Shui basin lamb is a famous traditional snack in Shaanxi, especially in the Weibei region. It has a rotten and fragrant meat and a heavy soup, which is deeply loved by people.
Fees:
500 grams of fresh lamb (preferably lamb brisket), fresh sheep bones, and sheep fat oil. Spice packet: 5 grams of peppercorns, 5 grams of cinnamon, 5 grams of tangerine peel, 5 grams of grass fruits, 10 grams of galangal, 5 grams of white root, wrapped in gauze and tied tightly for later. Other seasonings: 50 grams of coriander segments, 20 grams of green onion, 20 grams of ginger slices, 15 grams of refined salt, 25 grams of red oil chili pepper, 15 grams of pepper water, clove noodles, cinnamon noodles, sesame oil to taste.
Method of production
1. Wash and smash the sheep bones and spread them on the bottom of the soup pot, then cut the lamb into pieces and spread them on top of the sheep bones (each piece of lamb is about 10 cm long, about 3.3 cm wide, and about 0.7 cm thick);
2. Add cold water to flood the lamb, boil over the fire and skim the blood foam, then decant the soup in the pot and pour it out, add cold water to boil it, skim the blood foam again and decant the soup and pour it out;
3. Add water again, bring to a boil over high heat, skim the blood foam, cut the sheep fat oil into small pieces and put it in the pot, cook for a while and then skim the foam again;
4. Put the spice packets, ginger slices, green onion and salt into the pot, continue to cook on high heat until the lamb is about eight years old, add red oil pepper and pepper water, and then simmer for about 2 hours on medium-low heat to get out of the pot;
5. Do not turn off the heat, let the soup pot always keep boiling, fish out the cooked lamb cut into thin slices and put it in a bowl, flush into the boiling lamb broth, sprinkle with coriander segments, and then add clove noodles, cinnamon noodles or sesame oil and other seasonings according to personal taste;
6. When eating, it is accompanied by crescent cakes, and when eating water basin lamb, it can be accompanied by raw garlic cloves or sugar garlic, raw mixed green and spicy seeds.
peculiarity
The soup is fragrant, the meat is crisp, the cake is browned, and it is delicious to eat.
Water Basin Lamb (Photo courtesy of Heyang Rong Media Center)
Source: Western Net
Statement: This article has indicated the source of the reprint, if there is any infringement, please contact us to delete! Contact email: [email protected]