How to make lamb

Explosive stewed lamb meat Highland one of the best. Eat lamb meat is usually a gradual line, only spring and fall lambing period can be tasted. Practice: the birth of about 15 days of lamb slaughtered skinning, washing cut into 3-6 cm square, into the frying pan frying, to be skin and meat yellowish when added to the pasta sauce, spicy noodles, ginger powder, pepper, salt, and then repeatedly fried to the meat was red, add the right amount of cool water, sealing the pot slowly simmering, water dry meat rotten that is to become. Its meat is tender, spicy crispy crisp, dark red color, fragrant and soft.

Tianzhu Tibetan Autonomous County to eat lamb is half-farming and half-pastoral areas of folk tradition of the famous dishes. Eat lamb seasonality is very strong, more in the spring and fall lambing season. Tibetan sheep gave birth to lambs before and after fifteen days, people in order to strip the hair short curved fur before the slaughter of lambs, the skin taken after processing is the authentic Qinghai precious lamb skin, is the production of winter clothing of the best raw materials. Therefore, the slaughtered lamb meat is generally removed after the viscera is still less than ten pounds. Meat cleaned and cut into one to two inches square of small pieces, to be the pot of oil boiling smoke, pouring into the meat block blast stir fry, to be the meat skin fried to light yellow, add noodles sauce, chili powder, ginger powder, pepper powder, salt, etc., stir fry repeatedly, to be the meat presented red, seasoning has penetrated into the meat, and then add a small amount of cool water, sealing the pot with a slow simmering of the warm fire, the water is dry and rotten meat, can be served on a plate to the guests.

Explosive stewed lamb when eating meat tender, spicy crispy crisp, dark red color, smell of aroma, chewing soft, not greasy, rich in nutrients, there is a tonic and strong body function.