1. Thaw the veal leg, wash it, and poke every 3-5 cm with an awl to taste
2. Add salt, dark soy sauce, light soy sauce, cooking wine, sugar, fully massage, put in plastic wrap and marinate in the refrigerator for 24 hours, massage the reverse side once halfway
3. After marinating, blanch it in boiling water to wash off the blood, add water to submerge the ingredients, add Chinese pepper, star anise, cumin, and chili, press it into the pressure cooker until it is cooked, remove and drain. Don’t worry about it being too bad, the meat will be tight after roasting
4. Wrap the baking tray with aluminum foil, brush a little oil, put the beef leg, brush a layer of oil, and bake it in the upper and lower layers of the oven at 120 degrees for about 1 hour. Bake until the meat and bones look dry, take it out
5. Brush the oil again, sprinkle with cumin powder and chili powder, and bake at 180 degrees for about 20 minutes. You can see the oil on the surface, take it out, and sprinkle with cumin chili powder to taste
Tips:In the second step, I did not have a large enough container, so I untied the calf leg. If there is a large enough container, I don’t need it. It doesn't matter if the meat falls off in the third step.
