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烤全羊腌制方法及配料量

更新时间: 2020-08-18 00:00:00     

1、准备一至两月的小绵羊;

2、配料以及配料量:葱段250克、姜片250克、精盐30克、花椒75克、酱油150克、大料75克、糖色150克、小茴香末75克、香油150克;

3、将羊处理好之后控干水分,然后在羊的腹腔内和后腿内侧肉厚的地方用刀割若干小口;

4、羊腹内放入葱段、姜片、花椒、大料、小茴香末,并用精盐搓擦入味,羊腿内侧的刀口处,用调料和盐入味;

5、腌制两个小时即可。

关键词: 全羊 腌制 方法 料量

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