Goat meat is a very preferred material of elite chefs in big restaurants. Because the nutritional value of goat approximately as good as the nutritional value of the Mutton. However only the professional chef can handle and make less bad smell of goat meat. Thus the goat meat rarely appears in the menu of the dinner in the family. Today I will teach people to do dishes “sausage” grilled goat meat.
– 250g sliced ham mountain goats.
– 100g carrots
– 100g green papaya
– 20g chopped onion
– 10g minced garlic
– 50g peanuts
– 5g chili grind
– 1kg of fresh noodles
– 3 tbsp fish sauce delicious
– 3 tablespoons vinegar
– 2.5 tablespoon sugar
– 1/4 tablespoon white pepper mill
– 300g raw vegetables (salad, marjoram, perilla, water mint, coriander)
– Cooking oil.
– Mountain goat meat washed, drained, marinated red onion chopped, 1 tbsp fish sauce, 1/2 tablespoon sugar, 3/4 tablespoon vegetable oil for about 20 minutes to saturate spices.
– Carrots peeled, washed, add quartered, sliced, soaked in 1 tablespoon vinegar 1/2 tablespoon mixed road.
– Rau lived deliciously collect leaves, washed, diluted brine for about 5 minutes, take out and drain.
– Mix the fish sauce: Mix 5 tablespoons water, 2 tablespoons fish sauce, 1 tablespoon sugar, 1 tablespoon vinegar, garlic, chili grind.
– Grilled meat on charcoal stoves. There are 2 ways grill:
+ Option 1: Put the meat on the grill mountain goats, and clamp the browning blisters. This way more fragrant meat.
+ Method 2: Mountain goat meat skewers on grill and bamboo sticks. This way the meat cooked but still soft.
– Clean up disk mountain goat meat, sprinkle with pepper. Shared with fresh noodles, peanuts, vegetables, carrots and pickled papaya.