Hand grasping mutton(shou zhua yang rou )

Hand grasping mutton

Introduction:

"People who have never eaten mutton can't claim to love mutton. Dad's hand grasping mutton has reached a certain level. Today, I plan to try it on my own and arrange a recipe by the way, so that I don't have to ask for advice every time. "

Production steps:

Step 1: wash the mutton and soak it in clean water (this time is not too long. In fact, the purpose of soaking is to isolate the air and prevent the oxidation of mutton).

Step 2: put the mutton into the pot, add the fresh water without mutton, boil the mutton over high heat, remove the mutton, and pour out the boiling water.

Step 3: add fresh water without mutton, cut ginger into slices, add seasoning, bring to a boil over high heat, add salt, scallion and 2 pieces of radish, cook over low heat for about one to one and a half hours, add two spoonfuls of mutton oil when mutton is ready to cook.

Step 4: cooking seasoning: 1 small handful of prickly ash, 2 pieces of cinnamon (about finger size), 4-5 pieces of Shannai, 6-8 pieces of Amomum villosum, 1 piece of caokuo, 1 small handful of white pepper, 1 small handful of cardamom, 1 cursive, 1 nutmeg, 1 small segment of Liangjiang, and appropriate amount of fennel (personal taste, up to 1 small handful or no)

Step 5: mince garlic and coriander, mix and slice garlic. When eating, sprinkle with salt and pepper, coriander powder, with garlic slices, delicious incomparable! After eating a bowl of hot mutton soup, the most extreme oral in winter is just like this.

Materials required:

Mutton: 3000g

Ginger: 1

Onion: 1

Radish: 2 yuan

Lard: 2 teaspoons

Seasoning: 1

Coriander: 3

Garlic sprouts: 2

Note: 1. The most suitable for hand grasping mutton is the neck and ribs of sheep. The legs of sheep are barely acceptable. Other parts of mutton should be made. 2. The most important thing to eat is fresh mutton. The age of the sheep should not be too old. It's better to slaughter the lamb now. If you can't buy fresh mutton, don't try it. If you make frozen mutton, you can smell it with the hands of the most skillful cook. 3. If you have a special pursuit, you can choose Nongfu mountain spring as the final water for cooking meat, and the mutton soup will be more delicious. 4. Hand grasping is basically the food of carnivores. If the meat is small, or you think it's too "bloody", you can also slice the meat and add it to the mutton soup, which is similar to the way of Xi'an water basin mutton, and then soak it in a hard baked bun. It's also very delicious.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shou Zhua Yang Rou