Raw lamb cooked and rotten and tender and delicious method is as follows:

1, need to soak the lamb, many people know that before stewing lamb need to be stewed, but there is also a point of attention is that the need to soak the lamb, only the mutton cut into the right size of the block, and then put the mutton in the Salt water for soaking, direct use of water can also be removed from the blood in the mutton, but because the concentration of salt water will be higher than water, so the soaking time, it will be faster than water.

2, lamb needs cold water blanching, many people know that stewed meat, the need to blanch the meat first, but it should be noted that the blanching of meat is generally cold water in the pot. And lamb is no exception, must use cold water for blanching, not only because cold water can be better lamb is not soaked out of the blood blanching out. More so, because cold water in the pot, can be lamb itself impurities, together with cooking out, this way can play a good role in removing the fishy flavor.

3, you can add some seasonal vegetables, many people in the stewed lamb soup, really is simply in the stew bowl of pure lamb soup, but this stewed lamb soup flavor can be. Just especially easy to let people drink tired, not as good as in the stewed lamb soup, plus some seasonal vegetables, this way the stewed lamb soup is not only not so greasy, and the flavor is more mellow.

How to choose

Shabu-shabu is one of the most familiar ways to eat lamb, and in the middle of winter, when you sit down at the table and savor the tender, freshly made shabu-shabu, you'll instantly feel the warmth of the air, and your body will be soothed. The choice of ingredients for the meat is very delicate, and generally speaking, only five parts of the meat are suitable: the upper brain, the big three forks, the small three forks, the grinding gear, and the cucumber strips. Knife skills are even more crucial, as the lamb is first pressed with ice to remove the blood and water, and then sliced into thin slices with a special knife to ensure that the meat is tender, not nasty or greasy.

Roasted meat should be selected from the tender hind legs and upper brain parts, remove the fascia, press off the water, cut into thin slices. If you cut the thickness is not uniform, or fascia pick not clean, eat will have a fishy flavor. Tender slices of lamb with marinated shrimp oil, soy sauce, minced shallots, cilantro, ginger, sugar, chili oil and other dozen kinds of ingredients soaked well, and then roasted with fire. Roasted lamb is not only flavorful and nutritious, but also improves appetite.