Braised Lamb in Brown Sauce
Recipe introduction
You don't know the consistency without eating soup, and you don't know the beauty without watching soup. The fishy smell in mutton was magically eaten by the radish and many seasonings in the soup, leaving only a crisp taste and an unspeakable good mood.
material
Sheep hind leg meat 1000g, 2 carrots, white radish 1 2, hot sauce 120g, 3 dried peppers, white pepper 1 teaspoon (5g), 2 teaspoons of aniseed (10g) and cinnamon/cinnamon. 2 teaspoons of salt (10g), chicken essence 1 teaspoon (5g), 4 teaspoons of minced garlic (60g), 50g of red dates, 50g of ginger slices, 50g of scallion, 3 slices of Amomum tsao-ko, 2 slices of fragrant leaves, light soy sauce 130ml, 200ml of cooking wine, 2 tablespoons of oil (300.
working methods
1. Wash the hind legs of sheep and cut them into 2.5cm square. Peel carrots and white radishes and cut them into hob blocks.
2. Put a proper amount of water into the pot, bring it to a boil, then put the mutton pieces into the pot for 2 minutes (in order to let the blood and blood foam precipitate), remove them and rinse them repeatedly with clean hot water to control the moisture.
3. Heat the oil in the pot with big fire. When it is 70% hot, add green onions, minced garlic and ginger slices to stir-fry until fragrant, then add cooked mutton, cook cooking wine, stir-fry for 3 minutes, then quickly add Chili sauce and light soy sauce, and stir-fry the mutton to the highest color.
4. Move the fried mutton into a casserole, add aniseed, cinnamon, Amomum tsaoko, fragrant leaves and water without mutton, boil over medium heat, and skim off the foam.
5. Add salt, white pepper, carrot, white radish, red dates and medlar, cover and simmer for 50 minutes.
skill
1. In order to completely remove the fishy smell of mutton, the amount of spices can be appropriately increased.
2. According to the taste, you can also add potatoes, taro and vermicelli to stew together. After eating, you can continue to rinse with various dishes like eating hot pot.
3, white radish is the best expert, so even if you don't eat it, you can't let it go, remember to remember.
4, Chili sauce can choose fresh Chili sauce soaked in oil, but it is best not to use watercress Chili sauce.
Stewed mutton with white radish
material
250g mutton, radish 150g, medlar 1 teaspoon, aniseed 1 teaspoon, 2 sections of green onion, 2 slices of ginger, 2 teaspoons of cooking wine 1 0ml, salt1teaspoon, and pepper1/.
working methods
1. Wash the mutton and cut it into 5cm pieces; Wash the white radish and cut it into 5cm hob blocks for later use.
2. Blanch the mutton in boiling water for a while, remove the blood foam, remove it, and rinse it with running water.
3. Heat the oil in the casserole with medium heat, add green onions, fresh ginger slices and aniseed to saute until fragrant, add the scalded mutton pieces, cook the cooking wine, stir fry evenly, pour in appropriate amount of water to boil, turn to low heat and cover and cook until the mutton is seven-cooked.
4. Add white radish, medlar, salt and pepper and mix well. Continue to cook until the mutton and white radish are soft and rotten.
Mutton Soup
material
Mutton, cooking wine, onion, ginger, pepper, dried tangerine peel, hawthorn, salt.
working methods
1, the mutton is soaked in cold water for two hours, and the water is changed every hour.
2. Wash the mutton with clear water and cut it into small pieces.
3. Pour enough water into the pot and put the sliced mutton into the pot.
4. After the medium fire boils, skim off the floating foam and pour in the cooking wine.
5. Then add pepper, onion ginger, dried tangerine peel and hawthorn.
6. Cover the pot and stew for 1- 1.5 hours.
7. Remove the orange peel and hawthorn and sprinkle some salt.
8. Turn to medium heat and continue to stew 15-20 minutes, then turn off the heat and eat.