[birds and beasts] - home made "hand grasping mutton"(fei qin zou shou jia ting zhi zuo shou zhua yang rou )

[birds and beasts] - home made "hand grasping mutton"

Introduction:

"Hand grasping mutton" has a history of thousands of years in China. It used to be a good food for nomads. "Hand grasping mutton" is the most famous dish in Inner Mongolia, Northwest China and Qinghai Tibet. It is also a feast for minority friends and is very popular with Muslim friends. "Hand grasping mutton" all over the country have their own special ingredients and practices, although slightly different in taste, but on the whole the main practices are roughly the same, only slightly different in the use of condiments. In the past, the production of "hand grasping mutton" was usually stewed in a casserole similar to a large urn. Later, large aluminum pots were used in some places, but iron pots should never be used, because iron pots can oxidize some medicinal materials, thus losing their due nutritional value, which is similar to boiling Chinese herbal medicines. It is necessary to use sand pots. It's not like mutton stew in winter, which can reduce the heat of mutton It's so hot. In the minority areas, they also eat "hand grasping mutton" in summer, but they eat less. "Sheep" usually choose lamb, which is usually stewed with the whole rib of the waist part of the sheep. The meat should be fat and thin to taste good. The rib of the sheep should not be thicker than the tip of the little finger. After cooking, dip the lamb in the seasoning. Today's product is a kind of "hand grasping mutton" in spring and summer. I put a small piece of Astragalus and tangerine peel in the soup. I won't feel angry if I eat it in this season. This "hand grasping mutton" is a simple improvement on the use of condiments on the basis of summing up the practice in the northwest area. It is easier to make and is most suitable for families. Because there are no large casseroles and aluminum pots at home, I use stainless steel pots to replace them for the time being. After making them, I need to change them from the pot to the container immediately. It is not suitable to store them in stainless steel pots for too long to prevent the oxidation of the raw materials used in them. The specific methods are as follows; "

Production steps:

Step 1: lamb loin rib, scallion, ginger, Xiangye, Angelica dahurica, Caogou, Amomum villosum, nutmeg, fennel, prickly ash, clove, astragalus, tangerine peel, dried pepper, yellow rice wine, salt, garlic, soy sauce, cooking oil, sesame oil, clear water, chive, millet pepper, cumin and chrysanthemum.

Step 2: put the spice into the material box and cover it.

Step 3: cut the scallion into ginger slices.

Step 4: cut millet pepper into red pepper ring, take two thirds of garlic and cut into coarse powder.

Step 5: put the other third of garlic into the garlic pot, add salt and pound it into mud.

Step 6: mash and add a little cold water to make garlic juice.

Step 7: use a knife to cut the lamb chops from each rib. When cutting, you can make the whole lamb chops look rough, and you can also cut the whole lamb chops from the middle to make them more refined, depending on your preference.

Step 8: Boil the cut lamb chops for 5 minutes and remove them.

Step 9: change the water to boil, add the boiled lamb chops, add the green onion, ginger and three small peppers, then pour the yellow rice wine into the pot to bring to a boil, and cook over medium heat for 1 hour.

Step 10: then put in the material box and tangerine peel and cook for another 15 minutes.

Step 11: cook for 15 minutes and take out the material box.

Step 12: take out the material box, add appropriate amount of salt, cook for another 40 minutes with low heat, and cook for two hours to make the meat soft and the soup thick.

Step 13: put the cooked pork chops on the plate (it can be served with some clear boiled vegetables, or mixed separately, I have some chrysanthemums).

Step 14: add cooking oil and a little sesame oil into another pot, add minced garlic in the pot and stir fry over low heat. Stir until the minced garlic is slightly yellow, then add red pepper ring, cumin and chopped chives to stir fry until fragrant.

Step 15: saute the ingredients until fragrant, add proper amount of soy sauce and mix it into sauce.

Step 16: then pour the mixed juice on the lamb chops.

Step 17: dip in garlic sauce when eating.

Step 18: serve with the soup. Because the soup is too thick and salty, add 50% water and boil it again before serving. Then sprinkle a little pepper. The soup tastes delicious. Drink a bowl of soup before eating the meat.

Materials required:

Lamb rib: one piece, 800 grams

Scallion: 70g

Ginger slices: 25g

Fragrant leaf: 1 piece

Angelica dahurica: 2G

Tsaokuo: 1 small grain

Amomum villosum: 1g

Nutmeg: 1g

Fennel: 1g

Chinese prickly ash: 5g

Cloves: 2

Astragalus: 1 tablet

Note: the characteristics of hand grazed meat: light color, original flavor, rich meat flavor, fresh and smooth, with seasoning, delicious, mellow soup, sweet and delicious. Warm tips: 1. Choose the whole rib of the lamb's waist, and choose the lamb with thin bone and tender meat. The weight of the whole rib should not exceed 2 kg, otherwise the meat will be too old and taste bad. 2. The cooking time and heat must be in place. It's best to cook until the meat will be boned. When eating, it's best to use a knife to gently scrape the meat off. 3. Soup ingredients should be matched according to the season, and the main spices remain unchanged. In winter, tonic materials such as medlar, dangshen or TAIZISHEN should be added to the soup. Medlar can be placed no more than 20g, while dangshen or TAIZISHEN can each be 10g. Spring inside put Astragalus, tangerine peel amount, Astragalus to each Jin meat not more than 10 grams, tangerine peel amount can. Summer soup can put some dry chrysanthemum, in order to reduce the heat of meat. (orange peel that has been air dried for more than three years is tangerine peel, which can be made by oneself after it is on the market). 4. When cooking meat, it should be as close to the original flavor as possible. Therefore, the spices should be put after cooking. It only takes 10-15 minutes to take out immediately. The spices can only slightly improve the flavor. The spices should not be cooked too long, otherwise the overflowing fragrance will not taste good. For this entry of big stir fry spoon, the home-made "hand grasping mutton" is ready. It tastes very fresh and delicious. The soup is mellow and fragrant, for your reference!

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Fei Qin Zou Shou Jia Ting Zhi Zuo Shou Zhua Yang Rou