The first step is to choose quality lamb. The flavor of lamb in the hot pot is very important, and high-quality lamb is not only tender, but also more delicious. It is recommended to choose lamb with an even composition of lean and fat meat, such as lamb neck or lamb hind leg. And treat the lamb before cutting the meat.
The second step is the technique of cutting lamb. Before cutting the lamb, put it in the refrigerator for 30 minutes so that it cuts better. Cutting lamb needs to be cut along the direction of the muscle fibers, which will ensure that the meat is more tender. When cutting the meat, you can gently cut a knife in the surface layer of lamb, so that the meat surface paste will not be broken in the process of cutting the meat.
The third step is to cook the lamb. The right way to cook the lamb is also crucial for the good taste of the hand-cut lamb. It is recommended to blanch the lamb in water first to cook off the cloudy blood. Simmer over medium heat for about 5 minutes, drain the lamb and rinse it under cold water to remove any blood foam from the meat. Finally, add the lamb to the hot pot and cook through. If you're looking for a more flavorful texture, consider rubbing a marinade or seasoning on the lamb.
Hand-cutting the lamb is an essential step in the hotpot experience, which will not only make your hotpot more distinctive, but also enable you to appreciate the traditional hotpot culture. With the above steps, I believe you have already mastered the trick of how to make hand-cut lamb delicious. So, let's come together to enjoy the charm of delicious hand-cut lamb hot pot!