Cooking Steps

1. 

   Step1:Two fresh lamb legs. This one is about a Jin. Because the leg is fresh and clean enough, there is no need to soak blood. There won't be any blood when it's cooked.

2. 

   Step2:Add onion, ginger slices, cooking wine, pepper, salt and meat bag (if there is no meat bag, put more star anise, cinnamon, Xiangye and cardamom). Air in a pressure cooker and press for 15 minutes. If you use a common pot, it will take about 1 hour to cook.

3. 

   Step3:After pressing the leg, you can easily insert it with chopsticks without scattering it. If you cook the leg earlier, you can cover it and it will taste better.

4. 

   Step4:Take out the cooked leg and put it into the plate. Brush a layer of honey water (honey and water are mixed and diluted). Sprinkle a layer of cumin. And a layer of chili noodles. If the leg is not salty enough, sprinkle a little salt. Finally, brush it with cooking oil.

5. 

   Step5:After the oven is 240 ° preheated, put the leg of Lamb on the middle-level grill. Put the baking tray wrapped with tin paper on the lower layer to receive the oil and juice. One is convenient for later cleaning. The other is that the saved oil drops on the heating tube to make the oven and the room full of lampblack.

6. 

   Step6:After 15 minutes, take it out, brush honey water, sprinkle chili powder, cumin grain and white sesame, brush a little oil, and wrap up the end with less mutton with tin paper, so as not to dry. Then put it in the oven and turn over for 15 minutes.

7. 

   Step7:You can take out the pendulum in 15 minutes.

8. 

   Step8:Take out the tinfoil. It's good to scorch the leg of lamb. It's gelatinous. It's delicious.

9. 

   Step9:The gum is transparent. The meat is soft and rotten. Cook the leg first and then bake it. The meat is soft and tender. It also saves the baking time. This is to prevent the water loss caused by long-term baking from making the taste dry and hard.