Seasoning: 75g of vegetable oil, 20g of soy sauce, onion, ginger 1 5g, 4g of salt, 3g of monosodium glutamate1g, 3g of star anise, 3g of cinnamon, 5g of kaempferia kaempferia, 3g of tsaoko, 5g of dried pepper, 20g of cooking wine, 50g of coriander and 0g of sesame oil10g.
1 Put the raw wok on a high fire to burn red, with the mutton skin facing down, burn off the remaining hairs on the skin, scrape them off in warm water, rinse off all the blood, drain them, cut them into 3cm square pieces, blanch them in a boiling water pot, take them out, wash them and drain them.
2 wash and peel the radish and cut it into pieces the same size as mutton; Wash star anise, cinnamon, kaempferia kaempferia and cardamom, put them into seasoning bag and tie them with rope.
3. Put a clean pot on a high fire, put oil and burn it to 60% heat, stir-fry onion and ginger, stir-fry mutton, cooking wine and soy sauce together, add fresh soup and seasoning bag and cook it over low heat until it is 60% rotten, skim off the floating foam, add radish and burn it until it is crisp (complete in shape), take out the seasoning bag and collect thick soup juice over high fire.
2.5kg lamb chop, appropriate amount of green garlic, a little salad oil, appropriate amount of salt, crystal sugar 1 tablespoon, 2g onion, ginger 1 slice, appropriate amount of garlic, 2 star anise, 2 teaspoons of pepper 1 teaspoon, 2 tablespoons of cooking wine, light soy sauce 1 tablespoon and 2 tablespoons of fragrant leaves.
Specific operation
1 Wash the mutton with running water, put it in a big basin, soak it in clean water for half an hour, and change the water two or three times. After the mutton is soaked in blood, it is washed and drained for later use.
2 put water in the pot, put the mutton in cold water, put it on medium fire, don't cover it, and boil it for five minutes.
Take out the blanched mutton, rinse it with running water and drain it.
4. Cut the green garlic into pieces, mash the ginger, tie the onion tightly, and put the garlic, fragrant leaves, aniseed, cinnamon and pepper into a tea bag.
5 put a small amount of oil in the pot and heat it. Saute shallots, ginger and garlic.
6 pour in the mutton pieces and stir-fry until fragrant.
7 Add enough water and two spoonfuls of cooking wine without mutton.
8 Add 2 tablespoons light soy sauce, 1 tablespoon light soy sauce, and add 4 seasoning packets.
9 Add a tablespoon of rock sugar. Cover the pot, bring the fire to a boil, then turn to low heat and stew for about two hours until the mutton is completely crisp and delicious.
10 Open the lid and turn to high heat to collect the thick soup, add a little chicken essence and a little salt to taste, sprinkle with green garlic leaves, cover the lid and stew for one minute (so that the green garlic leaves are greener and more fragrant), then open the lid and take out the pot.
500 grams of lamb ribs. Ingredients: 20g carrot and 50g green garlic. Seasoning; 30g of soybean oil, 30g of white wine, 40g of Shaoxing wine, 5g of Chili sauce, 2g of soy sauce10g, 2g of white sugar, 20g of onion and ginger slices and 4 star anise.
Specific operation
1 Wash the mutton ribs and cut them into 4cm square pieces.
2 Put it into a pot, add a proper amount of water, add a little onion and ginger slices and white wine, boil, blanch for about 1 min, then take it out and wash it with water.
Wash carrots and cut into pieces.
4 heat the wok, scoop in the soybean oil and heat it. Add onion and ginger slices and stir-fry until fragrant.
5 stew the mutton for 5 minutes, then add radish and soy sauce and stir-fry until it turns red.