Hand-caught mutton

Overview

How to cook Hand-caught mutton at home

Tags

• hot dishes
• home cooking
• angelica dahurica
• chenpi
• lamb ribs
• lilac
• old ginger
• star anise
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Soak the lamb ribs in advance to remove the blood, drain and chop into pieces (you can also cook them in one large piece. The pot at home is not big enough, so I cut them into pieces)

   

2. 2 Pour into a pot with cold water and blanch until the foam oozes. Rinse and drain. Set aside.

   

3. 3 Pour in an appropriate amount of water, add the blanched mutton, add ginger slices, bay leaves, and other seasonings packed with seasonings and put them into the pot. After the water boils, turn to medium-low heat and simmer for about 1.5 hours.

   

4. 4 Add a little salt and continue cooking for about 20 minutes until the mutton is tender.

   

5. 5 Remove and plate. Serve with minced garlic or salt and pepper.