As we all know, mutton is warm in nature, repels cold and warms the stomach. It is a very nutritious ingredient and is very suitable for eating in winter. Mutton is most commonly eaten by rinsing or roasting. Here are 6 kinds of mutton recipes. Home-style eating methods include stewing, stir-frying and stewing. They are nutritious and delicious. Friends who like it should hurry up and learn. Remember to eat more when the weather is cold~

1. Prepare the ingredients:

Prepare a piece of mutton hind leg meat and cut it into even mutton slices and set aside.

Cut onion slices and coriander segments and set aside.

2. Marinate the mutton:

Cut some onion pieces, minced ginger, coriander segments, celery cubes, and diced carrots, put them all into a food processor, and add an appropriate amount of water. Beat it into vegetable juice and use a piece of cotton cloth to drain out the impurities in the vegetable juice. We only use the juice.

Add 2 grams of salt and 3 grams of dark soy sauce to the meat slices for coloring. Pour the vegetable juice into it several times. Each time, pour all the juice into the meat slices, and use the spicy flavor of the vegetable juice to suppress the mutton. to remove the fishy smell, and at the same time allow the mutton to absorb moisture and become tender and plump. Set it aside and marinate for 20 minutes.

Add a little sugar to the marinated mutton slices and mix well. Beat in an egg white and stir in one direction until all the egg white is absorbed. Add a small amount of starch and mix well. The starch will gelatinize when heated and can be locked. Add a little vegetable oil to the moisture in the mutton, so that the meat slices can spread out automatically to prevent them from sticking when lubricated.

3. Stir-fry cumin seeds:

Heat the pot, pour in the cumin seeds, stir-fry over low heat until fragrant. Do not use raw cumin because the aroma will not be strong. Completely release, pour it onto the chopping board, crush into fine powder and put it into a bowl, then add an appropriate amount of chili powder. The ratio of chili powder to cumin powder is 1:2. Too much chili powder will take away the aroma of cumin. Finally add a spoonful of MSG and mix well and set aside.

4. Grease the mutton with oil:

Heat the pot. When the oil temperature is 40% hot, put the mutton into the pot and push it quickly to avoid sticking. Quickly grease 30 Seconds, when the meat pieces change color and are set, pour them out immediately and set aside.

5. Start cooking:

Leave some oil in the pot, add the onion and stir-fry for a few times over medium heat. Pour in a little soy sauce and stir-fry evenly. Add the mutton slices and stir-fry. After a few times, sprinkle in the prepared cumin and chili powder, turn to high heat and stir-fry for 10 seconds, stir-fry the cumin and chili until fragrant, then pour in high-quality white wine or rice vinegar to remove the fishy smell, sprinkle with coriander segments and stir-fry for a while. After taking it out of the pot, a tender and not fishy cumin mutton is ready.

1. Prepare the ingredients:

Prepare 500 grams of lamb chops. After picking them one by one, chop them into sections of about 3 cm and put them in a basin for later use.

Cut some green onions, ginger slices, and a few garlic cloves and set aside.

Prepare a small pot, add 3 grams of Sichuan peppercorns, 5 grams of dried chili peppers, and a few pieces of bay leaves. Set aside.

Prepare 10 grams of rock sugar and put it in a basin and set aside.

2. Blanch the lamb chops:

Boil water in a pot, add the lamb chops under cold water, add 5 grams of cooking wine to remove the fishy smell of the lamb chops, and bring to a boil over high heat Skim off the scum, take out the lamb chops and wash them with cold water to remove the scum, drain them and set aside.

3. Start cooking:

Heat oil in a pot, add an appropriate amount of rock sugar, turn to low heat and stir quickly with a spoon to dissolve the rock sugar. The color will turn brown and there will be a lot of bubbles. When the time is right, pour in the lamb chops and stir-fry quickly until they become coloured. Add the prepared aniseed ingredients and stir-fry until fragrant. Add onions, ginger and garlic and stir-fry for a few times. Add 10g of bean paste and stir-fry until the red oil is released. Stir-fry until the color becomes golden. After evenly pouring 5 grams of cooking wine from the side of the pot, the evaporation of the cooking wine during the heating process can reduce the fishy smell of the lamb chops.

Add an appropriate amount of water to cover the lamb chops, add 2 grams of salt, 2 grams of pepper, 1 gram of sugar, and 2 grams of dark soy sauce to adjust the background color. After adjusting the taste, pour it into the pressure cooker and cover the pot. Cover and simmer over low heat for 15 minutes.

After 15 minutes, turn off the heat and start the pot. First, remove the air pressure valve. After deflating, open the lid of the pot. Pour the braised lamb chops back into the pot. Take out the bay leaves, ginger, pepper, etc. Add the auxiliary ingredients, turn to high heat to reduce the juice, and when the soup is thickened, take it out of the pan and put it on a plate. A tender and delicious braised lamb chop is ready.

1. Prepare the ingredients:

Prepare a piece of lamb tenderloin, clean it, cut it into thick slices and then into small pieces, put it in a basin, add a spoonful of salt, Add a spoonful of oyster sauce to add freshness, sprinkle in an appropriate amount of black pepper, pour a little cooking wine to remove the fishy smell, and pour the juice into the meat in one direction.

Prepare an appropriate amount of water and add it to the meat in 2-3 times. Mix well each time you add water so that the mutton can absorb enough water, so that it will taste more tender. Beat in an egg white and stir until The mutton absorbs all the egg white, add a small handful of starch to lock in the moisture in the mutton, then pour in a little vegetable oil, mix well, and marinate for 10 minutes.

Prepare two king oyster mushrooms, first cut into thick slices and then into cubes.

Prepare half a red pepper and cut it into slices for color matching.

2. Fry the king oyster mushrooms:

Heat oil in the pot. When the oil temperature is 60% hot, pour in the king oyster mushrooms and fry the water inside. When fried until fragrant and golden brown, take it out to control the oil. When frying the king oyster mushrooms, the oil temperature should be higher. Fry the surface quickly to prevent it from absorbing a lot of oil and making the taste greasy.

Reduce the oil temperature to 40% heat, pour in the marinated mutton and quickly spread it with a spoon. Oil it for about 40 seconds. When the meat is set and the surface is slightly burnt, take it out to control the oil. This step The main purpose is to cook the meat smoothly while maintaining a fresh and tender texture.

3. Start cooking:

Leave oil in the pot, add red pepper slices and stir-fry for a few times, add king oyster mushrooms, add 10 grams of black pepper juice, chicken powder 2 grams, a little white sugar to freshen it up, 5 grams of light soy sauce, turn up the heat and stir-fry quickly to dissolve the seasonings, then pour in the mutton and stir-fry evenly, add a little water starch to make the seasonings better adsorbed on the surface of the ingredients, and pour in a little oil Just brighten the color and it's ready to serve. A tender and delicious mutton with king oyster mushrooms is ready.

1. Prepare ingredients:

Prepare a piece of mutton, remove excess fascia, cut into even thin slices and put in a basin.

Prepare a green onion and cut it into even hob pieces, which will make it easier to stir-fry the aroma.

2. Marinate the mutton:

Cut some minced garlic and ginger and put them together with the mutton. Onions and ginger can remove the fishy smell and increase the aroma. Add salt 2 grams, 2 grams of pepper, 10 grams of light soy sauce, 10 grams of cooking wine to remove the fishy smell, and then pour in some sesame oil to increase the tenderness of the meat slices. Stir quickly in one direction for 2 minutes to strengthen the meat slices and allow the mutton to absorb it under the pulling force. The sauce is fragrant, set aside and marinate for 10 minutes.

2. Start cooking:

Heat the pot and add vegetable oil to the pot. After the pot is smooth, pour out the hot oil and add cold oil. The cold oil in the hot pot can prevent the mutton from sticking to the pot. , pour the mutton into the pot, stir-fry over medium heat until cooked through, the meat slices turn white and the meat smells fragrant, then pour it out.

Heat the oil in the pot again. When the oil is 50% hot, add the green onions and stir-fry until fragrant. Pour the mutton into the pot and stir-fry evenly to allow the mutton to absorb the aroma of the onions. Pour in a little dark soy sauce. After stirring well, take it out of the pan and put it on a plate, and a delicious lamb stir-fried with green onion is ready.

1. Prepare ingredients:

Prepare 2 pounds of sheep bones, clean them and put them in a basin.

Prepare a small basin and add an appropriate amount of star anise, cinnamon, galangal, bay leaves, and dried chilies. Set aside.

Cut some ginger slices and green onion segments and set aside.

2. Blanch the mutton bones:

Boil water in a pot, put the cold water of the mutton bones into the pot, boil the water for 2 minutes to fully cook out the contents Remove the blood, water and impurities, remove the scum in the pot, pour out the lamb bones and rinse them with clean water and set aside.

3. Start cooking:

Heat oil in the pot, slide the pot fully, pour out the hot oil and add cold oil, add ginger slices and green onion segments and stir-fry until fragrant, pour in and prepare Stir-fry the good spices and mutton bones for 3 minutes over medium heat to bring out the aroma of the spices and the moisture in the mutton bones. After smelling the aroma of the meat, pour in half a spoonful of high-strength white wine and stir-fry for a while, taking advantage of the fact that the alcohol evaporates when exposed to heat. A fishy smell.

Pour in an appropriate amount of boiling water to cover the lamb bones. Be sure not to add cold water, as this will easily solidify the protein and the soup will not be thick enough. Boil until the soup boils again and remove the foam in the pot. Cover the pot and simmer over medium heat for 50 minutes.

After 50 minutes, take out the spices from the pot. Because the stew is clear soup, just add a little salt and pepper to adjust the base flavor to avoid too much seasoning affecting the freshness of the soup. Finally Sprinkle with chopped green onion, and a rich and fragrant lamb bone soup is ready.

1. Prepare the ingredients:

Prepare 400 grams of mutton, clean it, cut it into evenly sized pieces and put it in a basin.

Prepare half a green radish, peel off the skin, and cut into evenly sized hob pieces for later use.

Cut green onions, ginger slices, garlic sprouts, and a small handful of garlic into flat pieces and set aside.

Prepare a small bowl, add a small handful of Sichuan peppercorns, two star anise, a small section of cinnamon, a few bay leaves, and a handful of dried chili peppers and set aside.

2. Blanch the mutton:

Add an appropriate amount of water to the pot, put the mutton in cold water, the cold water of the mutton can better boil the bleeding water, add a few ginger slices , 10 grams of cooking wine, cook over high heat to remove the blood and impurities from the mutton. After the water boils, remove the scum on it, remove the mutton, rinse it with clean water, control the water and set aside.

3. Start cooking:

Heat the oil in the pot. When the oil is hot, pour in the peppercorns, dried chili peppers and other aniseed ingredients. Turn on low heat and stir-fry until fragrant. Pour in the mutton and cook. Stir-fry over medium heat for about 1 minute. Stir-fry the mutton until it turns white. Add a spoonful of chili sauce and stir-fry evenly. Add onion and garlic and stir-fry for a while.

Add appropriate amount of water to cover the mutton, add 3 grams of salt, 2 grams of pepper, 10 grams of cooking wine, 10 grams of light soy sauce, and 2 grams of dark soy sauce to enhance the background color, stir evenly to dissolve the seasoning, and cut into pieces Pour the white radish into the pot. After the water boils, pour the mutton into the pressure cooker, cover the pot and simmer over medium heat for 10 minutes.

After 10 minutes, remove the air pressure valve, confirm that the steam is released, open the lid, pour the mutton back into the wok, take out the bay leaves, ginger, pepper and other accessories, and add it after the soup boils again 1 gram of chicken essence, a little sugar for freshness, a few drops of soy sauce for color, turn up the heat and simmer for 3 minutes to gradually thicken the soup, finally add garlic sprouts to garnish and serve. A tender braised lamb is ready. .