How to make mutton in wooden barrels, how to make fat sheep in wooden barrels

The practice of making homemade lamb in a wooden barrel.

The white soup mutton in the collection is famous and well-known to everyone. It's much better than the mutton shabu in the hot pot. The cooked mutton is delicate and almost tasteless, and the mutton soup is clear and fresh. And it's so simple that the cooking method of putting only salt and no other condiments makes people curious.

Generally speaking, it is best to choose a ram that is about 2 years old. Because lamb contains a lot of fatty acids, in order to avoid a sour taste, it must be put in the refrigerator for a while, and the method of low temperature acid removal is used to solve this problem.

Serve in the pan. Wait for the soup to boil and skim off the foam before simmering. (You'll see them cook lamb in a very dark barrel.)

This is the key to the authentic taste of mutton, put the fresh mutton you bought back into a large wooden barrel and boil it for 2 hours until the meat is crispy. The barrel is a fir barrel, so let's forget if we don't have a barrel. )

Also, pay attention to where the different lambs are placed during the cooking process. At the bottom is lamb, on top is lamb tripe, and on top is delicious lamb liver. After the fire is boiled, the lamb liver can be fished out and soaked in light salted water, so that the liver will not change color and taste.

To sum up, the book mutton is delicious and delicious, and there are secrets. First of all, the sheep is preferably two-year-old sheep, and the meat is not old or tender; However, it is steamed and boiled for an hour and a half in a hundred-year-old wooden barrel, the heat is exquisite, the meat cooked out is not hard or rotten, and finally the appropriate amount of special seasoning is added at the right time, a bowl of steaming mutton soup is delicious and moist, the aroma is overflowing, the mutton is delicate and smooth, and then it is accompanied by personal preference of onions, garlic, salt, vinegar, spicy sauce and other condiments, it is really a mixture of flavors, and it makes people have endless aftertaste.

It's an ancestral heirloom, so it's hard to get your hands on it. That's all, let's explore this and do it, maybe another famous dish is born from you!

The white soup mutton in the collection is famous and well-known to everyone. It's much better than the mutton shabu in the hot pot. The cooked mutton is delicate and almost tasteless, and the mutton soup is clear and fresh. And it's so simple that the cooking method of putting only salt and no other condiments makes people curious.

Generally speaking, it is best to choose a ram that is about 2 years old. Because lamb contains a lot of fatty acids, in order to avoid a sour taste, it must be put in the refrigerator for a while, and the method of low temperature acid removal is used to solve this problem.

Serve in the pan. Wait for the soup to boil and skim off the foam before simmering. (You'll see them cook lamb in a very dark barrel.)

This is the key to the authentic taste of mutton, put the fresh mutton you bought back into a large wooden barrel and boil it for 2 hours until the meat is crispy. The barrel is a fir barrel, so let's forget if we don't have a barrel. )

Also, pay attention to where the different lambs are placed during the cooking process. At the bottom is lamb, on top is lamb tripe, and on top is delicious lamb liver. After the fire is boiled, the lamb liver can be fished out and soaked in light salted water, so that the liver will not change color and taste.

Just throw the lamb into the bucket.

Summary. Right away.

**There are wooden barrels for boiling mutton.

Right away. Hello, there are large local supermarkets and ** and Jingdong have wooden barrels for cooking mutton. Lamb barrels can be found in large supermarkets or grocery stores, but you can choose to buy them online.

Hope it can help you, thank you, dear.

Ingredients: 500g fresh mutton, 1 lamb hind leg bone, 1 small handful of vermicelli, 3 dried fungus, 50g northern tofu, 5g Sichuan pepper, 5g cumin, 3g cinnamon, 2 grass fruits, 1 chives, 1 coriander, 2 teaspoons (10g) of salt

Method: Soak the mutton in cold water for 1 hour, remove the blood, scrape the dirt, rinse it with running water and cut it into large pieces. The hind leg bone of the sheep was broken.

Soak the vermicelli in warm water until soft. Soak the dried fungus in cool water to remove the roots, clean the sediment and divide into small flowers. Cut the northern tofu into decent-sized pieces.

Sichuan pepper, cinnamon, cumin, and grass fruit are wrapped in gauze to make a seasoning package. Wash the chives and coriander and cut them into chopped chives and chopped coriander respectively.

Add 1500ml of cold water to the pot, boil over high heat, add the broken lamb bones, boil for 30 minutes, put in the cut mutton pieces and seasoning packets, boil over high heat, switch to medium heat and continue to cook for 2 hours. In the middle, use a spoon to skim off the foam and oil slick from time to time. After that, add salt and continue to cook for 1 hour to make a lamb broth.

Add the chopped tofu cubes, fungus and soaked vermicelli before removing from the pan and continue to cook for 5 minutes.

Remove the large pieces of meat, cut them into thin pieces, put them in a wooden barrel, remove the vermicelli, fungus and tofu pieces, pour in the boiled mutton broth, sprinkle with chopped chives and chopped coriander.