Northwest people like to eat mutton by hand, and grasping cold mutton by hand is called grasping ice. It can be eaten cold with salt and pepper powder and hot sauce, or it can be used to roast mutton and ribs with cumin powder and other seasonings. Everyone who sees it drools. As a northwestern person, I basically don't eat mutton when I go to the mainland. It's really too fat. The beef and mutton in the northwest is smooth and tender, with light smell and fatty flowers. I'm going on a long trip tomorrow to take photos of scenic spots. There are no restaurants along the way. I have prepared fruit and hand-grabbed rice, which will be taken out at 8 o'clock to cool and cut. All the fat ones are discarded. Homemade hand-grabbed rice is always not as delicious as a Muslim barbecue stall, but every time I cook it, my colleagues always have no time. Let me introduce my method to you. If you are interested, you can try it.

material

Lamb chop 5 kg

Tsaoko (all) 4

Ginger's thumb is 4 pieces bigger.

6 tablespoons salt

5 small pieces of orange peel

About 30 Zanthoxylum bungeanum (granules)

Onion section (green onion, tender water onion seedling) 4 sections

Garlic 5 cloves

Method of grasping mutton (white strip) by hand

The first step is crucial. The hot water is boiling. The cauldron for steaming steamed bread, boiling water, about 45 degrees, means that fingers can feel the heat, there is hot air, and meat is served. Blood, don't stir. When the meat is cooked in the pot, remove the blood bubbles, and the cleaner the better. Then add all the ingredients, such as onion, garlic, ginger, pepper and orange peel. Large fire 10 minute, small fire for 20 minutes.

Turn off the fire, scoop up the meat and pour the broth into other utensils. Then put the mutton neatly in the empty pot that has just been used. Put it away and find a heavy object. I usually use pickled cabbage stones to press on the meat, and then pour in the broth that has just been served, and all the seasonings are poured in. Soak 1 hour. I cooked the whole piece, and then my husband helped me chop up small pieces.

Then sit on the fire and cook for 20 minutes. Don't worry, the meat won't get old.

Dry Chili (stir-fried in a hot pan is more fragrant), dried chopped green onion or wild chopped green onion, a little sesame, salt, chicken essence, pepper and ginger powder are put into a grinder and ground into powder. Add cumin if you like. . Hot sauce can also be homemade. Stir-fry the bought lobster sauce and add garlic.

Dip it in salt and pepper sauce. I made some burritos to eat with meat. It is very cold in spring. Although mutton can increase physical strength, in the wild, it still needs to be neutralized in the staple food to be digested.

skill

This is suitable for cooking a lot of meat and eating it by hand. If you want to cook soup, you need to cook it in cold water, which will lead to bloodshot. Add ingredients to the fire and cook slowly. Generally, we don't drink this kind of boiled hand-grabbed soup, so the ingredients are heavy, which is intended to penetrate into the meat tissue, not stiff and full of flavor.