Fugui leg of sheep
By VicentaLakin
Recipe Recommendations
- Goat front legs a
- Angelica dahurica appropriate amount
- Baikou appropriate amount
- cinnamon appropriate amount
- grass fruit appropriate amount
- geranyl appropriate amount
- clove appropriate amount
- pepper appropriate amount
- fennel appropriate amount
- cooking wine appropriate amount
- salty and fresh
- halogen
- an hour
- ordinary
Steps for Fugui leg of sheep
1
Wash the leg of sheep, place it in clear water, heat it until boiling, remove blood stains, and fish out.2
Add water to the pan and bring to a boil. Put the leg of lamb into the pan and add the seasoning. After boiling over high heat, change to low heat and simmer for about 50 minutes until the leg of lamb is crispy and rotten.3
Remove the bones from the stewed leg of sheep, change it to a knife, and change the mutton into pieces. The meat pieces are served with oily starch and fried until crispy on the outside and tender on the inside.4
Loading the plate. The bones are at the bottom, and the meat is placed on top. Bring in the flavored dishes (cumin, chili noodles).