Hands on lamb
By VicentaLakin
In the second season of China, on the tip of the tongue, it was said that almost all Chinese eaters believed that Ningxia's lamb was the best. No salt is the key to cooking lamb. Salt, as a powerful electrolyte, destroys the membrane of the lamb, so that the water in the meat can seep, loses elasticity and aging. Almost two hours of succulent cauldron, muscle fibres softened and watered. The lamb is not tired, it's rich and beautiful. La Ningxia used to eat nothing of lamb, because the goats were so flaming. When I came to Gincheon, I saw a lamb stand in the main market in the streets and alleys, and was suddenly curious about the lamb, and once at the restaurant I had to grab the lamb, I liked it, without a little bit of odor, the entrance of the meat was sore, with pepper salt, vinegar and garlic, and there was a real feeling of eating meat and drinking。
Recipe Recommendations
- lamb ribs appropriate amount
- dried red pepper appropriate amount
- pepper appropriate amount
- ginger slices appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- mixed powder appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Hands on lamb
1
Sheep ribs
2
Two in the middle
3
Clean the cold pot
4
Cook it and throw it away
5
Add ginger-dry peppers and eight horns
6
Two hours
7
It's a meat chopstick
8
It's on a board that doesn't taste good
9
A bowl of raw soup made of lamb, some salt and pepper, some spices and garlic, and then garlic, mixed powder and vinegar
10
Tastes great
11
Done
12
DoneHands on lamb Make Tips
1. Mixed powder may be replaced with pepper salt. The mixed powder contains salt, fine pepper powder, black and white sesame, fragrance, and powder, which can be fed directly with salt. Many people say that lamb is not fit to eat with vinegar, but they can't stop lamb from going to hotels, large and small, with a plate of vinegar, because everyone thinks it's the best thing to eat it with garlic。