How to do Dongxiang hand grasping, ingredients step down?

My mom made it delicious, but unfortunately I can't.

The practice of finger lamb is detailed Cuisine and efficacy: halal cuisine.

Ingredients for finger lamb:

Ingredients: 2 catties of lamb loin with bones, five coins of coriander, five coins of green onions, 3 coins of shredded ginger, two coins of minced garlic, two cents of ingredients, two points of Sichuan pepper and cinnamon, one point of cumin, one point of pepper, one or two dollars of vinegar, one penny of Shao wine, two cents of monosodium glutamate, one penny of refined salt, one penny of sesame oil, and one tael of chili oil.

Characteristics of hand-grasped mutton: The meat is extremely soft and rotten, and the taste is sour, spicy, fresh and fragrant.

Teach you how to make finger lamb and how to make it delicious.

1. Chop the lamb loin foss meat into pieces two inches long and five minutes wide, and wash them with water. Wash and sterilize the parsley and cut into two long pieces. green onions, three coins cut into one-inch long segments, two coins minced;

2. Put the minced green onion, minced garlic and coriander. soy sauce, monosodium glutamate, pepper, sesame oil, chili oil, etc.

3. Pour two catties of water into the pot, put the mutton and boil it on the fire, skim off the foam, and remove the meat and wash it. Then, change three catties of water to boil, add mutton, spices, peppercorns, cumin, cinnamon, green onions, ginger slices, Shao wine and refined salt. When the soup is boiled again, cover the pot and transfer to a low heat and cook until the meat is rotten.

Remove the meat, put it on a plate, and eat it with the sauce.

Dongxiang hand-grabbed mutton.

Ingredients: 15 grams of lamb (8-11 grams of lamb is preferred), 50 grams of lettuce.

Seasoning: spice packet (7 grams of star anise, 14 grams of grass fruit, 120 grams of Sichuan peppercorns, 75 grams of cumin, 30 grams of white cardamom, 50 grams of cinnamon, 8 grams of good ginger, 9 grams of dried ginger peel, 250 grams of fresh ginger slices, 10 grams of kaempfera, angelica, and astragalus), 1 dry gram of salt, 30 grams of ginger rice wine, chicken juice, 150 grams of white vinegar, 5 grams of shredded green onions, 5 grams of dried red pepper shreds, and 4 grams of coriander.

Ginger Rice Wine Ratio:

Cut the fresh ginger into small slices, add salt and Cantonese rice wine and simmer for 10 minutes.

How to make homemade salt-and-pepper dishes:

Put 150 grams of refined iodized salt into the pot, stir-fry over medium heat until the color is slightly yellow and slightly cool, add 10 grams of dry ginger powder, 20 grams of Sichuan pepper noodles, 10 grams of Wang Shouyi's thirteen spices and stir-fry evenly.

Production method: 1) Change the fresh mutton into a large piece with a knife, rinse it with warm water, add 25 grams of water, 250 grams of salt, and white vinegar to soak for an hour, and then soak it in water for an hour and then remove it.

2) Wrap the spices in a pot of water and boil twice (boil for 5 minutes each time until the foam is exhausted), then rinse in running water for 20 minutes.

3) Put the soaked mutton into a pot of cold water, boil it over high heat and beat the foam twice, put it into the spice bag, 250 grams of fresh ginger, beat the foam over low heat, cover and leave a small breathable slit (for odor removal) and cook for 50 minutes until eight mature, then add 750 grams of salt, ginger ale rice wine, chicken juice and simmer for 20 minutes, then turn off the heat and simmer for 30 minutes.

4) Take out the cooked mutton and change it into 15x5 cm strips with a machete, neatly arrange it on a plate with lettuce, sprinkle shredded green onions, shredded dried red peppers, and coriander, and serve with 1 salt and pepper dish, 1 garlic slice and vinegar.

Crucial: 1. The mutton must be changed to a large piece, and the soaking time must be sufficient.

2. The mutton must be heated in a pot under cold water until it boils over high heat, and it should be stirred constantly in the middle.

3. After boiling, be sure to beat the foam 3 times, and then change to low heat and simmer.

4. Cook the mutton until it is eight ripe, then add salt, and soak for half an hour before it can be flavored, otherwise the taste is not good.

5. The loading knife should be fine and uniform.