A list of the contents of this article:

How do you make mutton by hand?

1. The steps of grabbing mutton by hand: chop the mutton waist nest into pieces two inches long and five minutes wide, and wash them with water. Wash and disinfect the parsley and cut it into two long sections. Spring onions, three coins cut into one-inch long segments, two coins cut into finely; chopped onions, garlic, coriander.

2. Cut the lamb chops into pieces and soak them in water with a spoonful of cooking wine for an hour to remove the blood. Put water in the pot and bring the mutton to the boil for a few minutes. Remove and rinse with clean water. There is no more water in the pressure cooker than mutton. Put pepper, cinnamon, cloves and cumin in a seasoning box.

3. People in Wuqi County, Shaanxi Province, chop mutton into large pieces, put bones and meat together in a pot and simmer with slow heat, and one for each person out of the pot, which is called "hand-grabbing mutton." As the local proverb goes, "the bone of a pig is the marrow of a sheep." After the lamb bone is stewed with the meat, its bone marrow enters the soup, which is authentic and delicious.

4. The practice of grasping mutton by hand: 1000 grams of mutton with bones and 50 grams of onions. Excipients: right amount of coriander, right amount of salt, right amount of ginger. Production process: main ingredients: bone mutton (with Capricorn mutton as the best) salt, onion, ginger, coriander.

The practice of grabbing mutton in Lanzhou

1. Stew the mutton until it is cooked and rotten, then it can be put into the pot. Take out the mutton and put it on a large plate, which can be eaten with mashed garlic, coriander and other dipping ingredients. Dipping: Lanzhou hand-held mutton dipping is also very critical, generally made of mashed garlic, coriander, chili oil, vinegar and so on.

2. The method of grabbing mutton by hand first cut the mutton into pieces and put it into water to wash off the blood stains and the lamb oil attached to the surface. Then put the meat into a large soup pot and add cold water. The amount of water should be over the mutton and bring to a boil without any seasoning.

3. Secondly, the cooking technology of Lanzhou hand-grasped mutton is unique. In the cooking process, first cut the mutton into large pieces, soak the blood in cold water, then put it into the pot, add spring onions, ginger, cooking wine and other seasonings, boil with high heat, skim off the floating foam, and then turn to low heat to simmer.

How do you do mutton with your hands?

People in Wuqi County, Shaanxi Province, chop mutton into large pieces, put bones and meat together in a pot and simmer with slow fire, and one for each person out of the pot, which is called "hand-grabbing mutton". As the local proverb goes, "the bone of a pig is the marrow of a sheep." After the lamb bone is stewed with the meat, its bone marrow enters the soup, which is authentic and delicious.

Soak the rice in water for 1 hour and chop the carrots and onions. Stir-fry mutton with carrots and onions, stir-fry and add mutton, rice and water. Cook over low heat for 20 minutes and dull for 10 minutes.

Lanzhou hand to catch mutton the main ingredient 1000g lamb chops ginger 4 pieces of cinnamon appropriate amount of cinnamon appropriate amount of small fennel appropriate amount of orange peel appropriate amount of lamb chops soak in clear water with a spoonful of cooking wine for an hour to remove blood water. Put water in the pot and bring the mutton to the boil for a few minutes.

How to make mutton delicious? the common practice of grabbing mutton by hand in Ningxia

The practice of grabbing mutton in Ningxia step 1 chopping lamb chops, adding a spoonful of wine and soaking in water for an hour to remove blood step 2 put the mutton in a pot of water and boil it for a few minutes. The practice of grabbing mutton by hand in Ningxia step 3 remove clean water and wash it clean.

Hand grazing meat must choose sheep, the best is free grazing sheep, such as Xinjiang, Qinghai, southwest Gansu, Ningxia and other places of sheep, if it is a castrated ram, that is, Capricorn, it is a better raw material. This kind of sheep is fat and even, no flavor, delicate meat, very suitable for hand grabbing meat.

The practice of grabbing mutton by hand is as follows: main ingredient: 1000 grams of lamb chops. Excipients: 1 piece of ginger, 2 star anise, 1 section of green onion, 4 grams of salt, 8 grams of light soy sauce, 3 grams of white vinegar, the right amount of pepper oil. Step: prepare the raw materials. Blanch the lamb ribs in the pan. Cut the ginger into slices and green onions into sections.

The practice of grabbing mutton by hand is as follows: prepare fresh lamb ribs, fat and thin is the best, wash clean. Wash the lamb ribs, soak in water for more than 5 hours, change the water twice during the period, fully soak the blood water and remove the smell. Add a lot of water to the cauldron, add spring onions, ginger, pepper, cold water into the lamb chops, bring to a boil.

Remove the bruising, lymph and fat from the front shoulder and boil the whole piece in a cold water pan. Put pepper, star anise, scallions, wolfberry and ginger in 2 pots, cover and bring to a boil. 3. Skim off the foam 3 to 4 times in this process. Change to low heat and simmer for an hour and a half.