hand-grabbed mutton

1

Five kilograms of mutton. It is best to eat by hand with ribs on the front legs. Cut large pieces.

2

Rinse it with clean water and place it in cold water. The fire burned.

3

Use a spoon to beat the foam when it floats. Beat lightly and bring as little soup as possible.

4

Foaming is a delicate job, and you must keep beating before the pan comes to a boil. It is best to add enough water at one time, and not add water halfway.

5

The pot of meat took less than an hour and a half to cook, and it took nearly 30 minutes just to foam it.

6

When the foam is cleaned, add two slices of ginger and a little pepper grains. Of course, it would be better to pack a small seasoning bag.

7

I cook hand-grabbed mutton without salt. Many restaurants also don't put salt in, and rub it in when it's ready to be cooked. It tastes better this way. It tastes different from the taste when you put salt in and boil it. It feels more fragrant and more natural.

8

Boil over high heat and simmer slowly. This is the principle of stewing meat and making soup. Put in an onion and use chopsticks to pick it out when the onion is almost rotten.

9

The specific stewing time is difficult to define, but it depends on the mutton you buy. Generally, the best mutton is about 30 kilograms of goat sheep, and the best parts to grab are the front legs and ribs.

10

After boiling, remove and plate. Bring a plate of salty salt and some raw garlic when eating. It is best to twist a little fine salt with your index finger and index finger and sprinkle it on it. If you add salt, it will easily be excessive.

11

It is best to make a pot of eight-treasure tea when eating.

1: When cooking mutton, some people like to put cold water into the pot first, and wait until the pot boils to fish out and wash the mutton. It's okay to do so. It's just that I feel that the mutton will not taste good if that happens, for reference only. 2: You can also put the salt first and then go away. You can also taste the feeling of eating it with salt. I believe you will make new discoveries. 3: Foaming is a delicate job and cannot be careless. If you wait until the soup is boiling, it will not be clean. The blood foam will stick to the mutton, and the broth will appear very unclean and have a turbid feeling. 4: Some people will also dip it in garlic juice and put soy sauce and vinegar in it. My understanding is that adding vinegar will cover up the aroma of the mutton and lose the original flavor.