White cut lamb

2024-06-23 15:36:49  Views 2 Comments 0

Health benefits

Green onions: detoxify
Orange peel: strengthen the spleen
Cooking wine: low protein

Ingredients

Light soy sauce ( )
Lamb front leg ( 1 piece )
Green onions ( 1 root )
Old ginger ( 1 piece )
Orange peel ( 1 small piece )
Cooking wine ( 30ml )
Dip: ( )
Balamic vinegar ( )
Millet spicy ( )
Garlic ( )
Cilantro ( )

How to make plain mutton

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    1. Pair it with sauce and it will leave a fragrant aroma on your lips and teeth.

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    2.Main ingredients

  • Illustration of how to make white cut mutton 33. Wash the mutton with warm water, add enough water, add 2 slices of ginger, and pour in cooking wine.
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    4. After the fire comes to a boil, continue to cook for 5 minutes (uncover the whole process).

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    5. Remove and rinse with warm water to remove all the scum.Use a saucepan (purple clay or ceramic pot) It is best to use a stainless steel pot for this recipe (because the meat is too big to fit in it), clean it and add enough water, add scallions, orange peels, and ginger slices.

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    6.Bring to a boil.

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    7. Cover and simmer over medium-low heat.In the meantime, prepare a square container with a lid.It should not be too big and can hold the meat visually.

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    8. About 2 hours, the mutton can be easily penetrated by lightly poking it with chopsticks..

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    9. Remove and remove the meat.

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    10. Put the fat and thin into the container at intervals, and press it tightly, and finally it feels a little bit sharp.

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    11.Add a ladle of mutton stew stock and slowly pour it into the gaps between the meat.(If you are using hind leg meat, you can add some soup when adding half of the mutton to increase its adhesion and prevent it from falling apart when cutting)

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    12. Press the lid and fasten it.Some soup may overflow at this time.It doesn’t matter.Cover it and rinse it under hot water.Then wipe it dry with kitchen paper., place in the refrigerator overnight.

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    13. Take it out from the refrigerator and use a knife, cake peeling knife or other convenient tools around it.Make a circle with the utensil against the edge.

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    14.Invert and tap the bottom twice.

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    15. Cutting.

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    16. Prepare the dipping sauce.(You can freely choose the dipping sauce according to your personal preference.This recipe uses: coriander, garlic, spicy millet, light soy sauce, and balsamic vinegar)

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    17. Serve on the table and start.

Tips

1.The container must be boxy in shape.2.The mutton must be compacted and poured with plenty of soup to avoid becoming hollow.
3.The dipping sauce can be freely matched according to your own preferences.Even if you want to dip it in sugar, you can do it as long as you like.
4.Don’t pick the meat off the bones too cleanly.Put it back into the pot and cook a radish or other vegetables to eat with the soup.
5.The front legs of the lamb will be slightly fatter than the hind legs.You can choose according to your own taste.

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