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Bitter Greens Mixed with Lamb - Exclusive
Slow-stewed lamb, pulled into soft shreds, is mingled with freshly gathered bitter wild greens in a light vinegar dressing, balancing rich meat with clean, sharp freshness.
Instructions
- 1
Put the lamb bones in cold water and blanch them.
- 2
Boil for 3 minutes and it's ready.
- 3
Rinse off the foam.
- 4
Put it in the clay pot, add purified water and salt.
- 5
Chop the scallions and ginger.
- 6
Add scallions and ginger, bring to a boil over high heat for 10 minutes.
- 7
Simmer on low heat for 70 minutes.
- 8
Take the mutton.
- 9
Tear into pieces.
- 10
Pick the wild vegetables clean.
- 11
Wash clean.
- 12
Cut the scallion sprouts into sections.
- 13
Put all the ingredients together.
- 14
Add salt.
- 15
Add white vinegar.
- 16
Mix well.
- 17
Finished product.
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Ingredients
Main Ingredients
- Lambto taste
- bitter vegetablea handful
- Pure watersome
Auxiliary Ingredients
- Scallions and gingerto taste
- pickled gingera pinch
- Scallion sproutsto taste
Seasonings
- table salt2g
- white vinegarto taste