【calling Lamb Legs】

Name: 【calling Lamb Legs】
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 tablespoons salt; 2 tablespoons pepper; 3 tablespoons Chili noodles; 40ml Cooking Wine; 50ml Soy sauce; 1 Green onions; 1/2 onion; 8 slices ginger; 10 cloves garlic; A leg of lamb; 600g Low-gluten flour; 4 slices Dried lotus leaf; 2 tablespoons Cumin powder

by Eclipse

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The leg of lamb is densely wrapped in lotus leaves and mud, and grilled for several hours over a charcoal fire. After being knocked open, the outside is tender and the inside is tender, and the gap is filled with cumin pepper fragrance. The strong muscles of the lamb's leg give it a arrogant aura when it is shredded, and it is extremely flexible in the mouth.

Of course I know that if you are at home, it is difficult to build a stove to bake, and it is also difficult to really use mud to operate.

So below I have prepared a home-cooked version for you, using the oven and dough instead, it is simpler and tastes good. For the outdoor version, just feel the joy with us in the video.

【calling Lamb Legs】

1. Add 3 tablespoons of salt, 2 tablespoons of pepper, 3 tablespoons of chili noodles, add 40ml of cooking wine and 50ml of light soy sauce, mix well to form a sauce, set aside.

2. Cut 1 green onion into thick slices, shred half an onion, cut 8 slices of ginger, pat 10 cloves of garlic, and set aside.

3. A leg of lamb is cut with 4 or 5 cuts on both sides, which is easy to pickle and taste.

4. Brush the leg of lamb with the sauce, brushing more sauce at the cut, and then gently massage it with your hands.

5. Sprinkle on both sides with shredded onion, garlic cloves, green onion and ginger slices, and marinate for 3 hours.

6. After the leg of lamb is marinated, take 600g of low-gluten flour (normal flour is also acceptable) and add 320ml of water in 3 times, and stir until it becomes flocculent.

7. After kneading into a smooth dough, cover with plastic wrap and let it rest for 10 minutes.

8. Put 4 whole dried lotus leaves in boiling water and blanch them to soften them.

9. Before wrapping the marinated leg of lamb, sprinkle 2 tablespoons of cumin powder, together with onion, ginger, green onion, etc., wrap it with lotus leaves, and tie it with cotton thread.