This question is answered by me is actually the most appropriate. First of all, because I am Xilinhot, Inner Mongolia, and is a professional chef and also a professional chef of the Mongolian restaurant.
The most authentic way to handle mutton is to have a pot of boiling water and a pot of mutton with bones and a handful of salt, and then stew for forty minutes.
You may ask why it's so simple that's because Inner Mongolia's mutton is fresh enough and delicious enough not to need too much seasoning to set off. As long as the salt can be, this is the authentic practice of Inner Mongolia's hand-held meat.
But outside of Inner Mongolia, the lamb so that if you do certainly can not eat, the sheep stink too heavy must add a variety of seasoning.
I hope my help can help you
I'm glad to answer your question
Mongolian hand-raised mutton practice
Ingredients
250 grams of mutton chops
1 section of scallions
1 piece of ginger
0.5 garlic
4 anise
15 peppercorns
The salted and savory taste of the meat is very good, but the taste of the meat is very good, and the taste is very good. /p>
Savory Flavor
Cooking Process
Half an hour Consumption
Unknown Difficulty
1
Boil the lamb chops in cold water with ginger slices. When the water boils remove the foam and drain the lamb chops.
2
Prepare ingredients: scallions, ginger slices, garlic whole cloves, star anise, peppercorns
3
Lamb chops, ingredients into the pressure cooker. Add water flush with the ingredients. Add salt, soy sauce, cooking wine in moderation. Select "Meat" in the pressure cooker to start cooking.
4
Make the sauce: add the garlic to the soy sauce and soy sauce. This sauce is a must-have. It's great on lamb chops.
5
After the pressure cooker stops, fish out and eat!
In Xinjiang we don't call hand-picked mutton, but hand-grasped mutton. I am living in Xinjiang for nearly sixty years, and I live in the northern border of Altay. To say that the hand grasping mutton method in fact our Altay method is very authentic. Altay is located in the northern part of Xinjiang, where there is rich and fertile water and grass, living nomadic "Kazakhs". The Kazakhs are mainly nomadic, and their lifestyle is based on beef, mutton and dairy products. In our Altay there is a kind of sheep called "Altay big-tailed sheep", the meat is fresh and flavorful without stink. With the locals say: drink the mineral water, eat the Chinese herbs, walk the gold road. Mainly natural pasture pollution-free, water is the Altay mountain range ice mountain snow water, high mineral content, Altay Mongolian meaning "Jinshan". Local people eat hand-held mutton is a common thing, the following to introduce us to the Altay Kazakh processing methods. First of all, choose a year's sheep child, the local people said there is no love sheep, about 15 kilograms of slaughter skinning, put into a pot with water to boil, boiling water to beat the blood froth, half an hour of fire to small fire to cook for an hour that is ripe. Do not add any condiments, the original flavor, the meat is delicate and fragrant. Local people clean the sheep's internal organs and meat with the boil, its flavor is more beautiful. Out of the pot into a large plate, the skin buds (onions) sliced into a bowl, with broth poured scalding twice, to onions spicy, add a little salt, to the cooked meat on a pour, that is, a plate of the original flavor, fragrant and enticing hand-held mutton is complete. Meat on the table, in the process of eating also have to pay attention. First of all, the master to eat hand-held mutton knife, to a respected elderly or guests (respect for the elderly and guests), the person with a knife in the boiled sheep's head and face cut a piece of their own food, and then cut a piece of sheep's ear to young children to eat, meaning that the children listen to live. Afterwards, the knife back to the master, the master only began to formally cut the meat, everyone according to their own favorite eat fat eat thin. Eat meat in Xinjiang to talk about the original flavor and aroma, do not put other spices, the Kazakh language: aroma of a handful of salt can be dealt with. Our local people hand grabbing mutton favorite, guests like to say, cook some meat to drink a little (wine), because cooking meat is very common and atmosphere without losing face. Finally, there is a process, that is, under the broth, Kazakh commonly known as "Naren", with boiled meat under the broth, the noodle and good in advance of the molasses, the noodle pulled into a two-finger wide boiled and poured on top of the meat. Imagine how delicious it is to have noodles cooked in meat soup. Eating meat and drinking wine in a big bowl, Kazakh butter milk tea, the original flavor of the broth... really doubtful! Said so much, or that: Welcome to the motherland all over the country tourists, to the beautiful Xinjiang Altay sightseeing tourism, taste food, experience the original ecological idyllic scenery. The people of Altay give you a different feeling, return to the nature of the pure land on earth a Altay!
That is, boiled in water! After the call rotten dipped in toxin leek flowers or soy sauce and other condiments eaten!
In our Inner Mongolia hand grilled mutton focus on mutton.
Selected lamb if it is a real meadow sheep that practice is very simple: add cold water in the pot foam over the lamb, boil on high heat for about 20 minutes to skim off the blood foam according to personal taste and add the right amount of salt, and then turn to medium heat and then simmer for 10 minutes on the food, dipped in chive flower sauce that is really a masterpiece.
If you're feeding lamb, it's better to cook it in a braised lamb.
Cooked over white heat with a pinch of salt.
There is no such thing as authenticity
How to make authentic hand-held lamb
Why is the taste of hand-held lamb in restaurants different from the taste of hand-held lamb I make at home? Why is the broth in the restaurant's hand-held mutton white? Why is it still watery when I make it?
Main ingredients: 1000g of bone-in lamb loin nest meat.
Seasonings: 25g of coriander, 25g of green onion, 15g of shredded ginger, 10g of minced garlic, 1g of Chinese spices, 1g of peppercorns, 1g of cinnamon, 1g of cumin, 1g of pepper, 60g of vinegar, 5g of shaoxing wine, 1g of monosodium glutamate (MSG), 5g of salt, 1g of sesame oil, 50g of chili oil.
Steps:
Steps:
1.
1, the sheep waist nest meat chopped into two inches long, five minutes wide block, wash with water. Cilantro remove the root wash and sterilize, cut into two minutes long section. Onion, three money cut into one-inch long section, two money minced;
2, the minced onion, garlic, parsley. Soy sauce, monosodium glutamate, pepper, sesame oil, chili oil and other pairs into the seasoning sauce;
3, the pot poured into two pounds of water, put the mutton on the fire after boiling, skimmed off the froth, the meat out of the wash. Next, then change the water three pounds to boil, put lamb, dashi, pepper, cumin, cinnamon, scallion, ginger, wine and refined salt. When the soup boils again, cover the pot with a lid and move it to a slight fire to cook until the meat is rotten. Fish out the meat, served on a plate, dipped in the seasoning sauce to eat.
Preparation of ingredients
Main ingredients: 1000g of bone-in lamb loin nest meat.
Seasoning: 25g of coriander, 25g of green onion, 15g of shredded ginger, 10g of minced garlic, 1g of Chinese seasoning, 1g of peppercorns, 1g of cinnamon, 1g of cumin, 1g of pepper, 60g of vinegar, 5g of shaoxing wine, 1g of monosodium glutamate (MSG), 5g of salt, 1g of sesame oil, 50g of chili oil.
The meat will be cooked in a saucepan. >
Cooking hand-picked mutton
Production steps
1, the sheep waist nest meat chopped into two inches long, five minutes wide block, washed with water. Cilantro to remove the root wash and sterilize, cut into two minutes long section. Onion, three money cut into one-inch long section, two money minced;
2, the minced onion, garlic, parsley. Soy sauce, monosodium glutamate, pepper, sesame oil, chili oil and other pairs into the seasoning sauce;
3, the pot poured into two pounds of water, put the mutton on the fire after boiling, skimmed off the froth, the meat out of the wash. Next, then change the water three pounds to boil, put lamb, dashi, pepper, cumin, cinnamon, scallion, ginger, wine and refined salt. When the soup boils again, cover the pot with a lid and move it to a slight fire to cook until the meat is rotten. Fish out the meat, serve it on a plate, dip it in the seasoning sauce and eat it.
We Hulunbeier prairie hand meat is the first choice of sheep, can not use captive sheep, because too stinky. To choose grassland free-range about six months, thirty pounds of lambs! The best handlebar meat parts are lamb chops, cold water in the pot, do not add any seasoning, do not add salt, do not add salt, do not add salt, add salt lamb will become hard to run water, the meat will become bad, must be slow fire, do not rush the fire, boiled 5 minutes or so you can eat, don't cook overcooked, cook overcooked is not called a handlebar meat, it is called a stewed mutton! We eat handlebar meat to eat with a blade, see the meat is not too cooked can then boil water, and to dip the grassland wild leek flower sauce, wild leek flower sauce in Mongolia seems to be the soul of the mutton! You can take a look at the tongue on the second season of China, there is a section of the Hulunbeier prairie Mongolian people do hand-meat video!