The first step is very critical, hot water bubbling meat. Steamed buns with a large pot, boil water, about 45 degrees or so that is, fingers can feel hot, there is hot air, under the meat. Rising blood, do not stir. Meat in the pot and so boiling, to blood foam, go the cleaner the better. Then add all the ingredients, onion, garlic, ginger, pepper, orange peel. High heat 10 minutes, low heat 20 minutes.

Shut off the fire, fish up the meat, and pour the broth into other vessels. Then the lamb and then neatly arranged in the empty pot just used. Yardage, find a heavy object, I usually use pickles with the pressure of the stone, pressed on top of the meat, and then just out of the broth poured into the seasoning all poured in. Soak for 1 hour. I cook it in whole big chunks, then my husband helps chop up small strips.

Then sit on the pot on the heat and cook on high heat for 20 minutes. Don't worry, the meat won't get old.

Dry chili pepper (hot pan frying a little more fragrant), dry onion or wild onion, sesame seeds, salt, chicken essence, pepper, ginger powder, put the grinder together into a powder, love to eat cumin can be added. Hot sauce can also be homemade, buy the black bean sauce fried, add garlic can be added.

Dip them in the pretzels and hot sauce and eat. I made a couple of burritos to roll the meat in. It's a chilly spring, and while lamb adds body heat, in the wilderness, you need a staple food to neutralize it for good digestion.

Tips

This is suitable for cooking a large amount of meat, specializing in handheld. If you make soup, it needs to be cooked in cold water, fly the blood foam, add ingredients and cook on high heat to open a small fire and simmer slowly. This boiled hand-held soup generally we do not drink, so the material is heavier, intended to seep into the organization of the meat, eat not stiff, full of flavor.