Finger meat

Finger meat

Overview

Urumqi has continued to have high temperatures this summer, and the rain in the past two days was really timely. Today it was cold and cold, and it rained all day, with wind and small hail. Eat finger meat to get rid of the dampness and cold, and put on some autumn fat.

Tags

Ingredients

Steps

  1. Prepare the ingredients, including mutton bones, ginger slices, green onions, and Sichuan peppercorns.

    Finger meat step 1

  2. Put the mutton bones in the pot under cold water, add ginger slices and peppercorns.

    Finger meat step 2

  3. When the fire is boiling, the blood must be skimmed off until the foam is clear.

    Finger meat step 3

  4. The blood froth skimmed out.

    Finger meat step 4

  5. After skimming, put the mutton bones and broth into the pressure cooker and cook the soup for about 40 minutes.

    Finger meat step 5

  6. In order to make the soup white, cook for 10 minutes without pressing the valve.

    Finger meat step 6

  7. Sprinkle chopped green onion and serve.

    Finger meat step 7

  8. The staple food is Piyazi Nang.

    Finger meat step 8

  9. The meat is eaten and rubbed.

    Finger meat step 9

  10. The salt in the soup is also sprinkled with salt.

    Finger meat step 10

  11. The naan is paired with Li's spicy sauce, which is delicious.

    Finger meat step 11

  12. Let’s get started!

    Finger meat step 12