Braised lamb leg in casserole(tong zai men kao yang tui )

Braised lamb leg in casserole

Introduction:

"Roast lamb leg is a famous dish for Hulunbeier to entertain guests. This paper introduces how to stew lamb leg in barbecue bucket, which is obviously different from the traditional open fire roasting. The roasted meat is crisp, crisp, not greasy, and the most important thing is very clean and hygienic. It is a new roasting method popular in Hulunbeier

Production steps:

Step 1: buy with a homemade barbecue bucket or market

Step 2: as with other barbecues, add charcoal to make a fire

Step 3: select about 2.5 kg of leg and wash it with clean water. As the leg is too long, cut the leg bone (joint) with a knife (as shown in the figure)

Step 4: if there is a barbed meat floss tool, you can prick the meat, or you can puncture it with a steel drill, because the leg meat is rich and thick, so that it can be roasted and tasted faster.

Step 5: pass the processed leg through the middle of the leg with a steel stick and put it on the grill. Pay attention to the balanced position. Place the stainless steel plate at the bottom of the grill and add 100 ml of drinking water into the plate

Step 6: put the barbecue barrel on the grate

Step 7: put the grill in the middle of the barbecue bucket

Step 8: close the lid and adjust the air outlet of the barbecue bucket to ventilate

Step 9: bake with a strong fire and start timing. Generally, the timing is about 60 minutes.

Step 10: after about 60 minutes, take the leg out of the barrel with a pick-up hook.

Step 11: Please input the description of the recipe, with a maximum of 1000 words

Step 12: the leg needs to be treated again

Step 13: cut the leg of lamb out of the barrel with a knife to make it taste better

Step 14: as shown in the picture, the more you open, the better

Step 15: take out the inner barrel of the barbecue bucket, place the barbecue net on the outer barrel, and place the split leg of lamb for reprocessing

Step 16: brush with oyster sauce and sesame oil.

Step 17: brush again and bake for a while, at least until the sauce is dry

Step 18: sprinkle pepper and salt on the roasted product, and then divide it into small pieces with a knife and fork,

Step 19: finished product drawing

Materials required:

Leg of lamb: about 2.5 Jin each

Pepper salt: a little

Oyster sauce: a little

Sesame oil: a little

Note: if you like other flavors, you can add refined salt, pepper water, cinnamon, star anise, etc. to marinate for 4-6 hours before stewing

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Tong Zai Men Kao Yang Tui