting time is short. It will not cause the situation that the outside is scorched and the inside is not cooked. 3. Add seasoning and stew together to remove the smell. 4. Add salt and soy sauce. Mutton won't grow old. 5. Soaking is for better taste. When time allows, soaking time can be extended. 6. The best time to marinate in the refrigerator is one to two days. This way, the roasted leg tastes better. 7. Honey water is mixed with honey and warm water. One is coloring and the other is baking. 8. Put it in the oven and bake. You can put it directly in the middle layer. I move the pan up and down to speed up the crispness of the skin and reduce the water loss of mutton. There are skills in making delicious dishes.
