Prepare the ingredients before roasting, mutton. Accessories, oil, sesame seeds, eggs, onions, etc. Wash the mutton and cut it into appropriate sizes.
You can cut it bigger or smaller. If it takes a long time to bake. If it's small, it won't bake for long. Before baking, cut the eggs and onions and pour them into a bowl. The beef is marinated in soy sauce and salt for about half an hour, and then it can be roasted. Pay attention when baking, the heat is very important, not too big, which will easily affect its taste.
There is also a baking method, which is also delicious. First, prepare materials, such as mutton, red pepper, cooking wine, soy sauce and so on. First, soak the peppers in a bowl for about 30 minutes, usually with warm water. Then wash the mutton, cut it into pieces, cut some ingredients, such as onions, and shred it for later use. Then marinate the mutton with salt, pour the pepper water in, grab it evenly with your hands, and add some cooking wine and soy sauce. If you like spicy food, you can also put some Chili powder. Then put the oil in the pan and fry it. When it boils, put some ingredients in and stir fry. Stir-fried mutton slices first. After a few minutes, add some salt and pepper, stir well, and then eat. Because mutton is a warm thing, it is very suitable for eating in winter, and the body will be very warm after eating it. But when cooking, pay attention to put some pepper water, which will be more tender and remove the greasy taste. Adding some coriander can also flavor and remove fishy smell.
Chestnut mutton
Composition:
250g of mutton, chestnut 150g, a little celery, red fermented milk 1 tsp, 3 tsps of starch, white vinegar 1 tsp, monosodium glutamate 1 tsp, sesame oil 1 tsp.
The practice of chestnut mutton:
1. Wash the mutton, cut it into cubes and put it in a bowl;
2. Boil the water in the pot, add the mutton and cook for 10 minute, then take it out and wash it;
3. Wash chestnuts, boil them in boiling water for 2 minutes, and take them out;
4. Add a proper amount of water into the pot, add mutton pieces, then add red rotten milk and cooking oil, simmer for about 20 minutes, then add chestnuts and white vinegar, simmer for 1 hour;
5. Finally, add monosodium glutamate and celery, boil over high fire, thicken with water starch, and sprinkle with sesame oil.