Mongolian roast lamb leg
Step 1 . Soak the mutton legs in clear water for 12 hours, extract the blood, cut a knife on the inside of the mutton legs, put them into the boiling water pot to boil the blood, and remove the water for standby.
Step 2 . Put brine and spices into the pot, boil it over high heat, put lamb legs in it, turn it to low heat and marinate for 2 hours, remove it and let it cool.
Step 3 . Spread the marinated mutton legs with 100g cumin powder, 100g chili noodles and 10g salt, brush them with red oil, and bake them in an oven at 210 ℃ for one hour.
Step 4 . Saute ginger slices and chopped green onions until fragrant, add the remaining cumin powder, chili noodles and pepper noodles, stir fry until fragrant, pour them into mutton legs, sprinkle with cooked sesame, chopped green onion and diced onion, sprinkle with sesame oil, take out of the pot and put them into shape.
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