Roasted sheep authentic practice how to do roasted 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 ℃ of boiling water scalding the whole body, while hot depilate the hair, take out 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 iron hooks 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, the mouth of the oven with an iron pot to cover tightly, and sealed with yellow mud, in the oven under the preparation of an iron box, used to put forth effort to load the baking outflow of sheep oil, about 3-4 hours, to be baked to the skin of the sheep to the yellow-red crispy, tender meat cooked when removed.

6, when eaten first the whole sheep lying in the special wooden plate, the horns of the sheep tied with red silk cloth, lifted to the dining room outside the guests to appreciate, by the chef will be peeled off the skin of the sheep cut into strips on the plate, and then cut down the mutton cut into thick slices, mutton bone chopped into chunks respectively on the plate, with green onion, garlic, pasta sauce, lotus leaf cake and accompanied by a Mongolian knife on the table.