How to make white cut lamb, how to cook white cut lamb

The practice of white cut lamb:

1.Cut the lamb (goat meat) into rectangular cubes 20 cm long, 13 cm wide and 5 cm thick, rinse together with 2 bones;

2.Put star anise, cloves, cinnamon, peppercorns, fennel seeds, and tangerine peel into a small white cloth bag, tie the bag mouth, and make a spice bag;

3.Wash the green onion and ginger, pat the ginger loose, and tie the chives in the knot;

4.Put the wok on medium heat, add 2000ml of water to heat, put the sheep tube bones at the bottom of the pot, and put the spice bag.

In the middle of the tube bones, put the mutton on top, shape it into a comb back, then add green onions, ginger and refined salt, soy sauce (wozi soy sauce), rice wine, sugar, boil together, change to a low heat and simmer for 40 minutes;

5.Take a 1-meter-square piece of clean white cloth, spread it on the cutting board, and place the boiled mutton pieces in the middle of the white cloth and wrap them;

6.Then use a thick wooden board weighing about 25 kilograms, which is also square, press it on top of the wrapped mutton, press it for 10 hours, and then take it out;

7.Cut the pressed mutton pieces into rectangular slices 5 cm long, 3 cm wide and cm thick, stack them on a flat plate, stack them into an ingot-shaped, and brush them with sesame oil.

Lamb stewed in spices, served with two delicious dipping sauces. It is known as "white cut mutton", which literally means white cut mutton. "White cut" is a popular cooking method in Chinese cooking.

Cook the ingredients with spices or ginger and shallots, and in most cases, retain the original flavor. It is then cut into slices or slices, usually with a dipping sauce.

We have different options to make this dish in different seasons. During the summer months, lamb chops can provide more fat and moisten the dish. In winter, to avoid eating too much cold fat, leg of lamb should be the best choice.

Sichuan peppercorns are the best partner for lamb and beef broth. It helps to eliminate the raw smell of lamb. Another useful auxiliary ingredient is white radish.

However, after a long boiling time, these white radish pieces are not delicious at all. But the soup can be eaten with fresh white radish. Strain the soup to remove any spices and other solid ingredients, then add the white radish slices and cook for 10 minutes.

The soup is usually eaten with slices of lamb.

Note] Soaking the lamb in the soup until it is completely cooled prevents the inside from drying out too much and allows for better absorption of the aroma of the spices. When using hot-soaked oil, it is highly recommended to soak the slices in the oil for 10 to 20 seconds until the meat fibers absorb the oil inside. You can dip the quick seasoning into a dry spice mixture.

If you don't want to eat lamb, you can use beef shank instead.

Ingredients] kilogram of lamb shank.

1 small radish, peeled and cut into small cubes.

Coriander garnish. 2 shallots.

1 tbsp Sichuan peppercorns.

1 small piece of ginger. 2. Star anise.

1 kernel granulated sugar.

Hot oil immersion. 2 tablespoons chili flakes.

1 4 cups oil.

1 2 teaspoons salt.

2 cloves minced garlic. 1 tablespoon light soy sauce.

1 2 tablespoons bitter and mean.

1 2 tablespoons sesame oil.

2 tablespoons minced corm.

Dry spice mixture.

1 teaspoon salt. 1 tbsp chili flakes.

1 tablespoon cumin powder.

Instructions] Bring a large pot of water to a boil and cook the calves for 2-3 minutes. Remove and clean with warm water.

Place the lamb in a clean pan and add the shallots, ginger and all the spices. Add enough water to cover (for a normal pot, the water level should be at least 3 cm higher than that of the lamb). Optional) to add a white radish cube.

Bring to a boil, then simmer for about 1 hour. Cover and allow the lamb to cool completely in the broth.

To make the dip: Heat about 1 teaspoon of salt over a slow fire for about 1 minute or until lightly browned. Add 1 tablespoon of paprika and 1 tablespoon of ground cumin. Heat over the slowest heat until fragrant. Transfer out to cool.

Hot Oil Mixture: In a small bowl, combine 2 tablespoons of chili powder, 1 4 teaspoons of Sichuan pepper, 1 teaspoon of cumin powder, 2 cloves of minced garlic and 1 2 teaspoons of salt. Heat 1 4 cups of oil in a small saucepan until almost black smoke rises.

Pour the hot oil into the mixture. Wait until it cools slightly. Then mix in sesame oil, light soy sauce, vinegar and chopped coriander.

Remove and drain for 1 hour, or place in the refrigerator overnight. Cut the lamb into thin slices. Place a thin layer of cilantro on a serving plate and place the lamb slices one after the other. Serve with dipping sauce.

Half a leg of lamb with skin.

Green onions to taste.

Ginger slices to taste.

Cinnamon two small pieces.

Sichuan peppercorns: a dozen.

Three bay leaves.

1 carrot.

Dipping sauce Light soy sauce to taste.

Balsamic vinegar a little.

The practice of white cut lamb:

Wash the leg of lamb with skin, pot under cold water, throw a few slices of ginger into the pot, boil the water for 4 minutes, remove the mutton and wash it with warm water.

Take another pot (I use the electric pressure cooker, choose to simmer and cook soup, it is very convenient) put in the leg of mutton, green onions, ginger slices, two small pieces of cinnamon, more than a dozen peppercorns, three bay leaves, a carrot cut into pieces (can be slightly larger, mainly to remove the smell), add hot water, the pressure cooker will overflow the water of the leg of mutton is enough, other pots, more water (add enough water at a time, do not add water halfway), turn to low heat after the water is boiled, cook for 1 hour, (boil to the end with chopsticks and fork to try, subject to rotten meat)

After cooking, remove the leg of lamb, let it cool and slice it, and set aside. The soup base can be boiled with some Chinese cabbage vermicelli, or you can cook noodles and eat as much as you want.

Prepare the dipping sauce: add some vinegar to the light soy sauce (the vinegar should be small enough to enhance the flavor, so as not to taste sour.) The sliced lamb is dipped in soy sauce and vinegar and tastes particularly good. �9�7

First: Wash the raw lamb first and soak the blood out.

Second: Cook the lamb in a pot under cold water, boil the blood foam out, and remove it.

Third: change the water from the new water and brush the pot, and put the fished out mutton into the pot to cook.

Precautions: Be sure to wait until the lamb is about to come out of the pot before putting salt, not star anise (that is, big ingredients).

Step 1: Simply prepare the lamb, spices, ginger and salt. Step 2:

Pluck off the hair on the mutton and soak it in water, soak it in water for three hours and then take it out and wash it. Step 3: Add water to the pot and cook the lamb first, then wait until the lamb is rolled up and removed.

Step 4: Remove a layer of grease from the surface of the lamb and then cut it into shreds. Step 5:

Add water to the pot, add the ingredients and ginger, bring to a boil and add the shredded lamb. Step 6: Simmer the lamb skin slowly over medium heat until the lamb skin is soft and glutinous, and season with salt when the soup is thick.

Step 7: Pour the thick soup into a small container, cool and serve.

Questions. How to make shadow puppet frozen lamb.