Cooking Steps

1. 

   Step1:Scald the leg of lamb in hot water. Wash it with water. Put the processed leg into the electric pressure cooker. Add the scallion, ginger slices, bulk and proper amount of water. Keep the pressure for 20 minutes after steaming. After decompression, change into a soup pot and add salt to boil for 5 to 10 minutes. Turn off the heat and taste in the original soup. One hour later, take out the water to control the drying. Sprinkle the pepper noodles, chili noodles and cumin noodles. Put them into the fresh-keeping bag. Seal them. Put them into the fresh-keeping cabinet for 3 to 4 hours.

2. 

   Step2:Spread tin paper on the baking tray, put the tasty leg on the burning tray, brush with cooking oil and honeycomb water, and sprinkle with a layer of pepper noodles, chili noodles, cumin noodles and cumin granules.

3. 

   Step3:Preheat the oven at 250 ℃. Put it in the second layer. Turn it over at 230 ℃ for 15 minutes. Bake it for another 15 minutes.