Pickling method and ingredient amount of roasted whole sheep

The curing method and ingredients of roasted whole sheep are as follows:

First, the material?

Free range sheep 1 (15kg)? 、? Angelica sinensis 100g? 、? Fennel 150g? 、? Pepper 80g? 、? Cinnamon? 50g fragrant leaves 15g, salt 2500g? 、? Celery, onion and fresh ginger each 1000g? Clear water 25kg?

Second, the practice of roasting whole sheep?

1, add vegetables, onions, ginger, fennel, cinnamon, angelica and other seasonings for later use.

2. Drain all the cut vegetables and seasonings, put them in a bag and put them in the belly of the sheep, then sew the belly of the sheep with wire.

3. The last step is to fix the sheep on the rack of roast sheep and hang it in the oven of roast sheep. The temperature is controlled at 160 degrees for 3 hours!

4. Dress up and brush with red oil.

Mutton is fresh and tender with high nutritional value. It can be used as a good food therapy for people with kidney yang deficiency, soreness of waist and knees, cold pain in epigastrium and abdomen, and fatigue. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, physical weakness and cold, malnutrition, soreness of waist and knees, impotence, premature ejaculation and deficiency-cold syndrome. It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly.

Reference source Baidu encyclopedia mutton