Braised mutton features delicious color raw mutton with skin 1000g. Accessories: 5 grams of green garlic leaves, 50 grams of ginger, onion knot10g, Shaoxing wine100g, red soy sauce150g, rock sugar100g, 5 grams of refined salt and 2 pieces of monosodium glutamate. 5 grams, water starch 15 grams. The production process is 1. Put the mutton in a clear water pot, boil it over medium heat, then take it out and wash it. Cut the green garlic leaves into sections for use. 2. Put mutton, Shaoxing wine, red soy sauce, salt, onion and ginger slices (broken) into the pot, add water to drown the meat slices, boil them with strong fire, skim off the floating powder, add rock sugar and stew for about 3 hours. When they are crisp, take them out, remove the bones and replace them with 3. 5 cm square, then put it in the juice pot and thicken the juice with strong fire. When it is thick, add monosodium glutamate and green garlic leaves, thicken with water starch and boil. Fried mutton is characterized by no soup and tender and fragrant taste. (Beijing cuisine) Ingredients: semi-fat and semi-lean mutton (eight taels), ginger (half taels), dried onion (one tael), Beijing onion (four taels), wine (two tablespoons), sesame oil, pepper (one teaspoon each 1/4) and clear water (one cup each 1/3). 2. Wash and slice ginger and dried onion, and cut Beijing onion into sections. Add ginger slices and seasoning, stir-fry the meat for a while, praise the wine, cover with water and pepper and mix well. Cover and cook over medium heat for about eight minutes. Add sauce, sesame oil and scallion and serve. Mutton stew soup is characterized by tender meat and mellow taste. Raw mutton with bones, cut into pieces, a little pepper, ginger slices, salt, pepper, onion strips, ginger noodles, coriander and chopped green onion. Production process 1. Cut the mutton with bones into small pieces, put it in a water pot to boil, skim off the blood foam, add seasoning, salt, pepper and onion strips, stew over low heat and take out the meat. 2. Put the original soup into the pot, add water to dilute it, add salt noodles, pepper noodles, ginger noodles, chopped green onion and coriander to boil the soup, and then put the mutton slices (or slices) into the bowl. Mutton boiled winter melon soup is characterized by fat and rotten, light and palatable. Raw melon is three taels a catty; One or two oils; Mutton is two; Chopped onions; Soy sauce is five yuan; Ten capsules of monosodium glutamate; Refined salt San Qian; A parsley; The production process of sesame oil is as follows: firstly, the wax gourd is peeled, washed and cut into ribs. Put the wok on a big fire, heat it with cooking oil, stir-fry the chopped green onion to taste, stir-fry the mutton, add the wax gourd slices, move the wok to a warm fire, add soy sauce and salt to stew until the wax gourd is soft and rotten, pat off the floating foam when taking out the wok, sprinkle with monosodium glutamate, sprinkle with a little sesame oil and sprinkle with coriander, and serve. Mix more soup to get mutton and winter melon soup. Mutton stew is soft and fragrant, and it is a good dish in winter. 2 kg of raw material fat mutton; Soy sauce is five yuan; One or two salts; Ten prickly ash; Two onion segments; Five slices of ginger; The process of making fennel five cents is to wash and dry mutton, cut it into small pieces with a straight knife, put it in a boiling water pot and cook it thoroughly, then take it out and put it in another pot of cold water, then add soy sauce (preferably white soy sauce), salt, pepper, onion, ginger slices and fennel (wrapped into small packets), then add the meat pieces and stew it on low heat. Roasted mutton strips are characterized by golden color, bright and oily juice, rotten meat and delicious flavor. 300g raw mutton (preferably loin pit meat), 30g sesame oil, 3g wet starch 18g cooking wine, 30g soy sauce, 2g monosodium glutamate, aniseed 1g and ginger slices1g. In the production process (1), the mutton is boned and fasciated, trimmed neatly, soaked in clear water, washed after separating blood, cooked in a boiling pot, and then taken out to cool. (2) Peel off the cloud skin of the cooked mutton, cut it into strips with a length of 8 ~ 10 cm and a thickness of 0.3 ~ 0.5 cm along the meat line, and put it in a bowl with a smooth surface. (3) Heat sesame oil (10g) with a frying spoon, then add aniseed, onion and ginger slices, stir-fry, then add cooking wine and soy sauce (10g), and cook the meat soup (120g). (4) After the soup is boiled, pour it into a bowl filled with meat strips, steam it in a steamer for 20-25 minutes, and then use chopsticks to take out aniseed, onion and ginger slices. (5) Pour the strips of meat and the original soup of steamed meat into a frying spoon (the strips of meat should not be scattered), bring to a boil with strong fire, add soy sauce (20g) and monosodium glutamate, thicken with wet starch, turn it over twice, and drip sesame oil. Braised mutton special hot pot soup is thick and crisp. Raw materials are about 5000g goat 1 hot sauce 450g red soy sauce 200g cooking wine 500g pepper 5g star anise10g dog days, 3g cinnamon15g clove 2g tsaoko 5-6 slices cardamom 3g fennel 3g Amomum villosum 3g dried tangerine peel 4g 5438+000g. Production process: 1 The goat is slaughtered, skinned, eviscerated, decapitated and hoofed, and then the residual hair and blood stains on the mutton are scraped and washed. Then chop the mutton into 25cm square pieces, soak it in clear water for 2-3 hours, take it out, drain the blood and put it in a boiling water pot. Clean ginger and scallion, and mash; Bake cumin with low fire and grind it. Everything is ready. 2 Put the wok on the fire, put the oil and heat it to 60% to 70%. Stir-fry ginger and onion first, then pour the mutton into the wok and stir fry, and then cook some yellow wine. After the mutton shrinks and discolors, quickly add Chili sauce and stir-fry over medium heat, then add red soy sauce and stir-fry until the mutton has the highest color. Immediately, take the wok and pour it into a big casserole, add about 2000 grams of water, and add various spices such as aniseed, Anemarrhena asphodeloides and cinnamon. 3. Move the casserole to the fire, boil it over medium heat, skim off the floating foam, then add cooking wine, refined salt and pepper, then add carrots, jujubes and Lycium barbarum, cover the pot and simmer for 40-50 minutes with medium and low fire, remove the pot cover until the mutton is crisp and rotten, pick out ginger onion, carrots and spice residues, and add chicken essence, monosodium glutamate and cumin powder. Serve with a plate of oil gluten, old tofu, Chinese cabbage and coriander. When eating, you usually eat the mutton in the casserole first, and then rinse the ingredients and various vegetarian ingredients with the raw juice in the casserole when you are drunk and hot. The characteristics of diced onion and mutton This home-cooked dish is characterized by tender mutton, strong onion flavor, light yellow color and bright oil, which can be used as a stir-fry in a banquet. 250g of mutton and 25g of onion. Seasoning: Shaoxing wine 15g, soy sauce 3g, refined salt 2g, white sugar 2g, egg white 1g, pepper 1g, peanut oil 50g (about 50g), water starch 20g, sesame oil 5g and a little monosodium glutamate. Cutting and matching in the production process: Dice the mutton, put it in a bowl, add egg white, water starch 15g and salt and mix well. Onions are cut into oblique sections. Cooking: Heat the wok, scoop in peanut oil and heat to 60%. Put the diced meat into the pot, then add the onion, and quickly remove and drain the oil. Reheat the wok, add Shaoxing wine, soy sauce, sugar, monosodium glutamate and a little water, thicken the water starch, pour in diced meat and onion, and pour in shredded mutton. This dish is characterized by no smell, fresh and delicious. Raw mutton is four or two; Pentose; Two potatoes; Pepper is divided into two parts; Soy sauce is four yuan; An egg is transparent; Five points of refined salt; Cooking oil is one or two yuan; The production process of chopped green onion is 1. Remove the fascia from the mutton, cut it into one-minute thick slices, cut it into one-inch and five-minute long shreds along the meat line, put it in a bowl, add refined salt (two points) and egg white, and stir well by hand. Peel potatoes and cut them into filaments. 2. Put the pot on the fire, add cooking oil and heat, stir-fry the mutton until it becomes loose and discolored. Heat the original pot with four yuan oil. When the chopped green onion is sauteed, add shredded potatoes, shredded mutton, soy sauce, refined salt, sugar and water (one or two), stir well and sprinkle with pepper. Cumin mutton is characterized by soft texture, spicy and salty flavor, and strong cumin flavor. 300g of mutton, 50g of cumin 1 5g, 50g of bamboo shoots, 50g of oil1500g (about 75g), 20g of cooking wine, 0g of salt15g of sugar15g, 30g of eggs, 7g of monosodium glutamate, 30g of hot sauce, The production process is 1. Slice mutton into a bowl, add eggs, starch and noodles, and paste evenly. 2, spoon oil, wait until the oil is five mature, cut the meat slices, and pour out the bamboo shoots together. Leave the oil in the original spoon, add hot sauce, salt, sugar, monosodium glutamate, cooking wine, cumin and soup, pour in sliced meat and bamboo shoots, stir the spoon and pour in sesame oil, and serve.