Spicy Lamb Bones

Spicy lamb shank bones is a food made from lamb shank bones, and it is also a food that is popular with many people. Many people who have the means to cook will choose to make spicy lamb shanks at home. Making spicy lamb shanks is not an easy task, and there are many skills that need to be mastered. Next, I will introduce to you in detail the production method of spicy lamb shanks!

1. Main ingredients

Main ingredients: 4 lamb bones

Accessories: (Seasoning) Onion, star anise, pepper, grass fruit, tangerine peel, white pepper, curry powder, chili powder (appropriate amount), pepper salt, salt (a little)

2. Production Method

1. Rinse the lamb shank bones with clean water, and cut the thick parts of the meat to make it easier to taste. 2. Put the grass fruit, scallion segments, peppercorns, white peppercorns, star anise, and tangerine peel into a filter bag, blanch the lamb shank bones in cold water, take them out after the water boils, and rinse them with warm water to remove the blood.

3. Change the water in the pot again, put in the lamb shank bones and the filter bag containing the spices and stew together. After the water in the pot boils, turn to low heat and simmer for 60 minutes, turn off the heat, add appropriate amount of salt to add flavor, and leave the lamb shank bones in the original soup in the pot to soak for 3-4 hours

4. Line the baking tray with tin foil, take out the lamb shank bones and put them in, sprinkle with pepper salt, red pepper powder (chili powder) and curry powder. Preheat the oven to 200℃ in the middle layer, bake for about 20 minutes, and bake until the color you like is ready to eat.

3. Cooking skills

1. Generally, roasting lamb takes a long time. It is much easier to operate if you stew the lamb until it is cooked and then roast it. The lamb will be crispy on the outside and tender on the inside, and it will also be very tasty.

2. When blanching the mutton in cold water, the blood will slowly come out as the water temperature rises. It is very important to wash it with warm water after blanching. If you wash it with cold water, the protein will easily coagulate and the meat will become tough and woody after stewing, and the taste will be bad.

3. After the lamb shanks are stewed and the heat is turned off, if you have time, it is best to soak them in the original soup for a few hours. This way, the base flavor will be sufficient and the dish will taste delicious and have a long aftertaste.

4. When putting the meat into the oven at the last moment, make sure the oven is preheated. The meat will be instantly exposed to high temperature, which can lock in the internal moisture. When the surface is baked to your favorite color, you can take it out and eat it.