Ingredients: 1000g mutton chops

Seasoning: 10g pepper, 5g fennel, 20g leek, 10g chives, 30g minced garlic, 10g minced chili, cooking 20 ml of oil and appropriate amount of salt. < /p>

2. Put the leeks and chives into a mortar and mash them into a puree, add salt to taste to make a leek puree;

3. Put cooking oil in the pot, and when it is 30% hot Put the fattened part of the cut lamb chops, squeeze out the oil to make a mixed meat and vegetable oil, pick out the oil residue and burn the oil until it smokes, pour it on the minced chili pepper to make oil chili, and add salt to taste;

4. Add a small spoonful of water to minced garlic to make garlic juice, and serve it with the mutton chops together with the first two prepared seasonings.

Tips:

1. Be sure not to add salt when cooking mutton chops, as this will comply with grassland standards.

2. Use the fattened part of the lamb chops and cooking oil to make a mixed meat and vegetable oil, not only to make the oily chili taste better, but also to make the oil taste more scientific.

Tips

1. The delicacies of the grassland are not just meat

The Mongolian people, who are famous for their strong physique and bravery, are not just meat eaters as many people think. People often eat potatoes, cabbage, onions, radishes and other vegetables, as well as dairy products, wild vegetables and noodles, which are unique grassland foods. The traditional diet is roughly divided into pasta, meat, milk and tea. Four categories.

The Mongolian people’s life history of focusing on animal husbandry and hunting not only gave them the name “horseback people”, but also formed their custom of eating milk and meat in every meal.

2. The initial concept of grassland cuisine

Direct cooking

The rough and natural style of the Mongolian people is most obvious in meat production. The beef and mutton in the raw materials are generally No bones are removed, large pieces of meat are cooked directly with the bone.

Praise for nature

Although we always think of barbecue when talking about grasslands, in their daily diet, Mongolians still eat meat more often by stewing it, as long as the meat is cooked. Most seasonings only use salt and a small amount of spices, advocating natural flavors.

Excellent ingredients

Grassland cuisine pays great attention to raw materials. As far as milk is concerned, whether it is goat's milk, cow's milk, mare's milk, or camel's milk, the Mongolian people can use different methods to make taste, hardness, color, etc. according to the different characteristics of various milks and using seasonal changes. There are dozens of dairy products with different shapes, functions and ways of eating, and there are more than ten different varieties of cheese alone.