Hand-caught mutton

Overview

As Inner Mongolians, it is indispensable to entertain guests with hand-caught mutton. Our locals call it hand-caught mutton. The steaming hot slices are cut into small pieces and dipped in simple soup, which maintains the original fresh flavor of the mutton. Tender and juicy, it melts in your mouth. It is the taste of my hometown that I missed the most when I was drifting to Beijing.

Tags

• hot dishes
• northwest cuisine
• bone-in mutton
• onions
• salt
• water

Ingredients

Steps

1. 1 Use Gobi lamb legs and chops from Inner Mongolia Mu, cut into bones and pieces

   

2. 2 Put the mutton into the pot with cold water, add a little less salt, bring to a boil over high heat, skim off the blood foam, and continue to cook over medium heat until no blood remains when cut with a knife

   

3. 3 Remove the meat, slice it with a knife and dip it into the soup while it's still hot. Preparation of soup: Chop the green onions, add some salt, and pour the soup with the meat you just cooked.