How to make cold shredded mutton and introduce the cuisine and functions in detail: refreshing cold dish

Ingredients for making cold shredded mutton:

Main ingredients: 450 grams of tender mutton, sesame oil 10 grams, 10 grams of soy sauce, 4 grams of refined salt, appropriate amounts of green onions and minced ginger, 1 gram of MSG, 2 grams of pepper, and 2 grams of chili powder.

Features of cold shredded mutton:

Salty, slightly spicy, light and refreshing.

Teach you how to make cold shredded mutton, how to make cold shredded mutton

1. Wash the mutton, put it in a pot, add water and bring to a boil, skim off the foam, and turn to small Cook over high heat, take out, let cool and set aside.

2. Cut the mutton into shreds, put it in a plate, add soy sauce, refined salt, pepper, MSG, minced ginger, chili powder, and sesame oil to make a sauce, pour it on the shredded meat and mix well.

≮The key to cooking≯

The mutton should be boiled and not overcooked. It is better to cut off the raw meat.

How to make sauced mutton

≮Gourmet ingredients≯

2500g mutton, 500g white radish, 25g red dates. 250g dry yellow sauce, 75g salt grams, 20 grams of aniseed noodles, 50 grams of cooking wine, 5 grams of cinnamon, cloves, and 5 grams of amomum villosum.

≮Food recipe≯

1. Wash the mutton, soak it in a cold water basin for about 4 hours, remove the water, put it out of the pot, add water to submerge the mutton, and add white meat Bring the radish to a boil over high heat. Remove the blood and wash away the blood stains. In this way, the fishy smell of the mutton will enter the white radish and water;

2. Cut the pulled out mutton into large pieces and cross them Put it in the pot. Put the pot on the fire, put water to cover the mutton, then add the yellow sauce and salt, bring to a boil over high heat, skim off the foam, then add aniseed noodles, cinnamon, cloves, amomum villosum, cooking wine, and red dates to prepare. Material, switch to low heat and simmer for about 3 hours. During the cooking process, the soup noodles should always be kept slightly boiling, that is, the water temperature should be 90-95. Between C, someone should watch the pot and turn it over to prevent the bottom from burning. Cook until the mutton is crispy, remove from the pan, let cool, cut into cubes, put on a plate, and serve.

≮Food Features≯

The color is sauce-yellow, the meat is fragrant, thin but not tooth-filling, chewy but not greasy, the taste is pure, delicious and palatable.