This is their own family to open a lamb shop when doing hand-grabbed lamb recipe, this ratio is their own test, now tell everyone, almost the New Year at home also do, the taste is very good, must remember to collect, I will play the commercial version and home version.
Ingredients: 1 beach sheep commercial, 5 pounds of household lamb chops or front legs
Seasoning: Commercial ---- 5 grams of white kou, 5 grams of nutmeg, 5 grams of grass curs, 20 grams of dried ginger, 5 grams of peppercorns, 10 grams of grass fruits, 10 grams of cooking wine
10 g of refined salt, 5 g of fennel, 5 g of pepper, 10 g of rock sugar, 5 g of coriander leaves, 10 g of green onion
Household ----- 2 white kos, 1 nutmeg, 5 grams of dried ginger or fresh ginger, 2 grams of peppercorns, 3 grams of refined salt, 2 grams of fennel
2 g pepper, 2 coriander leaves, 1 green onion
Directions: Wash the lamb, soak for 4 hours, change the water three times, put the cold water in a pot of cold water and boil over high heat to remove the foam, and add all the spices
Wrap in a gauze bag and boil water in a pot, do not put salt first, cook for 2 hours over commercial heat, and press 10 with a pressure cooker at home
Open the lid for a few minutes before adding salt.
Warm tips: No matter how good the method and spices must have good ingredients, if you want to eat well, it is best to use tan sheep or Jingyuan lamb in Gansu, flavor
The Tao is authentic.
![Ningxia folk cuisine steamed lamb, hand-grabbed lamb, haggis soup and noodles[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)