【Inner Mongolia】Hand-hand mutton
Overview
Hand-grilled mutton is a specialty delicacy of Inner Mongolia, but the preparation is super simple. It is so simple that you only need to cook it and serve it with chive flower sauce to enjoy the deliciousness. After eating this mutton in hand in Inner Mongolia, I will never forget it when I come back. Fortunately, you can buy Inner Mongolian mutton in large supermarkets at any time, so you can copy this delicacy at home. However, I can’t cook whole lamb at home, so I usually buy lamb chops or lamb legs to make it. It's just that there is no wild chive flower sauce. My chive flower sauce is made from the leeks I grow myself. The chive flowers are picked when they bloom. Although they are not wild, they are also pure green organic food. Use the homemade chive flower sauce with the lamb and it tastes pretty good. You can’t go to Mongolia often, but you can often eat this mutton at home, haha!
Tags
Ingredients
Steps
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Inner Mongolia lamb chops specially bought in the supermarket
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Pour cold water into the pot
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When the floating skin floats, skim off the foam
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Prepare onions, ginger and angelica. Angelica is my favorite when paired with mutton, so I added angelica, but I don’t have to
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Put the blanched lamb chops into the casserole and add the seasonings
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Boil the soup for blanching the lamb chops for a while, thoroughly remove the impurities, and pour the clean soup into the casserole. Of course, you can also add boiling water directly. Keep the original meat flavor stronger.
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Cover the lid, bring to a boil over high heat, then simmer over low heat for 1 hour, until the meat is tender
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Remove the lamb chops and cut into strips along the bone
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Homemade chive flower sauce is served on a plate
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The mutton is served with chive flower sauce, and the meat is dipped in the chive flower sauce when eating.
