Recipe: Braised lamb (authentic Hui burning method) - Yali 1

Home Cooking Recipe: Braised lamb (authentic Hui burning method) - Yali 1

Notes:

This braised lamb is the burning method of the authentic Hui people of the family for nearly a hundred years. It only puts anise, soy sauce, salt, sugar, and no other seasonings. The key is that the blood blisters are clean and the stir-fry is thorough. Original and delicious. Why do Hui people do not eat pork? The Hui people generally believe in Islam. The reason why the Hui people do not eat pork is that the Qur'an explicitly prohibits the worshippers from eating pork. The unclean foods in the Qur'an are: 1. Self-dead animals (including animals that die because of hitting, falling, touching, pulling, electricity, etc.), 2. Blood flowing out, 3. Pork and non-diet Animals and wines that were slaughtered by the name. Muslims generally believe that pigs are ugly, weird, sexually greedy, stupid and filthy. The living area is dirty and the feed is also dirty and difficult to compare with herbivores. Sexually impermanent, pigs are hungry and even the pigs are also eaten. Incest mate. When the young pigs reach the estrus period, some will mate with the mother (male) pigs who breed him. The reproduction of the offspring has no distinction between the upper and lower, and the younger ones. This is rarely the case in ordinary animals. For Muslims, not only do not raise pigs, eat their flesh, but also eliminate the bad habits of pigs and their similar animals in terms of living habits, such as the above-mentioned vices of filth, filth, greed, laziness, stupidity, etc. The Qur'an is not condemned, and other social civilizations are also cast aside. If you don't eat, it means staying away from the bad habits it has. This is why Muslims also do not eat pork.

Ingredients:

Steps:

  1. Home Cooking Recipe: The mutton (sent from Inner Mongolia) is frozen and cut into pieces, soaked in clear water to clean the blood, drain the water, and pour into a clean iron pot.

    The mutton (sent from Inner Mongolia) is frozen and cut into pieces, soaked in clear water to clean the blood, drain the water, and pour into a clean iron pot.

  2. Home Cooking Recipe: Stir fry the mutton until it changes color and pour out the blood.

    Stir fry the mutton until it changes color and pour out the blood.

  3. Home Cooking Recipe: Put 3-4 star anise, about 200 ml of soy sauce.

    Put 3-4 star anise, about 200 ml of soy sauce.

  4. Home Cooking Recipe: Stir-fry, so that the lamb is colored.

    Stir-fry, so that the lamb is colored.

  5. Home Cooking Recipe: Add boiling water to submerge the mutton, boil over high heat, and cook over low heat.

    Add boiling water to submerge the mutton, boil over high heat, and cook over low heat.

  6. Home Cooking Recipe: Simmer for about 1 hour and 40 minutes, season with salted sugar, until the mutton is cooked.

    Simmer for about 1 hour and 40 minutes, season with salted sugar, until the mutton is cooked.

  7. Home Cooking Recipe: Braised lamb finished.

    Braised lamb finished.

Tips:

1. The selection of mutton should be authentic and usually purchased at the shop near the mosque. 2. During the process of soaking the mutton, change the water several times, and the blood should be clean. The Hui people do not eat blood. 3. Stir-fried mutton should be thoroughly, the water that oozes out should be pulled out and dumped. 4. Only put anise, soy sauce, salt, sugar, do not put other spices.


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