Chinese Food
Super soft and crispy roasted leg of sheep
(95238 views)
The back leg of the lamb brought back from Inner Mongolia. And Mengniu hi milk are fellow villagers. Cut the leg of the lamb from the middle. The muscle side is also called the small elbow of the lamb. Refer to my recipe big stewed small elbow of the lamb . The side with meat is roasted. I'd like to express my sympathy to the little brother who has been guarding Changbai Mountain for ten years. It's really warm-hearted and warm-hearted. -
Cooking ingredients
Cooking Steps
Step1:The leg of sheep should be soaked in water two hours in advance, and the water should be changed twice in the middle.
Step2:Get all the spices ready.
Step3:Where the flesh is thick, cut the flower knife.
Step4:Put the shins into the cold water pressure cooker. The water is not over the shins. Boil the pan in high heat for 2 minutes, and then use the strainer to clean the floating end.
Step5:Add old soy sauce, raw soy sauce, scallion, ginger, Xiangye, Zanthoxylum, seasoning, cinnamon, Xiangye, Bingtang, dry yellow sauce and white wine.
Step6:Cover and pressurize for 30 minutes. My pressure cooker has not scratched yet, so I need a close-up.
Step7:When pressing the leg of lamb, prepare the barbecue seasoning. Stir fry the cumin granules in the pot until they are discolored. Stir fry in advance to make the cumin taste more full.
Step8:Mash the cumin seeds again. The cumin flavor is full of fragrance.
Step9:Pressurised calf.
Step10:Take it out and put it on the baking net. Under the baking net, connect the baking tray with tin paper. Put the baking net and plate into the upper and lower tubes at the same time and preheat the middle layer of the oven at 250 ℃. Bake for 15 minutes, take out and smear a layer of oil, sprinkle chili powder, cumin powder, salt and pepper according to personal taste. Bake for another 8 minutes, take out and smear a layer of oil, sprinkle cumin granules. Bake for another 8 minutes, a total of 31 minutes.
Step11:Bake well. Start while it's hot. It's the same as stewing lamb elbows. Prepare several straws. Don't let go of the most nutritious bone marrow.
Cooking tips:1. The place where the professional sheep calves are sold is to cut the bones with a saw. There is no bone stubble. It's more reassuring for children to eat. 2. Don't worry about the heavy smell. Soaking in advance and adding high liquor are effective ways to remove the smell. 3, be sure to prepare straw. Don't waste the marrow of the marrow. 4. In the same way, lamb chops and pork chops can be roasted to make carnivores addicted to food. 5. If you don't have a pressure cooker, simmer for 1.5 hours. There are skills in making delicious dishes.
