Hand grasping lamb chops(shou zhua yang pai jie sai si fang cai )

Hand grasping lamb chops

Introduction:

"The authentic hand grasping lamb chop is to boil the mutton in water until it is broken, then take it out, slice it and dip it in the juice. And we have the function of "automatic juice collection", which can bring the nutrition and essence of mutton into the meat, so that the mutton meat is more delicious. The seasoning of this dish is relatively simple, as long as you add some ginger to remove the fishy smell, and then add some pepper to make it fresh. "

Production steps:

Step 1: cut lamb chops into long strips, soak in water for 30 minutes, remove and wash;

Step 2: put water into the pot and put the processed lamb chop, seasoning and water into the pot;

Step 3: start the [juice collection · mutton] function, and the cooking program will be executed automatically;

Step 4: chop the garlic into minced garlic, mix it into dipping material and put it into a bowl;

Step 5: after cooking, stir the food in the pot evenly, remove the mutton, change the knife, and dip the mutton in the bowl juice.

Materials required:

Lamb chop: 1000g

Zanthoxylum bungeanum: 20

Salt (for dipping): 4G

Garlic: 20 cloves

Sesame oil: 2 ml

Salt: 6 g

Ginger: 4 tablets

Vinegar: 100ml

Chili oil: 5 ml

Water volume: 800 ml

Note: 1. If you have too much water, you can start the [dry pot] function to collect the juice for the second time; 2. Remove the Zanthoxylum before you go to the table to prevent it from affecting the taste; 3. You can make other dipping juice according to your own taste habits.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: other

Chinese PinYin : Shou Zhua Yang Pai Jie Sai Si Fang Cai