Ningxia hand grabbed mutton is very famous, how to make hand grabbed mutton is more appropriate?

You must use a pressure cooker to cook pilaf at home, otherwise there will always be a problem with the rice and meat made in an ordinary pot, either the rice is too hard or the meat is not rotten. The ingredients should include: rice, lamb (preferably with bones), carrots, onions, raisins and salty salt when the meat is almost cooked, so that the flavor of the lamb itself can be fully brought out, and when the meat is cooked, it will be cooked a little longer before it comes out of the pan.

It is best to make five taels of meat out of a pound, eat it while it is hot, sprinkle some pepper and salt in moderation, and garlic. Be sure not to use a pressure cooker to crush the meat, it is best to cook the meat in an iron pot.

Mutton is often eaten in the food of Lanzhou people, because it is in winter, the amount of consumption is very large, it is best to buy mutton to buy on the beach run by the Hui people, because the mutton of the Hui people is killed before dawn, very fresh, of course, the price is better than other market meat pots, add cold water to fill the meat a little, turn on the fire and cover to cook, wait for the water to boil, and then open the lid, the fire is closed to the minimum meat foam, this step is the most important, after beating once, ** boil for a minute, continue to beat the foam, two to three times, prepare peppercorns.

It's not that complicated. Soak the lamb in cold water and wash it. Bring a pot under cool water to a boil over high heat to remove the foam.

Put peppercorns, ginger, and a little dried chili, cook on high heat for seven or eight minutes, change to medium-low heat and cook for an hour, add salt and cook over low heat for ten minutes, and then you can get out of the pot. Simmer on low heat for 34 to 40 minutes, and add salt when the meat and bones are detached or when chopsticks are inserted. Remove the meat after three minutes.

Strain the soup and set aside. Prepare garlic paste, spicy oil, vinegar, adjust according to personal taste. It can also be eaten with salt and pepper.

Wash the mutton in water and put it in the pot, wait for the pot to boil to remove the foam, then put in the ginger, cook the lamb for an hour, the lamb for about 40 minutes, put in the salt and cook for about 10 minutes, add pepper and ginger, add salt when it is almost cooked, and cook it. Szechuan peppercorns are soaked in cold water for 10 minutes in advance, and the color of the soup will be clear. When eating, use salt and pepper and garlic, I like to fry the salt and pepper over low heat, and you can use it to get out of the pot under cold water, remove the foam, pepper, ginger, and a small amount of green onion when the water boils.

Add salt to the meat when cooked.

First of all, choose the lamb with bones to blanch for later use, then boil a pot of boiling water, add onions, garlic and other seasonings to cook with the mutton, add salt, monosodium glutamate and other condiments for about 1 hour, and reduce the juice over low heat.

Hand grasp mutton does not need to add any seasoning, it is boiled directly in the pot, and it can be eaten by dipping it in a little salt, because the mutton in Ningxia itself is very delicious.

You should choose a better quality lamb and add a better side dish to decorate, because only in this way can you better highlight the deliciousness of this hand-grabbed lamb.

The most important thing to grasp mutton is the selection of materials, Jingyuan sheep in Gansu, Tan sheep in Qinghai, Yanchitan sheep in Ningxia, etc., these mutton is tender and delicious and has little taste. All you need to do is add salt to cook.

The preparation of finger lamb is as follows:Ingredients: 1000 grams of lamb chops.

Excipients: 1 piece of ginger, 2 star anise, 1 green onion, 4 grams of salt, 8 grams of light soy sauce, 3 grams of white vinegar, appropriate amount of chili oil.

Steps: 1. Prepare the raw materials.

2. Blanch the lamb ribs in a pot.

3. Cut the ginger into slices and the green onion into sections.

4. Cut the ginger into slices and the green onion into sections.

5. Add blanched lamb ribs, ginger, green onions, star anise, and simmer.

6. Cook for two hours, and the foam in the soup should be knocked off halfway.

7. Homemade spicy red oil, light soy sauce and white vinegar, mix into juice.

8. Tear the boiled lamb into small pieces and sprinkle evenly with a little salt.

9. It's on the table, and it's delicious with the sauce dipped in it.

Hello. Authentic Qinghai hand-grabbed mutton.

materials. Mutton: 3 catties of salt, 2 teaspoons of semi-dried chili peppers, 4-5 dried peppercorns, more, more than 15 gingers, 4-6 slices of grass fruit.

1-3 white wine in a small glass.

Authentic Qinghai hand-grasped mutton practice steps.

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Step 1space

Clean the mutton, put it in the pot with cold water, and the water will probably not cover the mutton (not too much water!! The fire boiled.

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After the pot is opened, skim off the foam (it's the blood foam of fresh lamb, not dirty).

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Remove the foam.

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Prepare the excipients.

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Pour a small glass of white wine into the pot (to remove the smell), then add ginger slices, dried chilies, Sichuan peppercorns, and grass fruits.

Step 6: Turn on low heat, cook for about 40-60 minutes (cover the pot) and add salt halfway (add more salt, so that the meat is delicious, and the final mutton soup needs to be mixed with boiling water to drink, the soup is relatively salty).

Step 7space

Qinghai people like to eat mutton in vinegar dishes, but I prefer to eat it with pepper and salt, and the vinegar dish is mixed like this: garlic + vinegar + a little salt + two drops of sesame oil. (How to eat and season the mutton boiled depends on personal preference).

Step 8space

It's really tasty and tender.

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The dipping vinegar dish is also fragrant.

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Therefore, everyone must buy mutton fresh.

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At home, it is generally placed on a cutting board and eaten with a knife.

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Generally, the meat is eaten first, and the soup in the back pot is mixed with boiling water, and the garlic sprouts are crushed with coriander, which is simply delicious! You can also put white radish in the mutton soup, which is also very delicious.

Tips for authentic Qinghai hand-fingered lamb.

Good luck.

Qinghai's hand-grasped mutton is the most authentic, if you have the opportunity to go to Qinghai, you must eat it!

Prepare a small bowl, add peppercorns, cinnamon, almonds, tangerine peel, sesame paste, stir constantly, remove the fishy smell of the mutton, cut it into pieces, put it in the pot, after cooking, add some condiments to it, after cooking, and then you can dip it in the dipping sauce that you just started to prepare.

First of all, you need to prepare the sauce, put the sesame paste, leek flowers, fermented bean curd juice, soy sauce, chopped green onion, garlic, vinegar, and chili oil in a bowl and stir well. Put the prepared mutton into boiling water, add star anise, almonds, cinnamon, tangerine peel, cumin, and peppercorns and simmer for a while.

It can be eaten grilled or simmered with other side dishes, and all the condiments must be prepared when making it.

The method of making Ningxia hand-grasped mutton is to first clean the mutton, and then add various spices and ingredients to stew it together, which I like to eat.

First of all, the lamb is cleaned, all the internal organs are hollowed out, and then marinated in sauce, marinated for 4 to 5 hours, and then put it on the fire for grilling, you can sprinkle some sauce while grilling, and you have to brush some oil, I like to eat it very much.

If you like to eat it, you first cut the lamb into small pieces, then put it in the oven, bake it golden brown and crispy, sprinkle some seasoning on the surface, and then prepare some dipping sauce, which is the famous finger lamb.

It is to cut the mutton into large pieces, then put some seasonings, put the mutton in it and cook it, and then take out the cooked mutton, cut it into strips, and dip it in some sauce to eat. I like it very much, because I like mutton very much.