"On the side of the ancient road outside the Great Wall, the grass is green and blue." In the grassland with abundant water sources and fertile land, there lived a group of industrious and simple people, whose hard work touched the heavens with sweat, so the heavens gave the people here a superior geographical environment, and also brought a variety of delicacies to the people here. There is a kind of food it is fat but not greasy, fragrant but not strong, no peculiar smell, eat a mouthful of immediately full of meat aroma it is - Xinjiang hand-grabbed lamb. Let's go and taste it.
【First step】Raw material handling:
Take the lamb and then kill it to remove the visceral fur, wash away the blood stains in clean water, and then soak it in clean water for about half an hour to get rid of the smell.
【Step 2】Spice pack processing:
25 grams of peppercorns, 13 grams of grass fruits (peeled), cumin 5 grams, nutmeg 7 grams, galangal 5 grams, cinnamon 5 grams, bai zhi more than 3 grams all spices poured into boiling water for 25 minutes and then drained, put into the spice package and tied tightly.
【The third step】Cooked treatment:
1. Pour water into the net pot on the heat, then put 2.5 kg of lamb, cool water in the pot on the heat to open the skimming foam, and then fish out and rinse.
2. Pour an appropriate amount of water into the net pot on the heat, put in the clean lamb, put in the spice packet, put the appropriate amount of ginger slices, green onions, salt and boil immediately after the heat is reduced to a low heat, turn off the heat and soak for 30 minutes.
3. Take out the marinated lamb, cut into long strips, then plate, and then add some seasonal vegetables and garlic cloves to the table.