Cooking Steps

1. 

   Step1:The materials of Nang were mixed and kneaded into dough by one-time stirring.

2. 

   Step2:After 5 minutes of relaxation, it is divided into 4 equal part

3. 

   Step3:Knead the bottom tightly and loosen it for another 5 minutes.

4. 

   Step4:Roll it into a round cake with the same thickness and diameter of 18cm.

5. 

   Step5:Pierce the air hole evenly with the steak piercer. Ferment for half an hour at room temperature.

6. 

   Step6:Brush with sugar water.

7. 

   Step7:Fold the edge higher so as not to adhere to each other when baking the Nang.

8. 

   Step8:Preheat the oven and bake for 15 minutes at 230 ℃ and 170 ℃. It's about the same for an average of 200 degrees and 15 minutes without a separate oven.

9. 

   Step9:[marinated mutton] prepare marinated mutton leg when baking Nang. Put all the spices in the seasoning bag. Pour the old soy sauce on the leg. Add water until there is no mutton. Bring to a boil and simmer for a minimum of 1.5 hours. Cut the onion and potatoes into small pieces and fry them in oil. Pour in the last half hour of mutton stew. Stew together until the pot is over.