Method for preparing roast whole lamb
A processing method and technology for roasting whole sheep, applied in the fields of application, food preparation, food science, etc., can solve the problems of external coke and endogenous, time-consuming, time-consuming for several hours, etc., to achieve increased nutritional value, shortened processing time, The effect of ensuring the quality of hygiene
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[0022] 1. Weigh 10g Nongdingxiang, 40g Cinnamon, 30g Neijiao, 20g Amomum, 30g Fennel, 50g Tangerine Peel, 25g Tsaoguo, 25g Caokouren, 15g Kaempferen, 50g Dried Ginger, 15g Angelica dahurica, 40g Aniseed, 30g Zanthoxylum bungeanum Pour into a saucepan and heat until the water boils;
[0023] 2. Select 5-month-old Boer sheep, slaughter them, remove their fur, remove their viscera, and wash them to obtain a lamb cavity. Put the lamb cavity into a cooking pot and soak the boiling liquid in the lamb cavity and boil for 10 minutes, then take it out , control dry moisture;
[0024] 3. Fix the soaked lamb cavity on the baking tongs, place it in the oven that has fully ignited the artificial hollow charcoal, keep the lamb cavity at a distance of 15-20cm from the charcoal fire surface, and bake it repeatedly. The broken pieces of beer are painted on the surface several times, and baked for 50 minutes;
[0025] 4. Take 100g of peanuts, 80g of sesame seeds, 40g of perilla seeds, 80g of ...
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