The formula of braised mutton is as follows:
The practice of braised mutton:
Ingredients: lamb leg 1 strip, onion 1 root, hand-rolled powder 1 piece, potato 1 piece, red and green pepper 1 piece, tsaoko 1 piece, nutmeg 1 piece.
Method:
1. The leg of lamb is unloaded and the meat and bones are soaked in water for half a day. Change the water several times and clean the blood bubbles.
2. After the water in the pot is boiled, add mutton, sheep bones and a spoonful of cooking wine.
3. Take another pot and add enough boiling water to boil it. Take a seasoning bag and add 1 tsaoko, 1 nutmeg, 3 spoonfuls of fennel, 3 spoonfuls of pepper, 1 star anise, 2 or 3 slices of fragrant leaves, 1 slice of cinnamon, 3 slices of kaempferia kaempferia, 1 chunk of ginger and 2 slices of onion.
4. After cooking for 2 hours, remove the meat and bones.
5. When cooking meat is used, cut the potatoes into hob pieces, fry them in oil for several sides, and then take them out.
6. Cut the onion into sections, tear the red and green peppers into small pieces, cut the green garlic seedlings with an oblique knife, roll the powder by hand and soak them in warm water.
7. Take a wok, pour 3 spoonfuls of oil into the wok, and add one spoonful of Pixian watercress.
8. Stir-fry red oil on low heat, add onion, ginger and garlic slices, stir-fry dried red pepper, add onion and continue stirring.
9. Pour out the mutton and sheep bones.
10. Add 3 tablespoons soy sauce, 2 tablespoons soy sauce and 3 tablespoons yellow sauce, stir-fry and color evenly.
1 1. Add the cooked mutton soup, pour the potato pieces, add the rock sugar, and bring to a boil.
12. Simmer on low heat 10 minutes, and soak the powder in the soup in your hand.
13. When the flour is softened by handmade noodles, add red and green peppers and stir fry.
14. Add salt, black pepper and green garlic, and then take out the pot.
The practice of steaming mutton in Ningxia;
Steamed mutton in Ningxia. Ningxia mutton is tender and delicious, and has no smell. Mutton had better choose breast fork and upper spine, chop it into rectangular strips, wash it in cold water, put it in a bowl, and add ginger, onion and garlic. Add a few raw peppers and steam in a cage for about 30 minutes; Then buckle into the soup plate and serve with vinegar, garlic juice, salt and other seasonings.
The practice of Jingyuan mutton in Gansu;
Gansu Jingyuan mutton Gansu Jingyuan mutton. Jingyuan has a long history of producing mutton. There are images of bighorn sheep and hornless sheep in Wujiachuan rock paintings in Neolithic age. According to "Wei Zhi, Jingyuan, Kangxi", "The tributes of ancient Huizhou in the Tang Dynasty were special products such as solution, felt, sheep and fur". From ancient times to the present, mutton has always been a delicious food admired by Jingyuan people. Jingyuan mutton is a unique local flavor food. It is characterized by unique Tan sheep breed, unique growth environment, unique processing method and unique medicated diet nourishing value. Jingyuan County belongs to the basin affected by the Yellow River, and the flow path of the Yellow River is 154 km, which creates a unique climate environment. In Wuqu Mountain, Hasi Mountain and Yuntai Mountain, there are abundant aquatic plants and cool climate, and dozens of medicinal materials such as Bupleurum, Ephedra, Motherwort, Dandelion, Scutellaria baicalensis Georgi, Platycodon grandiflorum, mint and licorice are growing. The mountains are full of water and rich minerals. Lambs eat herbs in the sun and drink mineral springs at night, which changes the cellular composition of mutton and makes it tender and delicious.
Exercise:
1. Wash mutton, chop it into 4cm square pieces, add 10g soy sauce, 2g salt and 10g cooking wine and mix well. Cut the onion into pieces and pat the ginger loose.
2. Add 500 grams of vegetable oil to the pot, heat it to 80%, fry the mutton until it is dark red, take it out, put the meat in a casserole, add water to drown the mutton, add 40 grams of soy sauce, 4 grams of Amomum villosum and Kaempferia Kaempferia, 4 grams of salt, 20 grams of cooking wine, onion and ginger, boil it with high fire, simmer it with low fire, take out the onion, ginger, Amomum villosum and Kaempferia, and add in.
Fry the mutton before stewing. Amomum villosum and rhizoma kaempferiae are essential. Don't add too much water. The finished dish is soft and tender, bright in color and full of fragrance.
Gansu Hexi mutton practice;
Features: the finished dishes are soft and rotten, ruddy and shiny, and full of fragrance.
Practice: Wash the mutton (mutton with bone) and chop it into 3 cm square pieces; Add 25g of soy sauce and marinate with cooking wine 15g 10 minute; Zanthoxylum bungeanum, Cinnamomum cassia and Alpinia officinarum are wrapped in cloth: onion is knotted and ginger is beaten loose; When the pot is heated to 60% heat, fry the mutton pieces in the pot and take them out; Put the fried mutton in another casserole, add the blanched mutton, add the salt, soy sauce, onion, ginger and seasoning package, bring to a boil with strong fire, move to medium heat, cover and stew for 30 minutes, and add the pepper noodles.
Tips for making: mutton must have bones, and it tastes delicious after cooking; When frying mutton, you must not over-color, otherwise it will affect the color of the finished product; Because of the frying process, it is necessary to prepare vegetable oil1000g; When seasoning is used for color matching, it should be shallow rather than deep to avoid mutton being dark and bitter; This dish pays attention to the original flavor. Add the right amount of water when stewing. Too much soup will be light, and the soup will not be cooked thoroughly without the main ingredients. The finished product should be soft, rotten, ruddy and shiny.
The practice of Xinjiang mutton;
Mutton is a special snack in Xinjiang. Mutton is mainly mutton, and the cooking method is mainly cooking. It tastes salty and fresh.
Practice: There are two ways to come to cook the meat. One is to cook with cold water first, and the other is to boil with boiling water first. Either way, remove the floating blood foam from the soup and add salt when the meat is almost cooked.
The practice of braised mutton in Qinghai;
Plateau is a must. Eating mutton generally has an asymptote, which can only be tasted in the spring and autumn period. Practice: Slaughter and peel lambs born about 15 days, clean and cut into cubes of 3 ~ 6 cm, stir-fry them in an oil pan, and add batter, spicy noodles, ginger powder, pepper powder, refined salt, etc. When the skin turns Huang Shi, stir-fry repeatedly until the meat turns red, add appropriate amount of cold water, seal the pot and simmer slowly, and dry the meat until rotten. Its meat is tender, spicy, crisp, refreshing, deep red in color and soft in fragrance.