Marinated lamb is a specialty of Qinghai. The finished product is clean and slightly moist, the color is bright yellow-brown, fat-free, the food is fragrant and delicious, the saltiness is moderate, and there is no fishy smell. It can be steamed and stir-fried, and it is a good product to accompany meals and wine.
1, raw materials sorting: first remove the neck bone, remove the plate tendons, and cut the spine into five sections, which is convenient for folding under the cylinder. And cut a crack with a knife at the thick skin of the meat, so that the color of the flesh is consistent, the salt taste is easy to immerse, and then the leg bones and ribs are completely removed.
2, pickling: in winter, 7 sheep carcasses per jar, add 7.5 kg of salt, inject 100 kg of purified water. In summer, each carcass is salted with 0.5 kg, each jar is marinated 4 to 5 pieces, and about 75 kg of purified water is injected. When the meat is lowered from the tank, the meat should be facing downwards, and the salt water in the tank should be submerged in the flesh. In winter, the meat tank should be placed in a warm room to avoid being impenetrable, and the cured meat should be turned over 3 times a day, and the marinade can be cured for 7 days. In summer, the meat tank should be placed in a cool place, and it should be turned over several times a day, and the meat color will turn red in 1 to 2 days in summer and autumn, and it can be cooked under the pot.
3, ingredients, boiling soup, cooking: old soup (that is, the original soup that has been cooked many times) is stipulated to be 7 sheep carcasses per pot, and 2.5 kg of salt is added in winter and 3 kg of salt in summer. Wrap 250 grams of cumin, 31 grams of cumin, 16 grams of grass fruits, 9 grams of peppercorns, and a small amount of galangal, plate cinnamon, etc., bring the soup to a boil and then remove the meat from the pot. If there is no old soup, the soup must be boiled for 24 hours with lamb bones and the amount of the above spices, and the meat must be cooked in the pot. The length of the simmering time is determined by the tenderness of the meat. Cook tender meat for 3 hours and old meat for 6 hours. Each kilogram of raw meat produces 0.5 kilograms of cooked meat, and the meat quality is not fishy, and the taste is delicious.
Cured meat must be drained before the next pot, with boiling water dissolved edible red pigment 14 grams, rubbed on the meat surface, so that the meat is bright red, and then the meat face down the pot, to avoid discoloration, meat cooked, the appearance of bright red and beautiful.
Note: Home-made, raw materials can be reduced proportionally