Shredded Lamb
1.
Wash the front leg of the lamb with water, chop the leg of lamb into large pieces and soak in clean water for two hours
2.
Chopped lamb leg in a pot under cold water
3.
Skim the scum after boiling
4.
Peel off the skin of the green onion and ginger and clean them. Cut them into green onion and ginger slices. Rinse a little pepper and prepare them. I use goat meat from pastoral areas in Inner Mongolia, so I don’t need too many ingredients to ensure the original flavor of the lamb.
5.
In the process of blanching the lamb, add a proper amount of water to the boiling pot and boil it. Pick up the blanched lamb leg and put it directly into the boiling pot.
6.
Add green onion, sliced ginger and pepper, pour in some cooking wine, cover the pot and boil on high heat, then change to low heat and simmer for about 90 minutes
7.
Use a spoon to skim the oil slick during the stewing process, so that it won’t be too oily when you eat
8.
After simmering for 90 minutes, add an appropriate amount of salt to adjust the taste, cover the pot and continue to simmer for 30 minutes
9.
Peel off the outer skin of garlic and clean it, put it in a garlic masher and mash it into a garlic paste. Add an appropriate amount of soy sauce to a bowl and stir to make a garlic paste.
10.
Remove the stewed lamb and put it on the plate
11.
Tear open the lamb with your hands or chopsticks and enjoy
12.
The finished product!