Crispy leg of lamb

"Making materials" Ingredients: 1500g of sheep's front leg meat Accessories: 250g of onion seasoning: 10g of pepper, 10g of fragrant leaves, 1g of cumin, 50g of eggs, 50g of starch (peas), 25g of salt, 75g of peanut oil and 180g of each appropriate amount. [Production technology] 1. Trim the fresh sheep's front legs, and then poke some small holes with a skewer to make them tasty. Put the finished lamb legs into a pot, add refined salt and pepper noodles, rub them evenly, rub them thoroughly, and then add cooking wine, pepper, cumin powder, fragrant leaves and chopped onion, and pickle them for 40 minutes. 2. Put the salted leg of lamb on the drawer and steam it. Take the steamed leg of lamb out of the drawer, drain the soup and let it dry. Beat the eggs in a bowl, add corn starch, make it into a thin paste, and then wipe it on the leg of lamb, evenly. 3. Put the pasted leg of lamb into an oil pan that is 80% hot, fry it, fry it thoroughly until it is cooked, and remove it and drain it. 4. Remove the bones from the fried leg of lamb, put it on the bottom of the plate, put the meat slices into large plates, and sprinkle with cumin powder to get the finished product.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)