The specific steps for making hand-held mutton are as follows:

Materials: 1500 grams of lamb ribs, half a green onion, 5 slices of ginger, a little pepper, 10 grams of pepper, a little salt, a little coriander.

1, prepare a piece of lamb ribs.

2, lamb ribs wash, soak in water for more than 5 hours, during which time to change the water twice, fully soak off the blood, remove the odor.

3, large pot add a lot of water, put onion, ginger, pepper, cool water into the lamb chops, large fire boil.

4, keep the pot on high heat after boiling, skim the foam. Because of the large amount of meat, it takes about 15 minutes to skim completely. Cook over low heat for 30 minutes, turn off the heat and simmer for 20 minutes, then turn on low heat and cook for another 30 minutes, turn off the heat and simmer until cool.

5, cooked lamb soaked in the original broth, naturally cooled to room temperature.

6: Remove the cooled lamb chops, sprinkle a pinch of salt on both sides and rub well.

7, with a knife along the gap between the bones of the lamb chops divided into a reply to a strip, a rib for a strip.

8: Transfer to a large plate.

9, randomly placed a few parsley as a garnish, with a dish of salt and pepper can be served.

Expanded information:

Lamb buying tips:

1, use the sense of touch to pick. In the selection of lamb, with the hand to gently press the lamb, if there are water beads from the meat penetration out, and feel also some sticky da da da feeling, then this piece of lamb is injected with water.

Water injection method, is a lot of black hearted businessmen to make money in a good way, through this method to increase the quality of mutton, so that customers with the same price will buy a lower weight of mutton, because that part of the weight of the water possession. And this watered down lamb, it's not tender enough.

2, with the sense of smell to pick. Does not mean that there is a stink of mutton is bad, stink is the characteristics of mutton, no stink, then it may also be false mutton.

But the stink should also be divided into light and heavy, fresh lamb, its stink is relatively light, you need to get close to be able to smell. And stored for a long time of lamb, its stink will be with time and more and more strong, at the same time will be accompanied by some pungent odor.

3, with the visual selection, with the eyes to observe the color of mutton. Top quality lamb, its color is bright red, and even pink.

At the same time, good lamb, fat and lean distribution is very uniform, fat part of the white is also very shiny. If the lamb is dark red or white, it means that the lamb was stored in the refrigerator for at least 3 months, and then taken out to thaw, and then come over to sell.