Mutton is one of the meats we often eat. Compared with pork, mutton is more tender in texture. Mutton is rich in protein, vitamins and various minerals. It can replenish qi, nourish the body, and warm the body. It has auxiliary treatment and tonic effects on post-illness or postpartum physical deficiencies. It is the best winter health product. Mutton is easy to digest. Eating more mutton can also improve physical fitness and improve disease resistance.

Today I will share with you a delicacy: grilled lamb face. It is made of sheep face. The sheep head is specially processed and the skin and meat are peeled off together. The price of sheep face is much cheaper than that of mutton, and compared with pig head meat, sheep head meat is not as good as pig head meat. The meat is so fat and has a special taste. There are many ways to grill lamb's face. Today I will share with you my specific method of "braining lamb's face". The resulting grilled lamb's face will not be smelly or smelly. The sauce is rich in flavor, soft and tasty, and very delicious. Friends who like it can save it first.

Ingredients preparation: lamb face, ginger, green onion, lettuce, rock sugar, marinade (star anise, cinnamon, pepper, bay leaf, angelica, dried chili, fennel), soy sauce, cooking wine, white pepper, starch , salt, cooking oil

Specific steps:

1. Clean the bought sheep face. If there is lint that has not been cleaned, it is best to burn it with an open flame to remove the lint. Pour an appropriate amount of water into the pot, cook over high heat until bubbles bubble slightly, add the lamb face, bring to a boil over high heat, use a spoon to skim off any foam, continue to cook for 5 minutes, remove and drain after 5 minutes and set aside. When blanching the mutton cheeks, slice the ginger, cut the shallots into sections, peel off a few leaves of the lettuce, wash and set aside;

2. Heat the pot, pour a small amount of base oil into the pot, and Heat a handful of rock sugar, turn to low heat and stir-fry continuously until the rock sugar bubbles a lot and turns into caramel color, indicating that the sugar color has been fried;

3. After frying the sugar color, turn off the heat immediately. Then pour in an appropriate amount of boiling water that has been boiled in advance, add ginger slices, green onion segments, and the marinade prepared in advance: star anise, cinnamon, peppercorns, bay leaves, angelica, dried chili peppers, fennel, and then pour in a tablespoon of soy sauce. Add an appropriate amount of cooking wine, salt, and white pepper. The white pepper can suppress the mutton smell of the lamb face. Use a spoon to push it a few times to dissolve the seasoning;

4. Add the blanched lamb face. Bring to a boil over high heat, then turn down the heat to low, cover the pot, and simmer for one and a half hours;

5. After one and a half hours, open the lid and the mutton face has been stewed. It will be very soft and delicious. Be sure to braise the lamb face until it is soft and then take it out, so that the lamb face will be delicious;

6. Prepare a clean plate and put a few pieces of lettuce on it. Then take out the stewed mutton face and put it on a clean chopping board, cut it into small pieces and put it on the plate for later use;

7. Use a slotted spoon to remove the spices from the soup base. Then turn on the high heat, pour in a few spoonfuls of water starch to thicken the soup, stir it with a spoon a few times to thicken the soup. When the soup thickens, pour it onto the cut lamb cheeks. This special delicacy is ready. Very delicious.

Tips:

1. When frying the color of the sugar, be sure to pay attention to the heat. Use low heat to stir-fry the whole process. Do not over-fry, otherwise it will be bitter. When the rock sugar is fried, it will become burnt. When the sugar turns color and a lot of bubbles appear, you can turn off the heat and add boiling water. Remember not to add cold water.

2. The braised lamb face must be braised very soft, so that the lamb face meat will be enjoyable to eat and have the best taste.