Hand grasp to eat lamb (hand grabbed lamb)

Hand-grabbed lamb is a classic food in Xinjiang, when it first came, it didn't feel very tasty, after several tastings, the taste slowly came out, the original taste, the initial rejection of the smell has also become a unique fragrance, the defense line of resistance in the heart continues to collapse, sighing that he was soon tempted by this mutton, and Sister Song consulted and pondered: how to learn to make this hand-grabbed lamb. Naturally I thought of Teacher Ai, and I told Teacher Ai about learning to catch mutton by hand, and he immediately promised to teach us to do it, and made an appointment to do it in Teacher Dai's (Sister Song's husband' husband) dormitory on Saturday.

Teacher Ai has always told: after the matter is done, call him, and then go to buy meat together. After we went to the street to do a good job, we called Teacher Ai according to the appointment, and soon he came out of the house and accompanied us to the market to buy meat, the meat was personally selected by Teacher Ai, a total of more than 2 kilograms, 130 yuan. To make hand-grabbed meat, radish and onion can be less, radish selected the local people to make hand-grabbed meat for the yellow radish. Everything is in order, it is 12 o'clock, we are in a hurry to rush to the dormitory, we are thinking of what to cook, Teacher Ai has been looking for a pot in Zhang Luo, we all understand that Teacher Ai also has the final say, let him Zhang Luo, me and Sister Song are responsible for buying wine.

When we returned to the dormitory, Teacher Ai had already taken the pot at home, I went back to my dormitory to do something, a while, Sister Song called to urge that the meat was almost good, I hurried to Sister Song's house, only to see that Teacher Ai was busy, the pot was steaming, the room was filled with the unique smell of lamb, it smelled quite fragrant, because when I arrived, Teacher Ai repeated the procedure of making hand-grabbed meat with me: First, put the lamb ginger and cold water into the pot together, wash the radish ginger and onion and cut it for use. Second, wait until the water boils for 5 minutes, add radish, an appropriate amount of salt, and when the water is boiling, the bubbles should be stirred with a spoon until the bubbles no longer bubble up. 3. Cover the pot and simmer until chopsticks can be inserted into the lamb. Fourth, the soup in the pot is half a bowl plus salt, prepare a large basin, (the pot is naturally fresh and has not been filled with vegetables) fish out the lamb, radish layer by layer sprinkled with salt soup. 5. Spread onions over the lamb. (When I came to Xinjiang, I learned that the onions could be eaten raw) Such a delicious hand-grabbed lamb is baked. It seems simple, but it is particularly exciting to eat.

Teacher Ai only eats meat, dishes from the canteen, we hang them aside, grab the lamb with our hands to eat, as if we don't have to eat with our hands, we are not worthy of grabbing mutton by hand, wait until the stomach is full, then slowly drink, we follow this good habit, eat well before drinking. For a time, from the beginning of the suspicion that too much meat could not be eaten to almost sweep away, Teacher Dai has been holding lamb "delicious, delicious" and ate four large pieces in a row, I like to eat meat on the bones, nibbled three large pieces, but Teacher Ai did not eat much, Sister Song also performed well, for a time we seemed to be integrated into the warm Xinjiang brilliant sunshine, happy and harmonious.

Unconsciously, it was 5:30 p.m., and we talked very happily, a simple, a true feeling, in exchange for a house full of incense...