In recent years, "hand-grabbing" has become very popular. What are some hand-grabbing dishes?Dumplings, hand-grabbed rice, hand-grabbedlambetc.Some foods are prepared using the hand-grabbing method, which not only enhances the enjoyment of eating, but also adds a unique flavor.However, if someone insists on eating everything by hand, I would just take them tohot pot.to eat.

Simple method for preparing hand-grabbed lamb

IngredientsPreparation

2000g of lamb, rawGinger，Sichuan peppercornsGreen onions, salt

Method and steps

1. Cut the lamb into pieces, rinse clean, then put in cold water in a pot, and boil.2. When foam appears, use a spoon to remove the foam continuously;；

3. After boiling for about an hour and a half, and when the foam disappears, add ginger slices and Sichuan peppercorns;

4. After boiling, turn the heat low and simmer, adding one green onion at a time as it cooks;

5. Depending on the type of lamb, adjust the cooking time, and after cooking, sprinkle a little salt.

Authentic method for preparing hand-grabbed lamb

Ingredients preparation

Lamb (young)

RibsOne rib, 70g of green onion, 25g of ginger, Sichuan peppercorns, one bay leaf, one star anise, 2g of white cardamom, 1g of nutmeg, 2g of cloves, one piece of ginseng, smallFennelSichuan peppercorns, nutmeg, cloves, ginseng, dried tangerine peel, driedChiliYellow wine, salt, garlicSoy sauce, cooking oil, sesame oil, water, green onionsRice, peppercorns, cuminMethod and steps1. Put all the spices in a spice box, cut the green onion into segments, ginger into slices, rice into circles, mince part of the garlic, and mash the rest into garlic paste;2. Add garlic paste to cold water to make garlic juice;

4. Cut the lamb ribs, wash and blanch for 5 minutes;

3. In a clean pot, add enough water, put in the lamb ribs, green onions, ginger and rice, and boil;

4. Then cook over medium heat for about 1 hour, add the spice box, and cook with tangerine peel for 15 minutes;5. After removing the spice box, add appropriate amount of salt, cook for about 40 minutes, and eat when the meat is tender and the soup is rich;6. In another pot, sauté oil and sesame oil, add minced garlic and stir-fry until golden, then add

chili peppers, cumin and green onions, and stir-fry.

7. Finally, pour the cooked sauce over the lamb, and dip in garlic juice when eating.

A simple recipe for hand-grabbed lamb

Ingredients preparation1000g of lamb with boneParsley

Green onions, minced garlic, ginger slices, star anise, Sichuan peppercorns, cinnamon,

Black pepper

Shao wine (Chinese rice wine)

Flavor enhancerSaltChili oilTo taste.Method and steps1. Cut the lamb into large pieces, wash it, and also cut the green onions and parsley into segments;2. Mix minced garlic, minced green onions, parsley, soy sauce, black pepper, flavor enhancer,sesame oil and chili oil into a dipping sauce;3. Put the lamb in a pot, add water, boil, remove foam, and then wash the lamb;

4. In a clean pot, add enough water, put in the lamb, Sichuan peppercorns, cinnamon, green onion segments, star anise, ginger slices, and Shao wine and salt;

5. After boiling, cover the pot and simmer over low heat until the meat is tender, and then remove and eat with the sauce.

Nutritional value of hand-grabbed lambLamb is warm, which can help to replenish cold body, and warm the body and blood. It has a low fat and cholesterol content.Lamb is a good food for winter, and should be eaten in hot weather. It should not be eaten when inflamed or feverish.

Put the mutton in a pot, add water, bring to a boil, skim off the foam, and wash the mutton.

Clean the pot, add enough water, add mutton, Sichuan peppercorns, star anise, scallion segments, cinnamon, cloves, Shaoxing wine, and salt.

Bring to a boil, cover the pot, and simmer over low heat until the meat is tender. Serve as is.

Nutritional value of hand-caught lamb

Lamb is warm in nature and can be used to replenish those with cold constitutions.BloodIt is appetizing, promotes yang, and contains less fat and cholesterol.Lamb is a good winter food, but should be avoided during hot weather. Patients with inflammation and fever should also avoid eating lamb.