The food world walked into Hulunbuir City, Inner Mongolia (III) - lamb pine
Lamb floss is a special dish of Hulunbuir City, the main ingredient is fresh sheep sheep.
Ingredients: Fresh lamb.
Accessories: white root, angelica, tangerine peel, cumin, fresh ginger, salt, monosodium glutamate.
Preparation method
1. Raw material finishing: remove the skin, bone, fat tendons, tendons, etc. of the lamb, cut the fiber lines of the lean meat into meat strips, and then cut into short strips about 7 cm long and about 3 cm wide.
2. Cooking: Cook the meat pieces in white water for 3 hours, so that the shredded meat can be torn apart by hand. After the cooked meat pieces are out of the pot and let cool, they are placed in a stone mortar and scooped with a wooden stick, and at the same time, they are rubbed by hand to spread the meat pieces.
3. Stir-fried: Put the cooked meat cubes in the stone mortar, use a wooden stick and knead by hand to spread the meat pieces. Then turn into a pot and stir-fry over low heat, kneading with a clean laundry board as you fry. Sauté for about 3 hours, add salt, sugar, monosodium glutamate, minced green onion, minced ginger, minced fennel, minced cloves, sorghum wine, and sauté for another hour. Continue to fry for 1 hour, then add sugar, salt and MSG, continue to fry for 0.5 hours, until the meat is completely fluffy fiber, you can come out of the pot, after cooling, it is the finished product
Process:
Raw meat deboned, degreased, peeled, rinsed, boiled, rinsed, dried and packaged.
Selection and pretreatment of raw materials:
The lean meat of the legs and waist of the sheep is the best, and the muscle membrane, tendons and fat of the meat are carefully removed, and then the raw meat is cut into 6 cm long, 4 cm wide and 4 cm thick strips along the muscle fiber pattern and then soaked in water for 40 min to leach dirty blood.
Cooking points:
Put the prepared seasoning into the spice box (except salt and monosodium glutamate) into the cooking pot and cook it in water for 30 minutes, then put the prepared raw meat into the pot, add water to submerge the meat, cook it on high heat, and constantly skim out the oil slick and blood foam during the cooking process. If the dried meat is not cooked, add water in time until the muscle fibers are separated by slightly pressing the muscle fibers with chopsticks, which means that the cooking is complete.
Stir-fried and pressed fleece:
The cooked meat is poured into the pot of the stir-frying machine and stir-fried over low heat (the temperature is controlled at about 65 ° C), and it is continuously fried until the water evaporates, the meat becomes dry flocculent, the color changes from gray-brown to golden yellow, and the meat floss with special flavor is changed.