The method of making white sliced lamb meat

Health benefits

Scallion: Removing the Surface

Orange peel: regulating qi

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients and materials

Sheep front leg 1

1 scallion

Old Jiang 1 yuan

1 small piece of orange peel

30ml cooking wine

Stained Juice:

Raw smoke

aromatic vinegar

Xiaomi Spicy

Garlic

coriander

The method of making white sliced lamb meat

1. Serve with sauce and leave a lingering fragrance on the lips and teeth.

2. Main ingredients

3. Wash the lamb with warm water, add enough water, add 2 slices of ginger, and pour in cooking wine.

4. Bring to a boil over high heat and continue cooking for 5 minutes (without covering the entire process).

5. Remove and rinse off all foam with warm water. Use a purple clay or ceramic pot, preferably a stainless steel pot used in this recipe because the meat is too big to fit. Clean the pot thoroughly and add plenty of water. Add chopped scallions, orange peel, and ginger slices.

6. The fire is boiling.

7. Cover and simmer over low heat. Prepare a square container with a lid in between, not too big, visually enough to fit the meat inside.

8. It takes about 2 hours, and a gentle poke with chopsticks can easily penetrate the lamb.

9. Take out and remove the meat.

10. Fill the container with a gap between fat and lean, and press it tightly until it feels slightly pointed.

11. Add a spoonful of stewed lamb soup and slowly pour it into the gaps between the meats. (If using hind leg meat, you can also add some soup when adding half of the lamb to increase its adhesion and prevent it from spreading out when cutting.)

12. Press the lid tightly and fasten it. At this time, some soup may overflow. It's okay. After covering, rinse with hot water, dry with kitchen paper, and refrigerate overnight.

13. Take it out of the refrigerator and use a small knife, cake peeler, or other convenient tool to make a circle around the edges.

14. Flip and lightly tap the bottom twice.

15. Cut open.

16. Prepare dipping sauce. (You can freely choose the dipping sauce according to personal preferences. Our recipe uses coriander, garlic, chili, soy sauce, and vinegar.)

17. Go to the table and start.

Tips

1. Containers must be chosen to be square in shape. 2. Lamb must be compacted and watered with some broth to avoid hollowing out.

3. You can freely mix and match the dipping sauce according to your preferences, even if you want to dip it in white sugar as long as you like.

4. Don't clean the meat on the bones too thoroughly. Put it back in the pot and cook a radish or other vegetables with the soup to eat.

5. Sheep's front legs are slightly fatter than their hind legs, so you can choose according to your own taste.

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