Hand-caught mutton

Overview

Speaking of which, this hand-caught mutton is really hard-earned. It is a sheep raised by my sister's family. I originally bought two lambs with the intention of breeding them. When I was visiting relatives, I took the initiative to help feed the goats milk powder. I don't know whether it was thickened or diluted. As a result, one of them died in just two days. My sister's grandson even shed a few tears. I can only express my deepest apologies! The remaining one lived alone for a year, and finally became our meal. Mutton is sweet but not greasy, warm but not dry. It is more delicious than pork and more tender than beef. It can not only help us resist the wind and cold, but also nourish the body. It is the best ingredient for nourishment in winter. There are many ways to eat mutton, including steaming, boiling, stir-frying, rinsing, etc. Each method has its own unique flavor and nutritional content. My favorite is the hand-caught mutton, which is authentic and authentic, especially the home-raised sheep, which have a short growth period, are fragrant and tender, and have endless aftertaste. At the turn of autumn and winter, it is said that mutton is eaten in this season. In winter, the joints are blocked and the hands and feet are not cold. Eating it regularly in autumn and winter can not only increase body heat and resist cold, but also increase digestive enzymes, protect the stomach wall, repair gastric mucosa, help digestion of the spleen and stomach, and play an anti-aging role.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• dishes
• northwest cuisine
• xinjiang cuisine
• autumn recipes
• winter recipes
• dinner
• cinnamon
• coriander
• ginkgo
• lamb chops
• onions
• star anise
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Soak the lamb chops in cold water for half an hour and wash

   

2. 2 Blanch it in water

   

3. 3 Control moisture

   

4. 4 Various condiments

   

5. 5 Add an appropriate amount of water to the pot and add various seasonings

   

6. 6 Add the lamb chops and bring to a boil

   

7. 7 Simmer over low heat for about 1 hour, the soup will be milky white

   

8. 8 Add salt and sprinkle with coriander leaves

   

9. 9 Take it out of the pot, add an appropriate amount of seafood soy sauce to the minced garlic, and make a dipping sauce. It has meat and soup. It tastes extremely delicious!