The practice of hand-stewing Mongolian mutton is to disassemble the mutton with bones according to the joints, put it in a large pot without salt and other seasonings, and cook it with the original juice. When eating, one hand holds the sheep bones, and the other hand takes off the mutton with a Mongolian knife and dips it in the prepared seasoning. According to the habits of herders, braised pork is usually used for dinner. Going to the grassland for sightseeing, if you don't eat a piece of hand-grabbed meat, you won't fully appreciate the customs and tastes of the grassland.
food
500g of high-quality mutton, 250g of onion, 70g of coriander, 200g of carrot and 50g of ginger.
50g of seasoning salt, 30g of pepper and 20g of monosodium glutamate.
Mongolian mutton method steps
This is a way of eating that Mongolians have been using since ancient times. The mutton cooked in this way is tender but not greasy, delicious and nutritious, because the time is short. It should be noted here that under normal circumstances, the meat of pickpockets is the sheep that graze on the plain grassland and often eat wild leeks and wild onions, which is the most delicious. When cooking mutton, you must master the heat to prevent overcooking. The meat is not tender when it is cooked to purple, and it doesn't taste good. The adopt raw materials have fine meat quality and small smell, while other mutton have strong smell, rough meat quality and poor taste. 2. When cooking mutton, you must clean the foam before seasoning, otherwise the soup is not white enough and refreshing enough.
First, the improved method in this dish tastes better, the original soup, original juice and original flavor, but it needs to be added: 1. Before cooking mutton, soak the mutton in boiling water to remove blood, otherwise directly cooking mutton will affect the color of the soup and mix the soup together. 2. You should cook the mutton first, then put carrots when the mutton is eight-ripe, and put onion slices when it is nine-ripe, the effect will be better. 3. MSG is cooked too early, and it will become harmful to human body after high temperature, and it will lose its umami flavor. 4. When cooking mutton, you can also put a little white vinegar, garlic and pepper, which can not only deodorize but also refresh you. You shouldn't put shredded onion in the dish. Too many ingredients will affect the effect of the dish, making people feel that too few lamb ribs will have a negative effect. 6. Because the onion has been put in the early stage of cooking, don't put the minced onion in the soup later. It would be better if you put a little chopped green onion, coriander or wolfberry.