Cuisine and benefits: Northwest cuisine

　　Dried bean skinmuttonIngredients:

Main ingredients: Fresh mountain lamb (about 2 pounds), I haven't made it with mutton, so the effect might be different. High-qualityChinese angelicatwo piecessweet potatodried bean skin three ounces clear liquor one ounce rawgingerone piece of equipment:Steamstove, pan, pressure cooker, bowls and dishes

Teach you how to make dried bean skin with mutton. How to make it taste delicious.

Clean the lamb, drain the water, and place it in a hot pan, remember don't add oil. The purpose of this step is to dry out the water injected by merchants inside the meat.I failed miserably. I cooked for several minutes but found no water. Suddenly, I realized that we slaughtered our own meat, so there was naturally no water in it.After no water came out, pour alcohol on the meat. Oh right, pouring alcohol, I just discovered that I didn't prepare any. Turn off the fire and frantically look for alcohol. There are many bottles at home—red wine or whiskey won't do. After searching everywhere, I couldn't find any leftover alcohol from my father's visit. I could only re-open a bottle but found it was in a gift box with just a little pourable.Finally, found one single-bottle, it turned out to be 68% alcohol. Haha, not bad.Re-ignite the fire and pour some into the pan. Light a match and flick it into the pot, causing a blue flame. Hahaha, this is a unique trick. I'm glad today as I share it here for everyone's benefit. After this treatment, the lamb's strong smell completely disappears. Everyone should learn this.Turn off the fire after that and take out the meat, clean the pan, pour in some cooking oil, heat it up, then add the lamb along with ginger slices, stir-fry briefly, add a few driedred pepperswhole, cook until boiling. Add salt, and put sliced Chinese angelica into the pot, transfer to the pressure cooker for 15 minutes.While this is happening, find the dried bean skin. Where did it go?Haha, no problem, sweet potatotapiocaworks too, cook in the pot until soft and ready to use.

After 15 minutes, transfer the well-scented lamb from the pressure cooker into a pan. Add the tapioca, simmer for a few more minutes. Taste for seasoning, then serve. Add just a bit ofblack pepper powderand you're done!

Tips:

1. Use fresh meat, especially with skin, as the skin is the best part when cooked.

2. The key to this dish is adding alcohol and burning it off to remove the strong smell. Remember to use high-proof liquor, low-proof might not ignite. If it doesn't ignite, hahaha, you'll have a pot of lamb soup with an alcoholic flavor.Red wine or whiskey should be avoided for the same reason, as they will add a sweet taste, which I don't like. Those who prefer that taste can try them.3. Yes, Chinese angelica, it's a special ingredient that adds a unique flavor to the lamb when added. You'll understand after tasting. It's said to be used for bloodsupplementation

in traditional medicine. Women can eat more, but men can too, just don't use too much or it will taste bitter.Eat and reflect: I was slow in preparation, stopped a few times to look for ingredients, so by the end of cooking, I was quite hungry.After serving some Chinese angelica to my wife, I savored hot fanipai (tapioca) with lamb soup. What joy!

Regretfully, I am not much into alcohol or beauty products, so that good bottle had only a little used before it returned to its lonely place. Haha, don't be sad; we can use it next time.After the two of us finished eating, we couldn't move for a while. We rested for a moment and after my wife cleared up the mess, we went out for a 3-kilometer walk before feeling better.Unfortunately, I am not fond of alcohol or women, so a fine bottle of wine was left mostly untouched and had to sit alone in its corner.After the two of us finished, we were motionless for half an hour. After a brief rest, my wife took care of the mess, and after walking three kilometers with her, our stomachs felt better.