mutton eaten with hands(shou ba yang rou )

mutton eaten with hands

Introduction:

"Hand roasted mutton is a popular banquet dish in Northwest China. It is made of lamb belly or leg meat with bone. The method is simple. It is boiled first and steamed later to keep the meat crisp and delicious."

Production steps:

Step 1: wash the mutton in cold water and soak it for about 2 hours.

Step 2: wash carrot, peel and cut into hob pieces, cut onion into large pieces, wash coriander, cut scallion into sections, slice ginger, and put Zanthoxylum bungeanum, Curcuma, dried pepper and fennel into material package.

Step 3: add cold water and mutton in the skillet, bring to a boil, reduce the heat and skim the foam.

Step 4: put the vegetables, green onion and ginger, and ingredients into the pot. Bring to a boil over high heat and turn to low heat for 2 hours.

Step 5: take out the meat, put it on the plate and steam it for 1 hour.

Step 6: put cumin granules into the fresh-keeping bag, roll them with a rolling pin, add salt and mix well to make a dip.

Step 7: cut the steamed meat into 2 cm wide strips and serve with dipping materials.

Materials required:

Lamb belly: 600g

Carrot: 1

Onion: 1 / 2

Coriander: 3

Onion: 1 Section

Ginger: 1 yuan

Pepper: 1g

Grass Bandits: 2

Dried pepper: 2 pieces

Fennel: 3 G

Cumin Seed: 7g

Salt: 5g

Note: 1. People who like spicy food can add chili powder into the dip. 2. Adding vegetables and spices to the soup can remove the smell of mutton and make the mutton have a natural sweet smell.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: cumin

Chinese PinYin : Shou Ba Yang Rou