Mutton

Name: Mutton
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Bone-in lamb; 1500ml water; 0.5 shallot; 1 teaspoon salt

by 273734631

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

As an Inner Mongolian, it is indispensable to entertain guests with hand-caught lamb. We call it "hand-chopped meat" locally. The steaming slices are divided into small pieces and dipped in simple soup to maintain the original fresh flavor of lamb. It is tender and juicy and melts in the mouth. It is the hometown flavor I miss the most when I was drifting north. "

Ingredients

1000g Bone-in Lamb
1500ml Water
0.5 Shallot
1 teaspoon Salt

Mutton

1. Use Inner Mongolia Muzhi Gobi lamb leg and lamb chops, cut into one bone piece

2. Put the lamb into the pot with cold water, add a little less salt, boil on high heat, skim off the blood foam, and continue to cook on medium heat until there is no blood left when you cut it with a knife.

3. Take out the meat and use a knife to dip it in the soup while it is hot. The preparation of the soup: chop the green onions, add some salt, and pour the soup just cooked.

Tips:
1. Lamb meat can be cooked for about an hour. If you like soft, you can extend the time appropriately. Remember not to add cold water in the middle, because the meat will get old.
2. The broth of the boiled meat is thick, white and very fragrant. It is very delicious when used for cooking noodles. Simply make the noodles and season with salt and chicken essence.