Dark cuisine – stewed sheep placenta
Last time, Cantonese braised dog meat was distributed, which attracted mixed reviews from diners, and the virgin grabbed the ground with their heads, and I felt deeply… Happily, on the occasion of the New Year, another dark dish will be served, shattering the young heart of the Virgin.
Dark cuisine – the method of stewing sheep’s placenta
Step 1
Go to the market and buy a complete sheep placenta and clean it. Open the placenta, cut off the sucker and bloodshot with scissors, and soak it in water repeatedly (the process is more cumbersome. But this determines the taste of the food). The treated placenta is pink and tender as shown in the picture, without blood. It was dark red before processing, which was miserable.
Step 2
Take out the lamb in the placenta, disembowel, wash it, and cut it into pieces.
Step 3
Boil a pot of water, put in the placenta, lamb, ginger slices, pork loin, and a glass of rice wine without covering the lid. Skim off the bubbles, remove the placenta after three minutes, and the lamb washes the upper attachments again.
Step 4
The placenta can be cut into several pieces and then added to the lamb, pork, medicinal herbs, add a cup of rice wine and pour into the stew jar and simmer for two hours, then add salt to taste.
Dark cuisine – cooking techniques for stewing lamb placenta
Sheep placenta has obvious therapeutic functions for women’s blood and qi deficiency, menstrual irregularities, and asthma in children.