Food preparation
500g mutton, 25g onion, a little green radish, 25g coriander, monosodium glutamate, salt, ginger, vinegar and pepper.
Production steps
1. Chop the mutton into 2.5cm square pieces, mash the ginger with a knife, partially shred the onion, and partially cut the onion; Cut the green radish in half;
2. Wash the mutton with boiling water to remove blood stains, pour it into a pottery basin, add ginger, onion, radish and boiling water (limited to mutton), then put it on a small iron frame in the pot, add a proper amount of water (the lower part of the basin should be soaked in water), cover the pot tightly, skim off the oil slick when the meat is rotten, remove the onion, ginger and radish, and add it when eating.
Exercise 2
Food preparation
3 kg of mutton, octagonal pepper, scraped skin, carrot, horseshoe, bamboo pole, etc.
Production steps
1, put the bought mutton brisket in hot water, boil the dirty things in the mutton, and then fish it out until a layer of foam floats on the water.
2. Put the drained mutton into a dry pot and bake it until it is oily, then pick it up and wash the pot. After the above two steps, mutton has no shy smell.
3, add a little sheep oil to the oil pan, saute garlic, ginger, scraped skin, red dates, fragrant leaves, pepper and star anise.
4. Stir-fry the processed mutton in the oil pan. Stir-fry and pour in half a bowl (about 150ml) of white wine.
After drinking, mutton will become delicious.
6. Pour the mixed seasoning of fermented bean curd, pillar sauce, noodle sauce, peanut butter and chicken essence into the pot for stewing!
7. To make mutton delicious, in addition to seasoning, add a little rock sugar.
8. In another pot, make soup with bamboo and rattan, radish, horseshoe and candied dates. Authentic mutton pot should put some angelica. Use carrot horseshoe juice instead, it will be more moist. And the skin scraped off the capsule will not be hot. Stew in the pot for about an hour and a half.
Matters needing attention
1. Wash the blood of mutton, and don't stew it with fire, otherwise the soup will change color.
2. Water should be adjusted enough at one time, and water cannot be added in the middle.
Don't put the radish too early, or the soup won't taste good.
Exercise 3
1. A leg of lamb, cut into pieces, preferably large pieces for meat. Two potatoes, one carrot, two carrots, one onion, one slice of sauce and a proper amount of pepper. The whole white pepper is best stewed together. I didn't buy it. I cooked it and added pepper.
2. Remove the leg of lamb with boiling water and put it in the soup pot, add appropriate amount of water and add appropriate amount of pepper (if you are afraid of eating pepper, you can wrap it in gauze). Pepper can well remove the fishy smell of mutton and heat it on the fire.
Mutton is stewed and other materials are processed. Cut the onion into sections, cut the ginger into large pieces, and mash. Peel the radish and potatoes and cut them into large pieces.
4. It is best to slice the ginger into pieces, so that the ginger juice can be boiled out, and the soup will be slightly spicy when it absorbs the ginger juice, which is cool and delicious.
5. Add all the ingredients into the soup pot, bring to a boil with high fire, skim off the foam, and turn to low heat for slow cooking at least 1 hour.
6. After cooking, add salt and white pepper as appropriate, as well as coriander.