The sauces of the centuries-old shop are all cooked with old soup. This old soup is the soul of the flavor of the marinated meat products.
Washing leg of lamb
Dry yellow sauce and sweet noodle sauce are placed in a bowl, diluted with water, preferably sieved, remove the dregs, and seasoned into a seasoning box.
Put the water in the pot without the leg of the lamb, then add the ginger, seasoning, and sauce to boil.
Then put it in the leg of the lamb, boil it and simmer for about 3 hours.
It is best not to drown the leg of the leg of the lamb.