How to make lamb is delicious and easy

Shabu-shabu is not a rich dish; lamb is the main character that deserves to stay, and cabbage, tofu, and vermicelli are the most common and classic side dishes. The dipping sauces for the shabu-shabu are also very simple, with sesame sauce, tofu curd, and chive sauce essential, and others such as vinegar, chili oil, shrimp oil, and scallions and cilantro added only to taste. The shabu-shabu base is even simpler, often requiring only a pot of water with onions and ginger, in order to bring out the freshness and sweetness of the lamb, and to avoid too much seasoning to steal the flavor.

Most of Beijing's lamb comes from Inner Mongolia, and winter is the best time to enjoy it. Authentic Beijing shabu-shabu is made with hand-cut fresh lamb, especially from the Hui masters, which is "paper-thin, even as pulp, flush as a line, and beautiful as a flower", so good slices of lamb must be neatly knifed and thinly sliced, and can be shabu-shabu'd into a pot with no off-flavors or blood foam, and is sweet and fresh even if it's not dipped in sauce.

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There are many slices of frozen lamb in supermarkets now, which are convenient but not without a chip in their flavor, so it's best to go to an authentic shabu-shabu store and pick up a piece of the meat yourself, and then take it home and cut it yourself. If you don't have the skills of a meat slicer, it doesn't matter, as butcher stores generally provide cutting services on your behalf, and if you don't take it home and freeze it, you'll be able to cut thin slices of lamb yourself. The best thing about lamb is that it's not just any part of the body that tastes good when you shabu-shabu it, so let's talk about the parts of the lamb that are good for shabu-shabu and the different flavors that are available.

Which part of the lamb should be used for shabu shabu?

Not every part of the lamb is good for shabu-shabu, but the more tender and flavorful parts of the lamb are generally preferred. The classic 8 parts of lamb used for shabu-shabu are: cucumber strips, lamb loin, lamb brain, lamb tendon, lamb crotch, lamb tripe, lamb sinker, and lamb tendon.

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Shabu shabu 8 classic parts

1, cucumber strips

Cucumber strips are the inner thigh part of the back leg of the sheep, a piece of meat two colors. It is connected to the crotch meat and is shaped like two connected cucumbers. The meat is light red in color, tender, moderately fat and thin, with a tender texture, and is a favorite of many old Beijingers.

2. Lamb loin

On both sides of the sheep's spine, the small strip of meat on the back side of the spine is thin and long-fiber, and this part of the meat is thin and easy to be faggot for a long time. Pure lean, tender flavor.

3. Sheep's upper brain

Sheep's upper brain is called "upper brain" because it is close to the head of the sheep. The fat in this part of the meat is evenly mixed and distributed like marble spots, and the texture is tender.

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4, lamb tendon meat

and pig's hoof tendon is the same, lamb tendon is the ligament of sheep's hooves. Lamb tendon meat loin nest, fifty percent fat, crisp flavor. The meat of the waist nest with the ribs removed, as the saying goes, "the top of the incense sticking to the bone meat", so this part of the meat is the most flavorful. The white part is made up of sinew, fascia, fat and meat***, and has a beautiful texture and flavor. It is especially noteworthy because it is the only two pieces of crunchy meat in the lamb, which has an exceptional texture.

5, sheep grinding crotch

Sheep grinding crotch is hip tip meat, soft texture, because by the tail part of the sheep, so the most fresh and easy to stink. Twenty percent fat, taste fat and tender.

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6, sheep three fork

Sheep three fork is actually the upper hind leg, the whole piece of meat to form a "Y" shape, so it is called three fork. Some of the more subdivided store will have "big three fork" and "small three fork", small three fork is the front leg part of the sheep, big three fork is the back leg part of the sheep, than the small three fork and then some fat.

7, a head of heavy

A head of heavy refers to a piece of meat on the outside of the thigh of the sheep, many people will be confused with the "big three forks", compared to the big three forks, a head of heavy leaner than a higher percentage of meat, more tender meat. The upper part of the hind leg of the big three fork fifty percent fat, taste fat and tender.

8, lamb tendon

Tendon meat is the muscle of the thigh, wrapped in a membrane of flesh, hidden tendons, moderate hardness, grain rules. There is very little tendon meat that can be used for shabu-shabu, no more than three taels on a sheep, and this part of the meat tastes the most crunchy and tender. It's purely lean, with a crispy texture.

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Many people like to eat hot pot, shabu-shabu, lamb capricorn and other hot pot are respected by people, many people like to eat hot pot when you drink some soup, think shabu-shabu so much, the soup inside the essence of the soup, in fact, experts have pointed out: shabu-shabu soup can not be drunk.