【flying Birds and Animals】——home-made "hand-caught Lamb"

Name: 【flying Birds and Animals】——home-made "hand-caught Lamb"
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece, 800g Lamb ribs; 70g Scallions; 25g Sliced ginger; 1 Bay leaf; 2g Angelica dahurica; 1 small Tsaoko; 1g Amomum; 1g nutmeg; 1g Fennel; 5g pepper; 2 capsules clove; 1 small piece Astragalus

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

"Hand-caught lamb" has a history of thousands of years in my country. It used to be a good delicacy for nomads. "Hand-caught lamb" is the most famous in my country's Inner Mongolia, Northwest, and Qinghai-Tibet areas. It is also a banquet dish for ethnic minority friends. , And is very popular among Muslim friends.
"Hand-caught lamb" has its own special ingredients and methods in various places. Although there are slight differences in taste, the main methods are generally the same, but the use of condiments is slightly different.
In the past, “hand-caught lamb” was usually cooked in a casserole that resembled a large urn. Later, large aluminum pots were used in some places, but iron pots should never be used because the iron pot would oxidize some ingredients. Therefore, it loses its due nutritional value, which is similar to boiling Chinese herbal medicine. It is necessary to use a sand jar.
The production of "hand-caught lamb" is very particular. Generally, the soup is cut according to the season. In winter, some regional specialties are usually added to the stewed lamb soup, such as "medlar" and other tonics. In the season, you should put astragalus and tangerine peel in the soup, which can reduce dryness and reduce the heat of lamb, so as to achieve the effect of warming and nourishing. It is not as large as the heat in winter. In ethnic minority areas, "hand-caught lamb" is also eaten in summer, but the food is relatively small. "Sheep" usually choose lamb meat, usually stewed with whole ribs from the waist of the lamb. The meat should be fat and thin to taste. The ribs of lamb should be no thicker than the tip of the little finger. Cook the lamb well. Dip in the seasoning and eat.
The one I made today is a "hand-caught lamb" for the spring and summer season. I put a small slice of astragalus and tangerine peel in the soup. This method will not feel irritating when I eat it this season. This "hand-caught lamb" I summarized the practice in the Northwest region, and made simple improvements in the use of condiments. It is also relatively easy to make and is most suitable for family production. Since I don’t have a large casserole or aluminum pot at home, I use a stainless steel pot for the time being. After it’s done, I should switch from the pot to the container immediately. It should not be stored in the stainless steel pot for too long to prevent it from being used inside. Raw materials are oxidized. The specific method is as follows;"

【flying Birds and Animals】——home-made "hand-caught Lamb"

1. A piece of lamb kidney rib, green onion, sliced ginger, bay leaf, angelica, grass fruit, amomum, nutmeg, cumin, pepper, clove, astragalus, tangerine peel, dried chili, rice wine, salt, garlic, soy sauce, cooking Appropriate amount of oil, sesame oil, water, chives, millet pepper, cumin, and bitter chrysanthemum.

【flying Birds and Animals】——home-made "hand-caught Lamb" recipe

2. Put the spices in the material box, close the lid and set aside.

3. Cut the green onion into sections and slice the ginger.

4. Cut millet pepper into red pepper rings, take two-thirds of garlic and cut into coarse mince.

5. Put the other third of the garlic in the garlic jar, add salt and mash it into a puree.

6. After mashing into puree, add a little cold water to make garlic juice for later use.

7. Use a knife to cut the lamb chops between each rib. When cutting, the whole can be made to look rougher, and you can chop it up in the middle to make it more delicate, depending on your preference.

8. Boil the cut lamb chops under the water for 5 minutes to remove.

9. Change the water to boil the blanched lamb chops, put green onion ginger and three small peppers into the pot, then pour rice wine into the pot and boil, switch to medium heat and cook for 1 hour.

10. Then put in the material box and tangerine peel and cook for another 15 minutes.

11. After cooking for 15 minutes, take out the material box.

12. After taking out the material box, put in an appropriate amount of salt, and cook for another 40 minutes on a low fire. During the preparation, cook for two hours before and after making the meat soft and the soup thicker.

13. Arrange the cooked meat on a plate, (it can be served with some vegetables on a clear fire or it can be mixed separately, I served with some bitter chrysanthemum).

14. Then add cooking oil and a little sesame oil in a separate pot, add minced garlic to the pot and stir-fry over low heat. When the minced garlic is sautéed until slightly yellow, add red pepper rings, cumin, and chopped chives until fragrant.

15. Saute the ingredients and cook with appropriate amount of soy sauce to blend into juice.

16. Then pour the blended juice on the lamb chops.

17. Dip in garlic juice when eating.

18. Serve it with the mutton soup. Because the mutton soup is too thick and salty, add 50% water to boil again before serving, and then sprinkle a little pepper. The soup tastes very good. It's delicious, you have to drink a bowl of soup for appetizer before eating hand-caught meat.

Tips:
The characteristics of hand-grabbed meat; light color, original flavor, rich meat, tender and smooth, with seasoning, very delicious, mellow soup, sweet and delicious.

Tips;
1. When choosing lamb chops, you should choose whole ribs at the waist of the lamb. It is best to choose lamb with fine bones and tender, fat and thin. The whole rib should be no more than two catties, otherwise the meat will be too old. not good.
2. The cooking time and heat must be in place, and the meat must be cooked until the meat will be deboned. It is best to scrape the meat gently with a knife when eating.
3. The soup should be matched according to the season, and the main spices remain unchanged. In winter, tonic materials such as wolfberry, dangshen, or sage ginseng should be added to the soup. Wolfberry can contain no more than 20 grams, and 10 dangshen or sage ginseng. Gram is enough. In the spring, put an appropriate amount of astragalus and tangerine peel. Astragalus is not more than 10 grams per catty of meat, and an appropriate amount of tangerine peel is sufficient. Some dried chrysanthemums can be put in the summer soup to reduce the heat of the meat. (Orange peels that have been dried for more than three years are tangerine peels, and you can make your own after the oranges are on the market).
4. When cooking the meat, it should be as close to the original flavor as possible, so the spices should be put later, and only need to cook for 10-15 minutes to take them out immediately. The spices only slightly enhance the flavor. The spices must not be cooked for too long or they will overflow. The scent is too strong and it doesn’t taste good.

The home-made "hand-caught lamb" is ready for this entry for Dachao Shao. It tastes very tender and delicious, and the soup is rich and fragrant, for your reference!