1. Choose a good whole piece of lamb ribs, fat and thin, with fine meat quality. It is the best material for making hand-caught lamb
2. Wash the lamb ribs and soak in water for more than 5 hours, change the water twice during the period, fully soak the blood and remove the peculiar smell
3. Add plenty of water to a large pot, add green onions, ginger, and Chinese pepper, add lamb chops under cold water, and bring to a boil
4.
After boiling, keep it on high heat and remove any foam. Because of the large amount of meat, it will take about 15 minutes to completely remove it.
This step is very important. If the foam is not cleaned, the peculiar smell will not be eliminated, and the color of the soup will be muddy.
Cover the pot, turn to low heat, and cook for 90 minutes. In order to keep the mutton fresh and tender, my method is to cook on low heat for 30 minutes, turn off the heat and simmer for 20 minutes, then turn on the low heat and simmer for 30 minutes, turn off the heat and simmer until cool. The meat cooked in this way will be more tender and less fragile than the meat that has been simmered.
5.
Soak the cooked mutton in the original soup and let it cool to room temperature.
It must be soaked in the original soup to cool, because heating will cause the meat to lose moisture, and as the temperature decreases, the meat will re-absorb the water, and the essence in the original soup will be absorbed and locked in the meat to be fresh and juicy.
6. Take out the cold lamb chops, sprinkle a little salt on both sides, spread evenly
7. Use a knife to divide the lamb chops into one by one along the gap between the bones, each rib into one. This is easy to divide and convenient to divide meals
8. Load the big plate, the plate is big enough to be domineering, and it can be the rugged and heroic of Northwestern cuisine
9.
Arbitrarily put a few coriander to garnish, and serve with a plate of salt and pepper.
When eating, you must grab it with your hands to enjoy it. Dip it with salt and pepper to bring out the deliciousness of the lamb. It's even better with a night of steaming lamb soup
Tips:A rough and domineering delicacy, one bite down, the lean meat is soft and rotten but not woody, the fatty meat is smooth but not greasy, the mouth is full of meat, and the aftertaste is endless.
You can dip it with salt and pepper, red oil chili pepper, garlic mash, or eat it with raw skin scallions (scallions). No matter how you eat it, it is delicious.
Precautions:
1. The choice of ingredients is the key. If you choose a good piece of lamb, this dish is already more than half of the success;
2. Combination of cooking and braising;
3. Soak and cool the original soup.
