How to make mutton by hand, how to make mutton by hand

The specific steps of making hand-handled lamb are as follows:

Ingredients: 1500 grams of lamb chops, half a green onion, 5 slices of ginger, a pinch of Sichuan pepper, 10 grams of salt and pepper, a pinch of salt, a pinch of coriander.

1. Prepare a piece of lamb ribs.

2. Wash the lamb ribs and soak them in water for more than 5 hours, during which they change the water twice to fully soak the blood and remove the odor.

3. Add a large amount of water to a large pot, add green onions, ginger and peppercorns, add lamb chops under cold water, and bring to a boil over high heat.

4. Keep the heat high after boiling, and skim off the foam. Because of the large amount of meat, it takes about 15 minutes to completely skim off. Cook on low heat for 30 minutes, turn off the heat and simmer for 20 minutes, then turn on low heat and cook for 30 minutes, turn off the heat and simmer until cool.

5. Soak the boiled lamb in the original soup and let it cool to room temperature.

6. Take out the cold lamb chops, sprinkle a little salt on both sides, and wipe well.

7. Use a knife to divide the lamb chops into one answer and one rib along the gap between the bones.

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9. Place a few coriander plants for decoration at will, and serve it with a plate of salt and pepper.

Hand handle the lamb method:

Ingredients: Lamb chops to taste.

Seasoning: 4 grams of salt, 10 grams of green onions, appropriate amount of ginger, appropriate amount of cinnamon, appropriate amount of cooking wine, appropriate amount of onion, appropriate amount of bay leaves.

Specific steps: 1. Soak the mutton in cold water.

2. Boil the lamb chops.

3. Prepare the material bag.

4. Finely chop the onion.

5. Add water to the soup pot and add ginger slices, minced onion, material packets, and cooking wine.

6. Add the lamb chops, turn the heat to low heat and simmer for about 1 hour after the pot is boiled until the lamb chops are cooked, add salt to taste on the way.

7. Take it out and put it on a plate, if you have a heavy mouth when eating, you can eat it with pepper and salt.

Ingredients: 2000 grams of lamb chops, 1 dish of leek flower sauce.

Excipients: appropriate amount of green onion and ginger, 10 grams of angelica.

1. Go to the supermarket or vegetable market to buy lamb chops, and prepare an appropriate amount of green onion and ginger, angelica and other accessories.

2. Wash the lamb chops and bring them to a boil with cold water.

3. In the process of boiling, you can see the floating skin floating up and skim off the foam.

4. Prepare green onions, ginger and angelica for the next step, angelica can be added according to personal preferences, and angelica is added to personal preferences.

5. Complete the above steps, put the blanched lamb chops into the casserole, and put in the seasoning.

6. Cook the lamb chop soup for a while, completely skim off the impurities, and pour the clean soup into the casserole. You can definitely add water directly. Intensify the flavor of the original soup. <>

7. Bring the lid to a boil, turn to low heat and simmer the stewed meat, put it in the pot and simmer for 1 hour.

8. Then take out the lamb chops and cut them into strips along the bone.

9. Prepare the sauce and put the homemade leek flower sauce into a plate.

10. Serve mutton and leek flower sauce together, and dip the meat in leek flower sauce when eating.

Ingredients: 1000 grams of lamb chops, appropriate amount of green onion, ginger and garlic, appropriate amount of chili pepper, appropriate amount of Sichuan pepper, 1 star anise, appropriate amount of cinnamon, 5 bay leaves, appropriate amount of bean paste, appropriate amount of light soy sauce.

Steps: <>

2. Cool the lamb chops in a pot under water, add cooking wine, skim the blood foam in the water, add green onions, ginger, garlic, cinnamon, star anise, bay leaves, dried chili peppers, and peppercorns.

3. Add Pixian bean paste, salt (salty and light to taste the soup), cover, simmer for 40 minutes, so that the lamb chops are flavorful.

4. After the lamb chops are cooked, remove them and put them in a container, add light soy sauce and spread evenly.

5. Evenly coat the lamb chops with starch.

6. Fry the oil at a temperature of 60% and fry it over low heat until it is golden.

7. Arrange the plate, sprinkle with barbecue ingredients, and the lamb chops are cooked with charred hands on the outside and tender on the inside.

Hand mutton warm tonic conditioning body, highly nutritious meat solid and full, original, delicious can not stop the cuisine with national characteristics, simple and easy to learn.

The practice of hand-handling mutton, the practice of hand-handling mutton in Inner Mongolia, is simple and wants to eat when you look at it.

You are a lamb stew, not a handle.

Ingredients: 1500 grams of lamb chops.

Seasoning: 100 grams of green onions, 5 grams of Sichuan pepper, 5 grams of bay leaves, 3 grams of pepper, 5 grams of grass fruit, 10 grams of salt, 5 grams of monosodium glutamate, 20 grams of cooking wine.

Method: 1. Chop the bone-in mutton into large pieces, rinse it, then put it into a pot of boiling water, add cooking wine, remove it, and control the blood water.

2. Cut the green onion into sections. Sichuan pepper, bay leaves, pepper, grass and fruit are wrapped in gauze.

3. Put the soup pot on the fire, put in the noodles, material bags, cooking wine, refined salt, mutton pieces, turn down the heat after boiling, cook for 50 minutes, sprinkle in monosodium glutamate, and put the mutton into the plate.

Step 1

Ingredients: 300 grams of lamb chops, 2 coriander, 5 grams of large acres of eggplant and green onions, 3 slices of ginger, 10 grams of garlic, 30 peppercorns, 3 star anise, 2 slices of cinnamon, 5 grams of fennel seeds. Seasoning:

1 tsp salt, 1 tsp monosodium glutamate, 1 tsp pepper, 1 tbsp soy sauce, 2 tbsp chili oil, 2 tbsp sesame oil.

Step 2

First, wash the lamb ribs, cut them into strips and chop them into 15 cm long sections.

Step 3

Then put the cut mutton into boiling water and cook for 5 minutes, then rinse it.

Step 4

Fill the pot with water and bring to a boil, put the lamb ribs, green onions, ginger slices, refined salt, Sichuan pepper, star anise, cinnamon, cumin, and cook over medium heat.

Step 5

Remove and serve. Step 6Put soy sauce, chili oil, sesame oil, pepper, monosodium glutamate, coriander and garlic in a bowl and mix into a dipping sauce.

Step 7

Serve the seasoning with cooked lamb ribs, and a delicious hand-cooked lamb is ready.

Ingredients: 2000 grams of lamb chops, 1 dish of leek flower sauce.

Fuchai Zen ingredients: appropriate amount of green onion and ginger, 10 grams of angelica.

Steps: 1. Prepare the ingredients.

2. Wash and blanch the lamb chops.

3. Bring the pot to a boil and skim off the foam.

4. Prepare the ingredients, green onion, ginger and angelica.

5. Add the lamb chops to the pot and add the ingredients.

6. Skim off the impurities from the soup and pour it into the pot.

7. Cover the lid, turn on the high heat and cook for one hour on low heat.

8. When the time is up, take out the lamb chops and cut them into strips.

9. Put the leek flower sauce on a plate.

10. Finished product.

Main ingredients: 300 grams of mutton, 10 grams of light soy sauce, 5 grams of corn starch, 2 grams of pepper, 8 ml of cooking oil, 3 grams of cooking wine, 3 grams of salt.

1. Put or talk 300g of mutton in a bowl, pour in 5g of light soy sauce, 2g of pepper and 5g of cornstarch, stir well and marinate for 5 minutes.

2. Put 8ml of oil in the pot, add an appropriate amount of shredded ginger, stir-fry until fragrant, and pour in the marinated mutton.

3. Stir-fry over high heat until it changes color.

4. Pour in 5g of light soy sauce, 3g of cooking wine, 3g of salt, and an appropriate amount of green onions, and stir-fry out of the pan. Agitated locust.

5. Finished product diagram of fried lamb with green onions.

Hand handle lamb chops. Ingredients: 2000 grams of lamb chops, half a green onion, 20 peppercorns.

Method Step by step to buy fresh lamb chops, the leg of lamb also want to, because the chops are fat, and the leg of lamb is leaner.

2.Chop large pieces, it is enjoyable to eat, and the pot should be enough for Lu Cheng to not need to decompose, and cook directly.

3.Take clean water, wash twice to remove wool blood stains, take pure water to boil if possible, cut two sections of green onion white and put it inside, a small handful of peppercorns, an onion put inside, after the water is boiled, hit the foam, be sure to hit frequently, hit the clean soup to the back is particularly white, very delicious. Pot under cold water!

Don't put salt! 4.After boiling for 50 minutes, take it out, take out the seasoning and throw it away, and put it on the grate to steam for 10 minutes, the purpose is to control the soup inside, and it tastes better.

5.The meat must be eaten hot, it is cold fast in winter, you can put it in the pot and steam it all the time, take it while eating, eat it with a white mouth, dip it into the sauce, dry and wet depending on your taste.

6.Put some coriander and salt in the bowl of soup, and drink the soup while eating the meat, this taste is a beauty.

7.Dip the dried salt, pepper salt, cumin, and chili noodles to see the taste in your mouth, and if you are wet, you can use light soy sauce, white vinegar, oyster sauce, sugar, and white sesame seeds, and you can eat it directly with salt.

Tips for hand-handling meat.

Be sure to pot under cold water! Don't start early and put salt! When you eat, you put it, and what you eat is an original flavor, and the foam must be beaten diligently!.

Hand mutton is to select fat and tender sheep, slaughter them on the spot, peel the skin into the pot, put in the condiments, and steam it. The operation is simple and respectful, only add a small handful of salt (some do not add salt, dip in salt when eating), the heat is just right, the blood disappears soon, the meat is cooked but not hard, it tastes fresh and tender, very delicious. Because when eating meat after cleaning hands, he holds the meat in one hand and a knife in the other, cutting, digging, picking, and slicing, and eats the meat on the mutton bones cleanly, so it is named "hand-handled mutton".

In fact, the most orthodox hand-cooked meat is cooked without seasoning in the Inner Mongolian eating method. It's just dipped in seasoning and eaten, and the seasoning is relatively simple.

That is, boiling water boils the lamb with bones directly in the pot, and then sticks the sesame sauce and pickled leek flowers and fermented bean curd juice.

The aroma of this way of eating mutton is more pure, and the bright rent is more fragrant. It may also be that there is less original local seasoning.

But the joke is that if you don't eat pure Mongolian mutton, you may have some belly.

So when cooking, you can put less salt, ginger slices, and peppercorns, and they have done this in the last few times they have been to Hulunbuir. It has a slightly spiced flavor and is not very greasy.

There are also a lot of chopped coriander and green onions in the seasoning, and sometimes you can add some vinegar to promote digestion.

There is also the fact that the lamb should not be boiled for too long, it will not taste good and it will be relatively hard. When the local residents or herdsmen cut it with a knife, there are still bloody tendons, and I think it may be 8 minutes cooked. It does taste very good when you eat it that way, but try not to eat it this way if you don't eat it all the time.

Easy to have diarrhea. It is best served with high wine and garlic cloves.