Ningxia mutton practice (how to eat Ningxia mutton)

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List of contents for this article:

1、How to cook Ningxia Tan sheep leg meat delicious
2、Ningxia home-cooked mutton stewed
3、Ningxia Tan sheep are most recommended to eat three types
4、The practice of stir-fried mutton with pickled cabbage in Ningxia

How to cook Ningxia Tan sheep leg meat delicious

Clear stewed Tan mutton leg (original flavor) Cut mutton leg 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.

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.

Cinnamon, etc., simmer slowly until 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.

In addition to the above three most common local mutton cooking methods, you can also try fragrant frying, stewing, and steaming in a bowl. It is equally delicious and delicious. For friends who cannot go to Ningxia to taste or buy mutton in person, you can consider the e-commerce platform "Xixianji". The platform was founded by locals in the northwest and focuses on selling good mutton from their hometown. The Tan mutton sold on the platform can be traced back to its origin to ensure that it is pure mutton from core producing areas.

Selection of Chinese clear stewed hand-grabbed mutton: ribs or legs of Ningxia Tan sheep or Xinjiang Altay sheep, soak in cold water for 2 hours to remove blood.

Ningxia home-cooked mutton stewed

Ningxia's home-cooked clear mutton stewed mainly uses fresh and tender mutton. After simple stewing, it retains the original flavor and highlights the freshness of the ingredients. The method is as follows: Ingredients preparation: 650 grams of mutton leg meat (need to be chopped), and 60 grams of mutton (may be ingredients or supplementary instructions, but the actual content is mainly 650 grams). Ingredients: ginger slices, spring onion, green radish, vermicelli, coriander, salt. Pour the mutton leg meat into the pot with cold water, boil it, and skim off the blood foam.

Mutton: 600g Method/Steps Chop and blanch: Chop the mutton leg meat into appropriate size pieces. Pour cold water into the pan and boil the bleeding foam.

Home-cooked clear mutton stewed is a warm and nourishing dish that is simple but pays attention to heat and ingredients.

Ningxia Tan sheep are most recommended to eat three types

The three most recommended ways to eat Tan sheep in Ningxia are plain stewed Tan sheep, hand-grabbed mutton and cumin mutton. Stewed Tan Sheep Stewed Tan Sheep is a method that can retain the original flavor of Tan Sheep. Rinse Tanyang lamb chops with cold water, place them in a pot, add water, boil over high heat, and skim off the floating foam. Then add the seasoning package (containing pepper, fennel, fragrant leaves, and nutmeg) and turn to medium heat and cook for 40 minutes. Add salt and simmer over low heat for 10 minutes. Finally add wolfberry and continue to simmer over low heat for 5 minutes. Serve.

Food suggestions: Serve with raw garlic, sour plum soup or Ningxia local eight-treasure tea. Choose the right method, and the tenderness of Tan sheep will be vividly reflected.

Ningxia Tan sheep has three ways to taste. Hand-grabbed mutton is one of them. Cut fresh beach mutton with bones into large pieces and simply stew it with clear water, adding only a small amount of seasonings such as onions, ginger, and pepper. The mutton cooked in this way retains the original flavor to the greatest extent possible. The meat is tender and tender without any smell of mutton. It is soft and rotten in the mouth. With a gentle bite, the meat bones are separated, and then dipped in garlic juice, vinegar and other seasonings, the taste is mellow.

The most recommended ways to eat Tan sheep in Ningxia are clear stewed, braised and hot pot. Clear stewing can retain the original flavor of Tan mutton. The delicious meat is more tender and delicious during slow stewing, and the soup is also full of strong meat aroma. Braised mutton can make it more delicious. The perfect combination of seasoning and meat quality brings a rich taste. As for hotpot, the beach mutton slices are rinsed in hot hot pot and paired with your favorite seasonings. They are tender, juicy and extremely delicious.

The practice of stir-fried mutton with pickled cabbage in Ningxia

1. The method of frying mutton with Ningxia pickled cabbage is as follows: Prepare ingredients: 300 grams of pickled cabbage, 200 grams of mutton. Accessories: oil, salt, onion and ginger, thirteen spices, soy sauce (including seafood soy sauce), white wine, white sugar, sesame oil, and appropriate amount of starch. Processing of ingredients: Processing pickled cabbage: Wash the pickled cabbage and shred it, then rinse it twice with cold water to remove excess salt and impurities, and then squeeze it off for later use.

2. The method of frying mutton with Ningxia pickled cabbage is as follows: Ingredients: 300g of pickled cabbage and 200g of mutton accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of onion and ginger, appropriate amount of thirteen spices, appropriate amount of soy sauce, appropriate amount of white wine, appropriate amount of white sugar, appropriate amount of sesame oil, appropriate amount of starch, appropriate amount of production steps: Prepare pickled cabbage: Wash and shred the pickled cabbage, rinse it twice with cold water to remove excess salt and impurities, and then grab the water for later use.

3. The next step is the detailed cooking steps: First, wash and shred the pickled cabbage, and rinse it twice with cold water to remove excess impurities. Then, the frozen mutton is thawed and washed twice with cold water to ensure the freshness and hygiene of the meat. Next, marinate the mutton with soy sauce, thirteen spices, sugar, a small amount of onion and ginger and a few drops of white wine. At the same time, add wet starch and stir well. After marinate for 10 minutes, pour out the excess juice.

4. The method of stir-fried mutton with pickled cabbage is as follows: Preparation of ingredients: 150 - 200 grams of pickled cabbage, 200 grams of mutton, 1 red pepper, appropriate amount of vegetable oil, appropriate amount of salt, appropriate amount of starch, 5 - 10 grams of soy sauce, 1 - 2 grams of pepper powder, appropriate amount of ginger, 1 g of chicken essence, and a little sesame oil or olive oil. Ingredients processing: Wash the pickled cabbage several times and then cut into strips or minced; wash the red peppers and cut into strips; minced ginger.

5. Stir fry and color: Add appropriate amount of soy sauce and continue to stir fry the mutton to make the mutton evenly color.