Mingshui roast lamb leg

Seasoning for roast leg of lamb in Mingshui: 110g of cumin powder and chili powder, 3g of pepper powder, 3g of chopped green onion and sesame oil, 20g of chopped green onion and ginger slices, 10g of salt, 100g of red oil, 20g of cooked sesame seeds, 5g of diced onion, and spice bags (1g of rosemary, 5g of pepper and star anise, 1g of cardamom and 3g of cinnamon). Production: 1. Soak the leg of lamb in clear water for 12 hours, leach out the blood, cut a knife on the inside of the leg of lamb, boil it in a boiling water pot to drain the blood, and take it out to control the water for later use. 2. Put the brine and spices in the pot to boil, add the leg of lamb, turn to low fire for 2 hours, remove and cool. 3. Evenly spread the marinated leg of lamb with 100g of cumin powder, 100g of pepper noodles and 10g of salt, brush it with red oil, fry it in 30% hot oil temperature until the color is golden, and take out the oil control. 4. Leave 30 grams of oil in the pot. When it is 50% hot, saute ginger slices and chopped green onion, add the remaining cumin powder, pepper noodles and pepper noodles, stir fry, pour into the leg of lamb, sprinkle with cooked sesame seeds, chopped green onion and diced onion, pour sesame oil, and take it out of the pot to form.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)