Gu Lang hand grasping mutton
A long history
It is named after the fact that large pieces of lamb are eaten directly by hand
Choose the best Gulang grass lamb
Choose lamb loin ribs
Wash in clean water and soak for about an hour
Soak the blood and impurities in the meat
Put it in a pot of boiling water and bring to a boil
At the same time, add the pre-cooked peppercorns, pepper, grass fruits, ginger slices and other condiments
Add an appropriate amount of salt and green onion and simmer
Allow the lamb to fully absorb the aroma of these spices
When the time is up, you can take it out
Chop into long strips or chunks two finger widths
Soft and tender
The lamb chops served on the table are fat and thin
It has an enticing scent
Dip in a fresh spicy sauce
Supplemented with garlic cloves
Beautifully
It's fun to eat big
Every bite
You can feel the thick texture and smooth juice
And with it
"Soul mate" colorful and fragrant gaiwan tea
Sweet and greasy
Delicious, unique
Reporter: Xu Jinian
Source: Gulang County Rong Media Center