Illustrated Inner Mongolia roasted whole sheep technique (with homemade marinade water and secret spice pack recipe)
introduce:
Roasted whole lamb is the most traditional and important dish of the Mongolian feast, the golden red and shiny lamb, the roasted outer charred and tender and crispy and not greasy. Roasted whole lamb is so famous for its beauty that in addition to the strict requirements in the selection of lamb, a set of special roasting methods are also quite rigorous.
Dish Making:
Yang Guoxian, Senior Chef, Inner Mongolia Culinary Master, Executive Director of Inner Mongolia Catering Industry Association, Executive Deputy Secretary-General of Inner Mongolia Tongliao Catering Industry Association, 2006 Inner Mongolia Catering Golden Chef Award, founded Little Red Riding Hood Kitchen Management Company, Inner Mongolia Little Red Riding Hood Celebrity Chef Development Pioneer Association, Founder of Little Red Riding Hood Rookie Mongolian Cuisine.
raw material:
There is 1 Horqin small fat sheep under one or two years old (the weight of this age is about 13 kg, the lamb is full of fat, and the meat is tendon and tender).
seasoning:
Homemade marinade water 9000 g, secret spice pack 1 pcs.
Homemade marinade water recipe:
Take a steel bucket, add 1 kg of celery, 500 g of green onion, 250 g of soy sauce and ginger, 300 g of peppercorns, 100 grams of Sichuan peppercorns and peppercorns, 200 grams of monosodium glutamate and Cantonese rice wine, 50 grams of fragrant leaves and cinnamon, 400 grams of salt, and about 7500 grams of water (according to the size of the steel barrel), mix well.
Secret Spice Pack Recipe:
500 grams of shallots, celery and carrots, 250 grams of star anise, 100 grams of cumin, 50 grams of meiji umami juice and soy sauce, mixed with sand cloth bags.
Preparation Method:
(1) When slaughtering, the cardiac method must be used: that is, the knife is cut from the chest of the sheep, the hand reaches into the sheep cavity to grasp its heart, and the artery is cut off to death. Sheep slaughtered in this way do not bleed profusely, so the meat is particularly tasty, remove the skin and internal organs, cut off the sheep's head and rinse it for later.
(2) Marinate the purified whole sheep in homemade marinade water for 4-5 hours. The marinated whole lamb is fished out and the spices are wrapped in the whole sheep.
(3) Tie the four leg of lamb together with a wire, fix the limbs, hang upside down with a hook in the preheated oven in advance, and the sheep's head is also charcoal-grilled in the oven for about 3 hours (or electric roasting for 2 hours, and the temperature is controlled at about 180 degrees to 200 degrees).
(4) Use an iron rod from the tail of the sheep to the abdomen to consolidate, hook the limbs of the sheep with an iron chain and put it down, put charcoal at the bottom of the stove and put an iron plate under the hanging sheep, in preparation for the sheep dripping when roasting the sheep, the roasted sheep is completely made by the bottom fire in the furnace and the high temperature reflected by the furnace wall. Therefore, in the process of baking, it is necessary to observe the firepower in the furnace at any time to adjust and keep it warm and not fierce, in order to achieve the effect of crispy outside and tender inside.
(5) When it comes out of the oven, remove the wire tied to the leg of lamb, take out the spice package in the whole lamb cavity, control the oil juice baked in the body, put the whole lamb into the roast lamb, place the incense, and tie the safflower on the head.