Hands on lamb
By VicentaLakin
You can't call yourself a lamb eater if you haven't had one. Dad's hand-catching lamb has already done a certain amount of work, and today he's planning to try his own recipe, so he doesn't have to ask each time。
Recipe Recommendations
- mutton 3000 grams
- ginger one
- onion one
- radish 2 blocks
- lard 2 tablespoons
- seasonings one
- coriander 3 trees
- garlic sprouts 2 trees
- salty and fresh
- cook
- several hours
- ordinary
Steps for Hands on lamb
1
The lamb is washed clean and the water is immersed (not too long at this time, but more so as to isolate the air and prevent the oxidation of the lamb)。2
The lamb is put in a boiler, added to the water without the lamb, and the fire boils, then the lamb is extracted and boiled。3
Re-entry of fresh water without lamb, jingle into slices, boiled meat, burning of fire, salt, onions and two carrots, medium and small fire boiled for about an hour and a half, and two spoons of lamb oil when the lamb is ready。4
Boiled meat: 1 small pack of pepper, 2 slices of cinnamon skin (approximately finger size), 4-5 tablets of Shanai, 6-8 grains of sand, 1 small set of grassfruit, 1 small set of white pepper, 1 small set of bean bean bean bean bean, 1 scab, 1 scab, 1 scab, 1 scab, 1 scab, acne, accelerant (a population taste of up to 1 scab or no)5
Garlic seed mixed with fragrance, garlic slices. When you're eating with pepper salt and fragrance, you have garlic. After a bowl of hot lamb soup, that's all the best oral in winter。Hands on lamb Make Tips
1. For hand-grabbed mutton, the most suitable parts are the sheep neck and ribs; the leg is barely acceptable, but other parts of the mutton are best used for other dishes.
2. To make hand-grabbed mutton taste good, the most fundamental requirement is that the mutton must be fresh. The sheep should not be too old; it is best to use a freshly slaughtered lamb. If you can't buy fresh mutton, do not attempt this dish. If made with frozen mutton, even the most skilled chef will produce a dish with an overwhelmingly gamey smell.
3. If you are particularly particular, you can choose Nongfu Spring for the water used to boil the meat; the resulting mutton soup will be even more delicious.
4. Hand-grabbed mutton is basically a delicacy for carnivores. If you have a small appetite or find this way of eating too "barbaric," you can slice the meat and eat it in the mutton soup. This is similar to the way Xi'an Shuipan mutton is eaten, and it is also very delicious when you soak a hard baked bun in it.