How to make hand-pulled lamb

Hand-pulled lamb can be said to be a delicacy with the characteristics of Xinjiang’s ethnic minorities. When visiting Xinjiang, the host will definitely prepare this dish to express welcome to the guests. A good portion of hand-pulled lamb will definitely have a fragrance that spreads from ten miles away, and the lamb will be soft and tender. So, can we make an authentic hand-pulled lamb ourselves? In fact, as long as you know how to make hand-pulled lamb, you can enjoy this delicacy at home.

Chop the mutton into 5-7 cm chunks with bones, wash, remove the onion stems, cut into shreds and place on a plate, wash and chop the coriander, put into a pot of cold water and add ginger.

After boiling over high heat, skim off the foam. Be sure to skim off the soup in time and skim off more soup so that it will be more delicious. The water will slowly decrease during the stewing process, so the amount of water should be sufficient. Simmer over low heat so that there are only two or three boiling points on the surface of the soup, and bubbles are bubbling. It usually takes about two hours to stew the mutton, so that it is cooked until it is tender but not overcooked, chewy, and you can see the knife cut marks on the meat. The meat with crisp bones makes a crisp and pleasant sound when chewed. The meat stewed over high heat will burst into pieces and feel like rotten cotton wool when chewed in the mouth. It has a very bad texture and taste.

Put the stewed mutton into a plate, pour the shredded onions with the hot mutton soup, and sprinkle it evenly on the stewed mutton plate.

When serving, pour the salt into a small dish and serve it together with the lamb dish. Pour the lamb soup into a bowl and add chopped coriander. I didn’t add chopped onion, but you can add some if you like.

When eating, sprinkle some salt powder on the piece of meat you want to eat with your hands, and then eat the meat while serving it with shredded onions.

After drinking some mutton soup, I believe you will sweat all over.

Precautions

Be sure to skim the soup in time and skim more of it, so that the soup will be more delicious. The water will slowly decrease during the stewing process, so the amount of water should be sufficient. Simmer over low heat so that there are only two or three boiling points on the surface of the soup, and bubbles are bubbling. It usually takes about two hours to stew the mutton, so that it is cooked until it is tender but not overcooked, chewy, and you can see the knife cut marks on the meat. The meat with crisp bones makes a crisp and pleasant sound when chewed. The meat stewed over high heat will burst into pieces and feel like rotten cotton wool when chewed in the mouth. It has a very bad texture and taste.