Chinese Food
Mutton by hand
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It is estimated that all the people who have come to Northwest China have eaten or heard this famous mutton by hand. Qinghai, Xinjiang, Ningxia and Gansu all use this dish as the first choice to entertain their guests. Today, I teach you how to make this hand-held mutton at home. Come here in the cold winter. It's really beautiful.
Cooking ingredients
Cooking Steps
Step1:Wash the lamb chops. Put them in cold water. Warm tips. Now it's very convenient to buy anything online. Please buy authentic mutton from Gansu and Ningxia. The first choice is from Qinghai or Xinjiang. Mutton from other areas is really not delicious.
Step2:Prepare some dried pepper. Some cumi
Step3:A few pieces of dried ginger. A section of scallion whit
Step4:Boil it over high heat, skim the froth, put in pepper, fennel, scallion, ginger and some cooking wine. Cover and simmer for 2 hours. The meat is ready.
Step5:Another pot. Pour some broth. Put some pepper, salt and chicken essence. Bring to a boil.
Step6:Put out the meat list separately. Pour the broth just mixed on top. Simmer for ten minutes with the lid. Let the surface taste good.
Step7:Cut it into two or three fingers and it's ready to serve. Meat to eat while hot. And a few cloves of garlic. One mouthful of meat. One mouthful of garlic. The mellow smell of meat mixed with the smell of garlic. It's really delicious. (I know many southern friends don't eat raw garlic. But it's suggested to try. Our northwest people say that eating meat without garlic can reduce nutrition by half.) try it. It's famous in the northwest. Catch mutton by hand.
Cooking tips:There are skills in making delicious dishes.
