Hand-gripped leg of lamb
Overview
The grassland mutton unique to the beautiful Hulunbuir Prairie is delicious and has no smell. The grassland people's favorite way to eat it is to eat it with their hands. The simplest way is to throw large pieces of bone-in mutton directly into the pot without adding any seasoning except salt. After cooking, grab it with your hands, dip it in your favorite seasoning and enjoy it. There are also seasonings to add to the pot, but in the end you have to grab big pieces of meat and eat it, because that's how generous and satisfying it is. What I brought today is a lamb leg that you can grab with your hands, season it with cumin and other ingredients, and you can grab it and eat it right out of the pot, a unique delicacy from your hometown. With it, you will be able to eat warmly this winter~~
Tags
Ingredients
Steps
-
Clean one leg of lamb.
-
Mix 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 5g salt to form a sauce.
-
Cut the leg of lamb into three pieces.
-
Cut each leg of lamb at a distance of about 1cm, and the cutting edge should reach the bone. Spread the mixed sauce evenly on each piece of lamb leg, and massage it with your hands to soak the sauce into the mutton, and let it sit for 1 hour.
-
Add the prepared onion, ginger, star anise, peppercorns and chili pepper to the bottom of the pot.
-
Add marinated lamb leg
-
Add water until the water is level with the leg of lamb. Add a spoonful of salt.
-
Cover it and activate the switch. After boiling, bring to a simmer over medium heat.
-
Cumin powder, spoon sesame seeds, prepare some chives
-
When the time is up and the soup has dried up, evenly sprinkle in the cumin powder prepared above, a spoonful of sesame seeds, and some chives
-
Plate it out, grab it and enjoy
