T/NMGPRCYFD 006-2025 Inner Mongolia Geographical Indication Gourmet Dishes: Stewed Lamb from Damao Grassland

Scope

Main technical content: Pre-processing of the lamb for the production process: - Cut the lamb into approximately 3-4 cm square pieces and soak them in clean water for 1-2 hours (changing the water 2-3 times during this period) to remove the blood and reduce the fishy smell. - Blanching: Place the soaked lamb in cold water, add ginger slices and cooking wine, and boil for 3-5 minutes after the water comes to a boil to remove the foam. Remove the lamb, rinse it with hot water, and drain it for later use. - Cooking process: Place the blanched lamb in a clay pot, add water to cover it by about 5-6 cm, and add scallions, ginger slices, Sichuan peppercorns, and star anise. Bring it to a boil over high heat, then simmer it over low heat for 1.5-2 hours. - Seasoning: When the lamb is cooked through, add appropriate salt to season it and continue to simmer for 10-15 minutes. - Enhancing flavor: Before removing it from the pot, sprinkle a little white pepper powder to enhance the flavor, stir it evenly, and then sprinkle with scallions.

Development Information

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