Mention of lamb, many people are not strangers, the common lamb on the market has goat meat, sheep meat, wild mutton, especially in the winter, lamb is a good thing, it can withstand the wind and cold, but also can supplement the body, the taste of lamb, compared to pork, meat is more tender, fat, cholesterol is also less, the nutrition of lamb can not be underestimated, tonic, appetizing fitness, especially people with weak physique, should eat more, about the practice of lamb, there are also many, such as braised lamb, cumin lamb, grilled lamb skewers, Stew, hand pilaf, etc., in the many practices of mutton, I love this hand grabbed mutton, hand grabbed mutton, according to legend has a history of nearly a thousand years, the first in the nomadic people, to hand grab eating and named, has been rated as "Ningxia top ten " classic dishes", entertain friends, face double face.
Hand grabbed lamb, in Mongolia, Tibetan, Xinjiang and other places, belongs to the more common cuisine, because the mutton there is good quality, delicate and delicious taste, meat delicious, not greasy, color and flavor are complete, in ancient times, the northwest nomads gathered, must be indispensable lamb, and hand grabbed lamb, is the best dish, dipped in secret chili oil, bite a mouthful of meat aroma, happiness bursting, with the improvement of people's quality of life, difficult to climb the elegant hall of hand-grabbed lamb, also introduced to the city, people do not care about the decency, People used to dismiss it, but now Oh Mom, it's so fragrant, I want to eat another piece.
Is it difficult to grab lamb by hand? In fact, it is not difficult at all, you can understand as stewed lamb, in the process of stewing, the water will slowly decrease, the small fire is the most important, can not stew too soft and rotten, a little chewy to eat, if you only pursue fast, high-heat stewed lamb, the entrance is like cotton, the taste and taste are too bad, proper failure, do hand grabbed lamb, choose the right position is very important, the first choice of lamb chops This position, fat and thin, meat more bone less, 30 years of professional chefs, on-site teaching hand grabbed lamb, secret pepper dipping sauce, eat a bite is too fragrant, Favorite friends can collect it, I hope it will help you.
<h1 class="pgc-h-arrow-right" data-track="4" > hand-grabbed lamb</h1>
Ingredients: lamb chops, fragrant leaves, cinnamon, dried chili peppers, onions, peppercorns, shallots and ginger,
Seasoning: Salt, sugar, balsamic vinegar, chili noodles, white sesame seeds
1, if you can buy fresh lamb chops, the taste will be better, really not, had to use frozen lamb chops, the first step first thawed, put into water, naturally thawed for 1 hour, wait for the time to come, open the fire source to heat.
2, lamb chops blanched water, must be cold water under the pot, as the temperature rises, gradually release blood water impurities, can not boil water into, water will be boiled after the foam, to be skipped in time, this is the source of fishy smell, the cleaner the better, boiling for a few minutes, fish out the meat pieces rinsed clean, control dry standby.
3, in addition to prepare a casserole, add the right amount of boiling water, and then in turn enlarge the onion 3 segments, 1 piece of cinnamon, 5 slices of ginger, 2 dried peppers, about 30 peppercorns, 3 pieces of fragrant leaves, simmer for 35 minutes on low heat, depending on the old tenderness of the lamb, appropriately extend the heat, some need to be longer, during the period can be viewed, with chopsticks inserted, tested, flexible use, 5 minutes before the pot, put in the appropriate amount of salt seasoning.
4, take advantage of the time to cook lamb, this side can adjust a dipping sauce, put pepper noodles, white sesame seeds, chopped onion in the bowl, the spiciness of the pepper noodles can be chosen by themselves, and the two thorns are more decent.
5, from the pot to burn the oil, such as the oil is hot, directly poured on the chili noodles, while stirring, let the high temperature stimulate the aroma of the seasoning, the oil temperature should not be less than 160 degrees, wait for a slight cooling, and then pour in 1 spoonful of vinegar, 1 spoon of sugar, stir evenly.
6, when the time comes, the lamb is also cooked, fish out the lamb, use a kitchen knife to divide it, cut into small pieces, remove the excess bones.
7, lamb cut into small pieces, more conducive to operation, with secret dipping sauce, while dipping while eating, meat taste delicious, not greasy, salty and light taste just right, have a different flavor.
<h1 class="pgc-h-arrow-right" data-track="4" > skill summary</h1>
1, when boiling lamb, try not to put star anise, that is, large ingredients, it will cover the fresh flavor of lamb.
2, many people hate the fishy smell, when eating lamb, will be handled clean, in fact, the fishy taste is very good, appropriate with a little, the flavor is more sufficient.
3, hand grabbed lamb, each place is different, some people like stew, some people like to enlarge the material, the taste of their own likes, do not argue for this dispute, for reference only.
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