How to cook dry pot horse meat?

Dry pot is a type of cooking method. The most common dry pot dishes are dry pot spare ribs, dry pot bullfrog and dry pot shrimp. But have you ever eaten dry pot horse meat? In fact, horse meat is rarely seen on the market and is hard to find in many restaurants. If you have bought horse meat at home and want to make it into dry pot horse meat, how should you do it? Below is the detailed method of making dry pot horse meat, which will definitely make you enjoy it when it is done.

Material

Horse meat, flour, garlic, potatoes

practice

1. Put the smoked horse meat into the pressure cooker and cook for 15-20 minutes. Taste it and it may still be a little tough. Then cook it for another ten to twenty minutes.

2. Cut some potatoes into the smoked horse meat soup and put them into the freshly made noodles with light salt water. Tear the noodles into thin strips and throw them in. Sprinkle some smoked horse meat, smoked horse sausage and mashed garlic on them.

How to make delicious horse meat

Horse Meat Naren

Ingredients: 1 piece of horse meat, 200 grams of flour, 1 onion, 1 teaspoon of salt, 5 slices of ginger, and appropriate amount of water.

practice

First, rinse the prepared horse meat with hydrophilic water, then choose a large pot, put an appropriate amount of clean water in the pot, and start boiling with cold water. You can add a little wine to remove the smell. Then bring to a boil over high heat, skimming off any residue as much as possible. After taking it out, wash it again with warm water, put it into the pot together with a few slices of ginger, and add water again.

Bring to boil over high heat then simmer over low heat. After one hour, add appropriate amount of salt and cook for another half an hour or one hour. Take out before eating, but do not pour out the soup yet. When eating nareng, cut the meat while it is hot. When eating cold dishes with dipping sauce, wait for it to cool down and then cut into thin slices. Now the first step is completed. While the meat is cooking, you can make the noodles. Add a little salt and water to the flour and stir it into snowflakes.

Knead the dough into a smooth and soft dough, then let it rest for a while (if you have time, you can knead the dough two or three times alternately). Roll it into a large thin sheet, apply oil on it, cover it with plastic wrap and let it rest. After the meat is cooked, prepare the noodles. First, cut the noodles into wide strips. Use both hands to press the wide strips one by one, and they will become thinner and longer.

Then pinch the two ends, and use the force to gently tap the noodles on the chopping board to stretch them, and put them into the boiling water pot (you can also boil water in another pot, but add salt to the water).

Boil briefly in the pot until cooked. If there is a lot of noodles on the chopping board, put them in several batches, and add the next batch after one batch is finished. When cooked, remove all of them. You can cut some onion shreds before making the following. The purple one has a strong flavor, while the white one is soft and casual. You can put a little on the plate.

Put the cooked noodles into a plate and add some shredded onions. Finally, pour the hot horse meat soup over the onions and noodles while it’s still hot. Sprinkle the hot horse meat pieces on the surface and serve.