Hand held lamb meat from Inner Mongolia

2024-10-08 02:59:06 402

Handheld lamb is a unique delicacy in Inner Mongolia, but the recipe is extremely simple. It only needs to be cooked and served with chive sauce to enjoy the deliciousness. After eating this hand pulled lamb in Inner Mongolia, I couldn't forget it when I came back. Fortunately, Inner Mongolian lamb can be bought at large supermarkets at any time, so I can also replicate this delicacy at home. However, I cannot make whole lamb at home, so I usually buy lamb chops or lamb legs to make it. However, there is no wild chive sauce. Our chive sauce is made from chives that we grow ourselves and pick when they bloom. Although it is not wild, it is still a pure green organic food. Paired with homemade chive flower sauce and lamb, the taste is also quite delicious. I can't go to Mongolia often, but this handle lamb can be eaten at home frequently, haha!

Details of ingredients

Lamb chops2000 grams
Chive flower sauceA piece of cake
Scallion1 piece
ginger3 segments
angelica10g

Technique

difficultySimple
workmanshipcook
tastesalty and savory
timean hour

Steps to make Hand held lamb meat from Inner Mongolia

I bought Inner Mongolian lamb chops specifically at the supermarket
2. Put cold water into the pot
3. Wait for the floating skin to float and skim off the foam
4. Prepare scallions, ginger, and Angelica sinensis. Danggui paired with lamb is my favorite, so I added Danggui, but I don't have to add it
5. Put the boiled lamb chops into the casserole and add the seasoning
6. Boil the soup of blanched lamb chops for a while, thoroughly removing impurities, and pour the clean soup into a clay pot. Of course, you can also add boiling water directly. Keep the original soup meat aroma stronger.
7. Cover the lid and bring to a boil over high heat, then reduce the heat and simmer slowly for 1 hour until the meat is soft and tender
8. Take out the lamb chops and cut them into strips along the bones
9. Put homemade chive flower sauce into a plate
10. Lamb and chive sauce are served together, and the meat is dipped in chive sauce while eating.