the method of grasping mutton by hand

1.

Choose a whole good lamb rib, which is fat and thin, and the meat quality is fine, which is the best material for making mutton by hand

2.

Wash the lamb rib, soak it in water for more than 5 hours, and change the water twice during the period, fully soak it to remove blood and odor

3.

. Because of the large amount of meat, it takes about 15 minutes to completely skim it.

this step is very important. if the foam is not clean, the odor will not be removed, and the soup will be turbid.

cover the pot, turn to low heat and cook for 9 minutes. In order to keep the mutton fresh and tender, my method is: simmer for 3 minutes, turn off the fire for 2 minutes, then simmer for 3 minutes, and turn off the fire until it is cool. The meat cooked in this way will be more tender and not fragile than that stewed with fire all the time

5.

The cooked mutton is soaked in the original soup and naturally cooled to room temperature.

be sure to soak it in the original soup for cooling, because heating will make the meat lose water, and with the decrease of temperature, the meat will absorb water again. Only by absorbing the essence of the original soup and locking it in the meat can it be fresh and juicy.

6.

Take out the cold lamb chops, sprinkle a little salt on both sides and evenly spread them.

7.

Divide the lamb chops into strips along the gap between the bones with a knife. This makes it easy to divide and divide meals.

8.

Put it into a large plate, and the plate is big enough to be domineering, which can make the northwest cuisine rough and heroic.

9.

Put a few parsley trees as decorations at will, and serve it with a plate of salt and pepper.

When eating, you must grasp and chew it with your hands, and it will bring out the delicious mutton with salt and pepper. It will be even better with a steaming mutton soup for one night.