"Hand-grabbed mutton" has a history in our country for thousands of years. It used to be a good delicacy for nomadic people. "Hand-grabbed mutton" is most famous in my country's Inner Mongolia, Northwest China, and Qinghai-Tibet areas. It is also a big dish for friends from ethnic minorities and is very popular among Muslim friends.
"Hand-grabbed mutton" has its own special ingredients and practices in various places. Although there are slight differences in taste, the main practices are generally the same, except for slight differences in the use of condiments.
In the past, making "hand-grabbed mutton" was generally stewed with a casserole similar to a large urn. Later, in some places, large aluminum pots were used, but iron pots were never used because iron pots would oxidize some medicinal ingredients., and thus lose their due nutritional value, which is similar to boiling Chinese herbal medicine. Sand pots must be used.
The making of "hand-grabbed mutton" is very particular. Generally, ingredients must be poured into the soup according to the seasons. In winter, some regional specialties, such as tonics such as "wolfberry", should be put in the stewed mutton soup. In the spring and autumn seasons, Astragalus membranaceus and tangerine peel should be put in the soup, which can remove dryness and reduce the calories of the mutton, so as to achieve the warming effect. It does not taste as much as the calories in winter. In ethnic minority areas,"hand-grabbed mutton" is also eaten in summer, but relatively less. "Sheep" usually choose lamb meat. Generally, it is stewed with the whole rib in the waist of the sheep. The meat should be fat and lean to taste delicious. The rib of the sheep should not exceed the thickness of the tip of the little finger. Cook the mutton and dip it in the seasoning and eat it.
The one I made today is a "hand-grabbed mutton" in the spring and summer season. I put a small piece of astragalus and tangerine peel in the soup. I won't feel angry when eating it in this season. Based on summarizing the practices in the northwest, I made simple improvements in the use of condiments. It is also relatively easy to make and is most suitable for family production. Since there are no large-size casseroles and aluminum pots at home, I used a stainless steel pot instead for the time being. After preparing it, I had to switch it from the pot to the container immediately. It should not be stored in the stainless steel pot for too long to prevent the raw materials used in it. Oxidation. The specific practices are as follows;
hand-grabbed mutton
Recipe Recommendations
- onion 70 grams
- ginger slices 25 grams
- geranyl 1 tablet
- Angelica dahurica 2 grams
- grass fruit 1 small grain
- Fructus amomi 1 grams
- nutmeg 1 grams
- cumin 1 grams
- pepper 5 grams
- clove 2 capsules
- Astragalus 1 panel
Steps for hand-grabbed mutton
1
A piece of lamb waist rib, green onion, ginger slices, fragrant leaves, angelica root, tsaoko, amomum, nutmeg, cumin, pepper, cloves, astragalus root, dried pepper, dried pepper, rice wine, salt, garlic, soy sauce, cooking oil, sesame oil, clear water, chives, millet pepper, cumin, and bitter chrysanthemum.
2
Put the spices into the magazine and cover the lid for later use.
3
Cut the onions into sections and slice the ginger.
4
Cut the millet peppers into red pepper rings, and cut two-thirds of the garlic into thick powder.
5
Put the other third of the garlic into the garlic jar, add salt and mash it into a paste.
6
After mashing into mud, add a little cold boiled water to make garlic juice for later use.
7
Use a knife to cut the lamb chops between each rib. When cutting, the whole piece can be made more rough, or you can cut it from the middle to make it more refined, depending on your preference.
8
Put the chopped lamb chops in boiling water and cook for 5 minutes and remove them.
9
Change to clean water and bring the blanched lamb chops, add green onions, ginger and three small peppers into it, pour rice wine into the pot and bring to a boil, and switch to medium heat and cook for 1 hour.
10
Then add in the box and tangerine peel and cook for another 15 minutes.
11
Cook for 15 minutes and remove the feeder box.
12
Remove the box, add appropriate amount of salt, and cook over low heat for another 40 minutes. During production, cook for two hours before and after to make the meat soft and rotten, and the soup is best.
13
Put the cooked steak on the plate,(it can be served with some vegetables on clear heat or mixed separately. I have some bitter chrysanthemum with it).
14
Then add cooking oil and a little sesame oil to another pot. Put minced garlic in the pot and stir-fry over low heat. When the minced garlic is stir-fried until it is slightly yellow, add red pepper rings, cumin, and chopped chives and saute until fragrant.
15
Saute the ingredients until fragrant, cook them, add appropriate amount of soy sauce to blend into juice.
16
Then pour the blended juice on the lamb chops.
17
Dip it in garlic juice when eating.
18
Serve it with the mutton soup when serving. Because the mutton soup is too strong and salty, before serving, add 50% water to it and boil it again, and then sprinkle with a little pepper. This soup tastes very delicious. It is delicious. Before eating hand-grabbed meat, you must drink a bowl of soup to appease your appetite.hand-grabbed mutton Make Tips
Characteristics of hand-grabbed meat; light color, original flavor, rich meat aroma, tender and lubricated, accompanied by seasonings, extremely delicious, mellow soup taste, clear, sweet and delicious. Warm tips: 1. When selecting lamb chops, you must choose the whole rib at the waist of the sheep. It is best to choose a lamb with fine bones and tender meat. The whole rib should weigh no more than two kilograms, otherwise the meat will be too old and taste bad. 2. The cooking time and heat must be in place. It must be cooked until the meat will be peeled off. It is best to gently scrape the meat with a knife when eating. 3. The soup should be matched according to the seasons, with the main spices unchanged. In winter, nourishing ingredients such as wolfberry, Codonopsis pilosula or Pseudostellaria pseudostellariae should be added to the soup. No more than 20 grams of wolfberry can be put in, and 10 grams of Codonopsis pilosula or Pseudostellaria pseudostellaria pseudostellaria can be added. In spring, put appropriate amounts of astragalus and dried tangerine peel in it. The amount of astragalus should not exceed 10 grams per catty of meat, and appropriate amounts of dried tangerine peel should be sufficient. You can put some dried chrysanthemums in summer soup to reduce the calories of the meat. (Orange peel that has been dried for more than three years is tangerine peel. You can make it yourself after the citrus comes on the market.) 4. When cooking meat, try to be as close to the original flavor as possible. Therefore, the spices should be put later and only need to be boiled for 10-15 minutes and taken out immediately. The spices only play a slight role in enhancing the flavor. The spices must not be cooked for too long, otherwise it will not taste good if the aroma is too strong. For this entry for Da Chao Shao, the home-made "hand-grabbed mutton" was ready. It tastes very tender and delicious, and the soup tastes mellow and fragrant for friends to refer to!