Mongol hand-picking lamb
By VicentaLakin
Hand-picking lamb is our most traditional Mongolian specialty and often comes to the table in winter, even more so with dumplings. It's more “simple and rough” because there's no cooking conditions in the past. But because of the beauty of Nemmon's lamb, it's delicious
Recipe Recommendations
- lamb chops 250 grams
- onion 1 segment
- Jiang 1 block
- garlic by 0.5
- octagonal of 4
- pepper the 15
- salty and fresh
- cook
- half an hour
- simple
Steps for Mongol hand-picking lamb
1
Cold water and ginger chips for lamb chops. When the water is released, the foam is removed and the sheep are drained。
2
Preparation of ingredients: onions, ginger, garlic petals, eight horns, peppers
3
Sheep chops, ingredients into high pressure pans. Water and food. Salting, raw smoke, proper wine. Select the "meat" of the high pressure pan to start cooking。
4
Made sauce: garlic added to the raw, old and appropriate. This sauce must be ready. The lamb chops are delicious。
5
When the pressure pot stops, pull it out and eat