Lamb Cheeks Recipe
Speaking of "braised lamb cheeks", it is a northern cuisine, and the method is very simple. It is a common dish in northern recipes. The taste of braised lamb cheeks is salty, fresh, sweet, and slightly spicy, and the method is grilled vegetables. But how to make braised lamb face is the best, mainly depends on your taste and habits, and then we make detailed modulation. The "braised sheep's face" is made of lamb cheeks, and the lamb cheeks is indeed made by burning the lamb cheeks with fire, then scalding it with boiling water, and peeling off the sheep's skin and meat together. There are many ways to make lamb noodles, but no matter how you do it, if you want to make them delicious, you still need to master certain cooking skills.
500g lamb cheeks
- green onions
- dried chili
- tangerine peel
- Angelica dahurica
- bay leaves
- Sichuan pepper
- White pepper
- 50g cooking wine,
- 20g light soy sauce
- 5g dark soy sauce
- 2g salt
- 20g sugar
Scrape the sheep's face to remove fluff and other debris and wash it with clean water.
Put the sheep face into the water and soak it for 1-2 hours, which can remove part of the odor.
We put the soaked mutton face in a pot under cold water, put in a few slices of ginger and about 10 grams of cooking wine, then boil it, remove the foam and cook for about 10 minutes. Remove it, and rinse it with water for later use.
Put about 20 grams of oil in the pot, add 20 grams of sugar, turn on a low heat and boil it. When the sugar turns into small bubbles, pour in an appropriate amount of hot water (if the water is cold, because the temperature of the pot is relatively high, It is not good for the pot, and it is easy to boil and hurt people).
We continue to add enough water, then add 5 grams of dark soy sauce, 20 grams of light soy sauce, 50 grams of cooking wine, dried tangerine peel, cinnamon, Angelica chili, 2 grams of salt, green onion, ginger, pepper, dried chili.
Put the sheep's face into the pot, boil over high heat, and simmer for 1 hour over low heat.
It has been stewed for about an hour, and then we pierce it with chopsticks to see if it is cooked. If it is not cooked and continues to stew, we must stew the sheep face until it is soft and then fish it out. Only delicious. After the lamb face is stewed, take it out and place its skin side up on a plate.
We use a knife to slash the sheep's face horizontally and vertically, making it easy to use chopsticks. Of course, it can not be slashed and smashed directly with chopsticks when eating.
We can thicken the original soup in the pot or thicken it, then pour it on the cooked sheep face, then sprinkle some coriander, and serve it on the table.
The sheep face must be soaked to remove part of the odor. Cook for a while after washing to remove impurities and dirt. At the same time, it can remove part of the odor.