How to make hand-grabbed mutton delicious (How to make hand-grabbed mutton delicious and simple video tutorial)

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List of contents for this article:

1、How to seek authentic hand-grabbed mutton?
2、How to make hand-grabbed mutton delicious?
3、How to cook Ningxia Tan sheep leg meat delicious
4、Hand-grabbed mutton is a specialty food. How to get rid of the mutton smell?
5、How to make hand-grabbed mutton delicious

How to seek authentic hand-grabbed mutton?

1. Authentic Xinjiang hand-grabbed mutton is actually very simple. It is stewed clearly without adding any spices.

2. Steps for hand-grabbed mutton: Prepare 1 lamb waist rib, green onion, ginger slices, fragrant leaves, angelica root, tsaoko fruit, amomum, nutmeg, cumin, pepper, cloves, astragalus, tangerine peel, dried peppers, rice wine, salt, garlic, soy sauce, cooking oil, sesame oil. Put the spices into the magazine and cover the lid for later use. Cut the green onion and ginger slices and set aside. Cut the millet peppers into red pepper rings, take two-thirds of the garlic and cut into coarse powder.

3. People in Wuqi County, Shaanxi Province chop mutton into large pieces, place it in a pot with the bones and meat, and stew it over slow heat. After taking out of the pot, each person has one portion, which is called "hand-grabbed mutton." A local proverb goes: "The bone of a pig is the marrow of a sheep." After the sheep bones are stewed with the meat, the bone marrow enters the soup, which is original and delicious. Therefore, mutton is generally not boned and sold. Sheep often eat "thyme" forage, and its meat is not fishy.

4. The production method of authentic hand-grabbed mutton in Xinjiang is as follows: First, choose high-quality mutton. Xinjiang's mutton is of high quality. Wash the mutton and cut it into large pieces. Then, put the mutton into cold water, boil over high heat, and skim off the floating foam and remove it. Turn to low heat and simmer slowly for about two hours. During the stewing process, the water will gradually decrease, so ensure that sufficient water is added.

How to make hand-grabbed mutton delicious?

To make hand-grabbed mutton delicious, we need to strictly control the meat selection, deodorization, stewing, seasoning and other aspects. The specific points are as follows: Selecting meat is the foundation. Priority is given to selecting mutton leg meat or mutton chops with fat and lean and tender meat. The fat in these parts is evenly distributed. After stewing, it is chewy and non-firewood, and has a strong aroma. If you use sheep's belly, although it has a strong aroma, it tastes greasy and needs to be adjusted according to personal preference. Removing the smell is the key.

Soak the rice in water for 1 hour, and chop the carrots and onions. Stir fry the mutton until fragrant, add carrots and onions, stir fry, add the mutton, rice, and water. Cook on low heat for 20 minutes and simmer for 10 minutes.

After buying hand-grabbed mutton, if it is freshly slaughtered mutton, there is very little blood and only needs simple cleaning before it can be cooked in the pot. If it is frozen mutton, there may be more blood, but it does not need to be washed many times. If you wash it too much, the flavor of the mutton soup will be greatly reduced. In this process, do not blanch the mutton in water. Be sure to put it in cold water and not put any seasoning in it.

People in Wuqi County, Shaanxi Province chop mutton into large pieces, place it in a pot with the bones and meat, and stew it over slow heat. After taking out of the pot, each person has a portion, which is called "hand-grabbed mutton." A local proverb goes: "The bone of a pig is the marrow of a sheep." After the sheep bones are stewed with the meat, the bone marrow enters the soup, which is original and delicious. Therefore, mutton is generally not boned and sold. Sheep often eat "thyme" forage, and its meat is not fishy.

Season with only salt and pepper, sprinkle with cilantro before serving. The soup color is clear and the meat is crispy.

How to cook Ningxia Tan sheep leg meat delicious

1. Stewed Tan mutton leg (original flavor), process mutton leg and cut it into large pieces, soak in cold water for 2 hours to remove blood, add ginger slices, pepper, and cooking wine to remove the fishy smell when blanching water. After blanching, rinse with warm water to keep the meat firm. Add enough boiling water to the key casserole to stew, add mutton, spring onion segments, ginger slices, and a small handful of dried peppers (remove the mutton and increase the aroma). Bring to a boil over high heat and turn to low heat and simmer for 5 hours, skimming the foam halfway. Cut white radish or carrot into hob pieces, add in the last 30 minutes, and sprinkle with wolfberry.

2. Ningxia Tan sheep is tender and tender without mutton and balanced in oil. These three eating methods best highlight its flavor characteristics: the most classic way to eat clear stewed Tan mutton is to cut large pieces of mutton with bones and simmer it slowly, using only ginger and onions to enhance the flavor. Natural frankincense can be stimulated. After two to three hours of boiling, the soup is as clear as amber, and the mutton melts immediately in the mouth.

3. Cinnamon, etc., simmer slowly until the mutton is cooked. Season with salt before taking out of the pan, then remove the meat and serve it on a plate. Dip it in the seasoning sauce and eat it. This practice allows you to eat directly with your hands and feel the tender and juicy mutton. Of course, in addition to the above methods, there are also many cooking methods to choose from such as roasted leg of lamb, stewed mutton chops in sauce, and mutton in sauce.

4. Cooking steps: Wash the hind legs, sprinkle with salt, pepper and black pepper, use a knife to tie the meat a few times, add garlic, and place it on a baking sheet. Stir fry the carrots and celery until fragrant, sprinkle on the leg of lamb, and bake in the oven until 70% ripe. Remove and filter the original juice with a brush, add a little mutton soup to season. Finally, slice the leg of lamb, place it on a plate, and pour it with the original juice.

5. Finally, slice the leg of lamb, place it on a plate, and pour it with the original juice. The above three are the most common local mutton recipes, and they are also the ones that best ensure the original flavor, without using too much cooking techniques and seasonings. In addition to these, you can also fried, stewed, steamed in a bowl, etc., and the taste is also very delicious.

6. Mutton grams, pepper grains, salt grams, ginger slices, Ningxia clear stewed mutton (beach mutton) Steps 1 Wash the mutton and soak it in cold water to remove blood. Step 2 Cut the mutton into large pieces, put it into the pan with cold water, and add the ginger slices. Turn on a high fire, boil the water and skim off the foam. Step 3 Put the skimmed soup, mutton, and ginger slices into a pressure cooker, add a little pepper, and press for 25-30 minutes.

Hand-grabbed mutton is a specialty food. How to get rid of the mutton smell?

1. Marinating: Marinating the mutton with appropriate amount of salt, pepper, cumin powder, chili powder and other spices can not only increase the flavor, but also further remove the mutton smell. Stewing: Put the processed mutton into the pot, add appropriate amount of water, and add some seasonings to remove fishy smell and enhance aroma, such as star anise, cinnamon, fragrant leaves, etc. Simmer slowly over low heat to make the meat more tender and tender, and at the same time, the soup can better penetrate into the meat.

2. Chop the lamb chops along the length into small pieces connected by 2-3 bones and meat. Soak them in clear water for 30 minutes, and rinse off the blood for later use.

3. The main tips for making hand-grabbed mutton include the following points: Blanching water treatment: Put the mutton ribs into hot water with cooking wine and blanch them, so that the blood in the mutton ribs can be removed, and part of the mutton can be removed. Taste, while making the meat firmer. Seasoning selection: Use salt, soy sauce, cinnamon, pepper, star anise, onion, ginger and other seasonings. These seasonings can enhance the aroma of mutton and cover up the smell of mutton.

How to make hand-grabbed mutton delicious

In fact, it's very simple. It's just stewing clear without adding any spices. When stewing in cold water, there are two most important things to do a good job of hand-grabbed mutton: it is to choose a good choice of mutton (Xinjiang mutton is generally not bad) and the heat must be controlled well. Generally, hand-grabbed mutton is stewed at least a few kilograms together. It is too small and not good to eat. It is delicious only when stewed in a large pot. The meat and the meat merge and absorb each other's aroma. The more stewed meat, the better it will be fragrant.