Hand-grabbed mutton sparerib
Hand-grabbed mutton is the daily food of Mongolian, Tibetan, Hui, Kazak, Uygur and other ethnic minorities in northwest China. As the name implies, hand-grabbed mutton is named after hand-grabbed food. It is characterized by delicious meat, not greasy or greasy. There are two ways to eat hand-grabbed mutton in Lanzhou, hot (eaten directly in a pot) and cold (also called ice grab). All parts of the northwest say that their local hand-grabbed rice is authentic, but I personally feel that it is not authentic, only the taste is different. For example, Lanzhou eats garlic dipped in salt and pepper, and Yinchuan eats garlic dipped in vinegar, which are actually very delicious.
The hand-grabbed mutton in Lanzhou actually comes from the hand-grabbed mutton in Dongxiang, Gansu. Hand-grabbed mutton made by Dongxiang nationality in Linxia Hui Autonomous Prefecture, Gansu Province is a special dish for entertaining guests and is deeply loved by people. Eating mutton by hand is very particular. You should cut the cooked mutton with bones into strips two fingers wide and put them on a big plate. Everyone will sit around and eat, and eat different parts according to the degree of honor of the guests. Pork ribs taste the best, the neck of sheep is the most precious, and it is often necessary to book in advance to eat them. The leg meat is thin and suitable for young people to eat well. Sprinkle a pinch of salt and pepper on the meat when eating, and then take a bite of garlic, which is full of happiness (cool). Garlic is the standard for eating hand-grabbed rice. Locals say that eating meat without garlic reduces the efficacy by half. Many friends in the south never eat raw garlic, but after eating Lanzhou finger food, they all fell in love with this way of eating.
Grab mutton.-mutton
Lanzhou people entertain friends from afar. In addition to beef noodles, the first choice is to grab mutton, eat meat in chunks and drink in a big bowl, which truly reflects the boldness of the northwest man.
Salt, pepper and garlic
The practice of hand-grabbed rice in Lanzhou: (I sent a video of hand-grabbed rice during the New Year, and there are specific production methods)
1, material selection
Mutton (local sheep) is the first choice, so the meat is very fresh and tender. Those who like thin can buy leg of lamb, and those who like fat can buy ribs. When you buy it, you can ask the merchant to help you cut it.
Step 2 prepare materials
Cut mutton is first put into a basin and soaked in clear water for about half an hour in order to remove blood from the meat;
cook
Pour out the soaked mutton blood, wash it and put it in the pot. Add cold water to the pot, add some ginger slices and pepper (preferably mutton soup). After boiling, simmer for two to three hours. In the meantime, keep skimming the floating foam. When cooking, be sure to open the lid and cook, so that the cooked meat will not smell bad.
4. After cooking, put it in a pot and soak it for one hour, then remove it and put it on a plate, sprinkle with a pinch of salt and decorate it with a few pieces of coriander;
5. When eating, prepare a plate of salt and pepper, peel a few cloves of garlic, and you're done.
1.3 million reading
search
The worst meat on a sheep.
Ningxiahuizu Guoqiang finger food mutton
Xigu barbecue ranking
Ranking of Lanzhou Barbecue in 2020
Lanzhou roast whole lamb ranking
Xigu barbecue ranking list