Hand grasping mutton(shou zhua yang rou )

Hand grasping mutton

Introduction:

"Yinchuan is the capital of Ningxia Hui Autonomous Region, where Hui and Han people live together, and the diet is mainly beef and mutton. Mutton is the favorite food of all ethnic groups, and hand grasping mutton is also a local food feature, which is the preferred dish for local people to entertain guests. Large pieces of meat and large bowls of wine reflect the unique boldness of northwest people. The production method is as simple and simple as the character of Ningxia people. "

Production steps:

Step 1: five Jin of mutton. The best way to eat and grasp is to take ribs on the front legs. Cut big pieces.

Step 2: rinse with clean water and put into the pot with cold water. A big fire.

Step 3: when the foam rises, use the spoon to beat the foam. Tap lightly and bring as little soup as possible.

Step 4: froth is a delicate job. Keep frothing until the pot is boiling. It's better to add enough water at one time, but not in the middle.

Step 5: the pot of meat cooked less than an hour and a half, just foam took nearly 30 minutes.

Step 6: when the foam is completely beaten, add two pieces of ginger and a little prickly ash. Of course, a small mixing bag is better.

Step 7: I cook mutton without salt. Many restaurants don't put salt either. Rub the salt in when it's cooked. It tastes better in this way, which is different from the taste of salt. It feels more fragrant and natural.

Step 8: bring to a boil over high heat and simmer slowly over low heat. This is the principle of stewing meat and soup. Put in a green onion, when the green onion is about to rot, use chopsticks to pick it out.

Step 9: the specific stewing time is difficult to define, but also depends on how you buy mutton. Generally, the best mutton is about 30 jin of Capricorn, and the best part to grasp is the front legs and ribs.

Step 10: take out and put on the plate after cooking. Take a plate of salt and some raw garlic with you. It's better to use mother finger and index finger to twist a little fine salt and sprinkle it. It's easy to overdo it.

Step 11: make a pot of Babao tea.

Materials required:

Mutton: 5 jin

Ginger: two slices

Pepper: a little

Onion: one tree

Note: 1: when someone cooks mutton, they like to put it in the pot with cold water first. When the pot is boiling, they can take out the mutton and wash it. It's just that I don't think mutton will smell good in that way. It's for reference only. 2: When you taste the salt, you can also find the salt. 3: Foaming is a delicate work, not careless. If you wait for the soup to open and then play is not clean, blood foam will stick on the mutton, broth will be very dirty, turbid feeling. 4: Some people will also dip in garlic juice, which release smoke, vinegar. My understanding is that vinegar will cover up the flavor of mutton and lose its original flavor.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shou Zhua Yang Rou