[Ningxia] Hand held lamb meat
2024-09-13 02:58:55 968
![[Ningxia] Hand held lamb meat](https://i3.meishichina.com/attachment/recipe/2017/10/16/20171016150813459097413.jpg?x-oss-process=style/c640ms)
In the second season of 'A Bite of China', it was mentioned that almost all Chinese foodies believe that lamb from Ningxia has the best texture. Not adding salt is the key to stewing lamb. Salt, as a strong electrolyte, can damage the cell membrane of lamb meat, causing the water in the meat to seep out, lose elasticity, and make the taste older. After simmering over low heat for nearly 2 hours, the muscle fibers softened and became moist. Lamb meat is neither greasy nor gamey, rich and delicious< br>
Details of ingredients
Technique
Steps to make [Ningxia] Hand held lamb meat
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1. Lamb ribs![]()
2. Divide into two from the middle![]()
3. Rinse with cold water and put it into the pot![]()
4. After boiling, skim off the foam![]()
5. Add ginger slices, dried red peppers, Sichuan peppercorns, and star anise![]()
6. Stew for two hours![]()
7. Once the meat chopsticks are inserted, they can be cooked thoroughly![]()
8. Take it out and place it on a non flavored cutting board. Chop it open and sprinkle a thin layer of salt on top to serve![]()
9. Pour a bowl of lamb soup, add salt and pepper, cilantro and minced garlic, then garlic slices, mixed with flour and vinegar to serve the lamb![]()
10. The taste is amazing![]()
11. Finished products![]()
12. Finished products
![[Birds and Animals] - Home made "Hand Grab Lamb"](/upload/20240420/510081242637533185.jpg)
