The raw materials are mutton with skin and bones (mutton brisket is the best) 1 kg, sesame oil 250g, south (rotten) milk15g, and ingredients: 2g of red sauce, 5g of soy sauce, 3g of salt, 3g of sugar, 3g of monosodium glutamate, 2.5g of pepper, 25g of Shaoxing wine and 50g of ginger. Practice 1, scrape off the mutton skin, put the whole piece into boiling ginger and onion water and roll it to 80% maturity, then take it out and drain it. 2. Heat the wok on high fire, add palm oil, heat it to 80%, fry the mutton slices in the oil pan until they are slightly golden yellow, pour them into the hedge, and then rinse the oil with clear water. 3. Heat a wok with high fire, pour in sesame oil, add ginger (minced), onion, garlic, star anise, cinnamon, dried tangerine peel, fermented milk and mushroom sauce, stir well, then add mutton, pour Shao wine, add water, soy sauce, salt, sugar, monosodium glutamate and pepper, and stir well. 4. Dice the cooked mutton, with the skin facing down and the meat facing the side, and arrange it neatly in a bowl. Add the original juice, steam it in a cage until it is cooked, pour out the original juice, buckle the mutton into a plate, add the soup and wet raw flour twice to the original juice, thicken it evenly, pour it on the mutton noodles, and sprinkle a little fried sesame seeds and chopped green onion. Materials:

Hainan Dongshan mutton (with skin) 500g, horseshoe 50g, bamboo pole 50g, garlic cloves10g, onion10g, red dates 5g, medlar 5g, angelica 3g and vegetables15g. 5g of seasoned seafood sauce, 2g of peanut butter, 0g of 65438+ Meiji soy sauce, 5g of oyster sauce, 2g of salt, 5g of monosodium glutamate, 5g of raw flour, 0/000g of soup/kloc-,and 2000g of salad oil.

Exercise:

1, put oil in the pot and heat it to 60%. Add mutton and fry for 5 minutes. Remove and control the oil.

2. Put all the raw materials and soup materials into a casserole and simmer for 1 hour, then add seafood sauce, peanut butter, American soy sauce, oyster sauce, salt and monosodium glutamate and cook for another 30 minutes. Pick up the mutton slices and buckle them in a bowl, then transfer them to a dry pot, thicken them with the original juice, and serve them around the soaked dishes.

Tips:

trait

Mutton is fragrant, not warm and dry, and has a unique flavor.

Production key

Mutton must be fried thoroughly first; When mutton is stewed in a casserole, because there are many seasonings used, the seasonings will sink to the bottom after frying for a while, so you should always turn the soup with a spoon.