[Birds and Animals] - Home made "Hand Grab Lamb"

2024-05-21 15:01:02 1735

"Hand grabbed lamb" has a history of thousands of years in China, and it used to be a top-notch delicacy for nomadic peoples. "Hand grabbed lamb" is the most famous dish in Inner Mongolia, Northwest China, and Qinghai Tibet. It is also a feast for ethnic minority friends and is highly welcomed by Muslim friends< Br>

Details of ingredients

Lamb rib steakOne piece, 800 grams
Scallion section70 grams
Ginger slices25 grams
Xiangye1 piece
Bai Zhi2 grams
Grass fruit1 small particle
Sand kernel1 gram
nutmeg1 gram
Fennel1 gram
pepper5 grams
clove2 capsules
Astragalus membranaceus1 small piece

Technique

difficultybeginner
workmanshipcook
tasteOriginal flavor
timeThree hours

Steps to make [Birds and Animals] - Home made "Hand Grab Lamb"

1. A piece of lamb rib, scallion, ginger slices, fragrant leaves, Bai Zhi, Cao Guo, Sha Ren, nutmeg, fennel, Sichuan pepper, clove, astragalus, tangerine peel, dried chili, yellow wine, salt, garlic, soy sauce, cooking oil, sesame oil, water, scallions, millet pepper, cumin, and bitter chrysanthemum are suitable.
2. Put the spices into the seasoning box and cover it with a lid for later use.
3. Cut the scallions into sections and ginger slices.
4. Cut the millet pepper into red pepper circles, and chop two-thirds of the garlic into coarse pieces for later use.
5. Put the other one-third of the garlic into a garlic jar and mash it with salt.
6. Mash it into a paste and add a little cold water to make garlic juice for later use.
7. Use a knife to cut the lamb chops between each rib. When cutting, the whole piece can appear rough, and it can also be finely chopped from the middle, depending on personal preference.
8. Boil the sliced lamb chops in a pot for 5 minutes and remove.
9. Bring to a boil with clean water, then add blanched lamb chops, scallions, ginger, and three small chili peppers. Pour yellow wine into the pot and bring to a boil. Cook over medium heat for 1 hour.
10. Then add the seasoning box and tangerine peel and cook for another 15 minutes.
11. After boiling for 15 minutes, remove the ingredient box.
12. After removing the seasoning box, add an appropriate amount of salt and simmer over low heat for another 40 minutes. During the preparation, it is necessary to cook for a total of two hours before and after to make the meat soft, tender, and the soup thick.
13. Put the cooked pork cutlet into a plate (it can be paired with some light vegetables or mixed separately, I have added some bitter chrysanthemums).
14. Then start another pot and add cooking oil and a little sesame oil. Add garlic and stir fry over low heat until the garlic is slightly yellow. Add red pepper rings, cumin, and chopped scallions until fragrant.
15. Stir fry the ingredients until fragrant, then cook in an appropriate amount of soy sauce and blend to make a sauce.
16. Then pour the blended juice onto the lamb chops.
Dip in garlic juice when eating.
18. When serving, serve it together with lamb soup. As the lamb soup is too thick and salty, it needs to be mixed with 50% water and boiled again before serving. Then sprinkle a little pepper on it. This soup has a delicious taste, and you should first drink a bowl of soup to appetize before eating hand picked meat.