Qamagou Clear-Stewed Lamb
- Ingredients
- Bone-in Mutton700g
- Chamaiku (a type of round, flat noodle)250g
- Onion20g
- SaltAppropriate amount
- Steps for cooking Chamaiku stew with bone-in mutton and onion
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1.Ingredients:: Chamaiku, bone-in mutton, onion, salt Cilantro
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Peel the onion, cut into small pieces, and chop the mutton into chunks
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Pour sand int the sandpot in
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Place the mutton in the sandpot
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Add cold water Large Fire until boiling, remove the scum
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Reduce to a small fire and add onion chunks, simmer with the mutton for about 2 hours
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Wash the Chamaiku and cut into pieces
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Add to the sandpot with the mutton and onions, season with salt and simmer for another 15 minutes before it's done
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Clean the cilantro, chop finely, sprinkle on top when serving
- Tips:
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Always bring the broth to a vigorous boil initially to make the scum rise continuously
Once the scum appears, start skimming; if left too long, impurities will dissolve into the broth making it cloudy
This affects the taste and clarity of the broth negatively
The pot should be kept in a state of nearly boiling but not fully.
