Specialty roast leg of lamb
Spicy sauce:
100 grams of paprika, 100 grams of glutinous rice flour, 100 grams of cumin powder, 100 grams of yellow ginger powder mixed in a basin, mix with a little water and stir well to make a paste.
Homemade dipping sauce:
Heat 80 grams of salad oil into the pot to 50% heat, add 10 grams of green onion, ginger and garlic minced to fry incense, then add 150 grams of chili powder, 30 grams of chopped parsley, 20 grams of cumin powder and stir-fry the aroma, add salt, monosodium glutamate, sugar, chicken essence to taste, turn 15 grams of white sesame seeds evenly, turn off the heat and serve.
Prefabrication:
1, 10 leg of lamb washed, under the water (water plus the right amount of onion ginger, parsley, onion, star anise, fragrant leaves, cumin powder, salt, sugar, MSG mixed and boiled, turn off the heat to cool, pay attention to the flavor of the water does not have to be too salty, otherwise it will cover up the aroma of the leg of lamb itself) soaked and marinated overnight.
2: Drain the marinated leg of lamb, steam it in a steaming box for 1 hour, and set aside.
Cooking process:
Take 1 steamed leg of lamb and brush the surface evenly with a layer of spicy sauce. Set the temperature of the dough stove to 280 ° C, put in the leg of lamb and bake for 15 minutes, pay attention to the middle to remove the noodles once, make sure that the heating is evenly up and down, until the surface of the leg of lamb is golden, take out the plate, bring lettuce slices, cucumber shreds, shredded chives, coriander segments, shredded bell peppers, shredded onions and homemade dipping sauce.