Roasted whole sheep authentic practice how to do roasted whole sheep

1, ingredients: 1 sheep, 250 grams of green onion, 250 grams of ginger, 30 grams of salt, 75 grams of pepper, 150 grams of soy sauce, 75 grams of dashi, 150 grams of sugar color, 75 grams of cumin, 150 grams of sesame oil.

2, the sheep slaughtered, with 80-90 ℃ boiling water scalding the whole body, while hot depilate the hair, remove the viscera, scraping clean, and then in the sheep's abdominal cavity and the inside of the hind leg meat thick place with a knife to cut a number of small openings.

3, sheep abdomen into the onion, ginger, pepper, dashi, cumin end, and rubbed with refined salt to taste, sheep legs inside the knife cut, with seasoning and salt to taste.

4, the tail of the sheep with an iron stick don't belly, chest up, limbs with an iron hook to hang the skin surface, brush with soy sauce, sugar color slightly cool, and then brush with sesame oil.

5: Hang the whole sheep belly up into the preheated oven, cover the mouth of the oven with an iron pot and seal it with yellow mud, and prepare an iron box underneath the oven to put forth effort to load the sheep's oil that comes out during roasting, and then take it out for about 3-4 hours until the sheep's skin roasts to be yellow, red and crispy, and the meat is tender and ripe.

6. The sheep is placed on a special wooden plate with red silk cloth tied to its horns and carried outside the dining room for the guests to enjoy. The chef will peel off the skin and cut it into strips for serving, and then cut the meat into thick slices and chop the bones into chunks for serving with green onions, garlic, pasta sauce, and lotus leaf pancakes, and then a Mongolian knife is served with the dish.