Chinese Food
Inner Mongolia mutton chop and mutton chop soup
(102045 views)Most of the mutton in my family now is mutton. My elder brother sent a yanggoula to my hometown in Inner Mongolia years ago. When I went back to my hometown in Inner Mongolia years later, my father took the lamb chops and chopped them into small pieces. I also took a lot of mutton. My father was afraid that I could not handle them well. I made them clean. I also blanched them with water. My father said that after this treatment, they were divided into small bags of freezers for freezing. It's convenient to take them as you eat. I remember that I stayed there for a while when my aunt opened a restaurant in my hometown. What I remember most is the handlebar meat. The so-called handlebar meat is the sheep that are killed now. The lamb chops, the mutton cavity bones, and the mutton offal boil a big pot. That smell. Now I think it's drooling. Now the conditions in my hometown are really good. If you want to kill a sheep with your meat, you don't need to blanch it when you wash it. You can directly put it into the pot. The big wood pot is cooking in a gulp. The house is full of fragrance. The local mutton is not so mutton. It's delicious. No, it's not. In order to let me have the same taste at home, Dad specially taught him how to make mutton and mutton soup by hand
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Cut the lamb chops, wash and control the water. The mutton is blanched in advanc
Step2:Put the lamb chops into the pot in cold water and heat them up. Remove the froth and turn off the fir
Step3:Prepare the condiment for cooking mutton offal soup - 1 tbsp cumin, 30g fat sheep tail, 30 prickly ash, 2 ingredients, 3 cloves of garlic, 2 sections of green onion, 2 pieces of ginger, chopped fat sheep tai
Step4:Take the lamb chops and put them into the pressure cooker. Put in the lamb offal, all kinds of seasonings in step 3 and the end of the lamb tail. Add about 1cm of fresh water that has not been used for the ingredients. Cover and press for 1520 minutes (the time depends on the tenderness of the lamb. My lamb chops are soft and rotten for 20 minutes and just need to be boned)
Step5:Add salt to taste after pressin
Step6:Take a spoon and have a look - the mutton chops are just right for you. The mutton is not soft or hard. The most important thing is the aroma. The original taste. When you serve it, you can take the soup with the meat. Then cut the cilantro and sprinkle it on it to make it fresh.
Step7:When you eat it, you can eat meat with soup. You can also eat lamb chops with leek flowers. It's very delicious.
Cooking tips:1. Don't add any other oil to this mutton chop soup. The fat oil on the tail is the best. The original taste is still very fragrant. If it's not, don't add it. Although it's almost delicious, it's also delicious (there are places where mutton is sold at the tail. A little less is enough). 2. The pressing time and sequence of mutton chop and mutton chop are determined by the old and the young. If the mutton chop is very old, press the mutton chop half cooked first and then put it into the sheep If you like mutton soup, you can put more of it. Next time, you can put some radish pieces together to make it delicious. 3 not too much seasoning. It will cover up the original taste of mutton soup. It is not delicious enough. There are skills in making delicious dishes.
