Seasoning: onion, ginger, licorice, fragrant leaves, pepper, dried tangerine peel, cinnamon, Amomum villosum, star anise, salt, cooking wine, soy sauce, white sugar, sesame oil, water starch and sugar color.
How to do it:
1. Wash the mutton, cut it into large pieces, put it in a pressure cooker, then add onion, ginger, garlic, cooking wine, sugar, soy sauce and salt in turn, wrap all the seasonings in cloth bags, put it in a pot and press it until cooked;
2. Take out the mutton, put it on a plate and sprinkle with dry starch;
3. Pour oil in a pot. When it is ripe, fry the mutton in the oil pan until golden brown, and then take it out of the pan. Change the knife and sprinkle with salt and pepper to eat. Features: Northern Muslim famous dishes, with deep red color, tender beef and thick juice, have the effects of nourishing spleen and stomach, benefiting qi and blood, and strengthening bones and muscles.
Ingredients: 500g beef, 20g spicy bean paste,
Seasoning: 25g ginger, 25g wine and 25g soy sauce.
How to do it:
1. Cut the beef into pieces and take it out with hot water.
2. Stir-fry the onion and ginger in the oil pan, then add the spicy bean paste, stir-fry the beef pieces, add the soy sauce, sugar, pepper, cooking wine, monosodium glutamate and star anise, and finally add the beef soaked in water, and cook slowly on low heat until the juice is thick and the meat is crispy. Raw materials:
500 grams of mutton, 25 grams of onion, a little radish and 25 grams of coriander.
Seasoning: monosodium glutamate, salt, ginger, vinegar, pepper and sesame oil 5g.
How to do it:
1. Chop the mutton into 2.5 cm square pieces, mash them with a knife, shred the onion and cut into parts; Cut the radish in half;
2. Wash the mutton with boiling water to remove blood stains, pour it into a pottery basin, add ginger, onion, radish and boiling water (limited to mutton), then put it on a small iron rack in the pot, add a proper amount of water into the pot (the lower part of the pot should run in water), cover the lid tightly, skim off the oil slick when the meat is rotten, take out the onion, ginger and radish, and add it when eating. Ingredients: sheep hind leg 1, cucumber slices 50g, bait block 12.
Seasoning: onion, sesame oil
How to do it:
1. Punch holes on both sides of leg of lamb 10 or more, marinate in seasoning 1 hour, and then put in baking tray.
2. Bake until golden brown, take it out, sprinkle a little sesame oil, and serve with cucumber, bait and onion. Ingredients: chicken is divided into 1 piece according to joints (four pieces are cut in the middle of two wings, four pieces in the middle of two thighs, four pieces of chicken breast with bone and one piece of chicken back), three green peppers and winter bamboo shoots 1.
Seasoning: rice vinegar and a little salt.
How to do it:
1, put a spoon on the fire, add sesame oil to heat it, add aniseed, onion, ginger and garlic and stir-fry until fragrant;
2. Stir-fry the chicken pieces until they are bloodshot, pour in the soaked rice vinegar and pepper, stir-fry, cover the pot and simmer slightly, then add cooking wine, salt and soup, and simmer thoroughly;
3. Move to Wanghuo, add winter bamboo shoots, green peppers and monosodium glutamate to collect juice, stir-fry and pour in sesame oil. Ingredients: clean tenderloin150g.
Seasoning: sugar 40g, sweet noodle sauce 5g, soy sauce 10g, vinegar cooking wine 3g, wet starch 25g, ginger juice 1g, sesame oil 60g and peanut oil 500g.
How to do it:
1. Cut mutton into slices with a length of 3cm and a width of 2cm, and mix with sweet noodle sauce, wet starch 15g, ginger juice, sugar, soy sauce, vinegar, cooking wine, sugar and wet starch 10g to make sauce.
2. When the peanut oil is burned to 70% heat, put the mutton slices into the paste and disperse quickly. When the meat slices turn white, pick up the oil filter.
3. Put the wok on the fire, add sesame oil to heat it, pour in smooth meat slices and sauce, stir fry quickly so that the meat slices are covered with sauce, and pour in sesame oil. Raw material: fresh beef
Seasoning 1: Tianjin sweet noodle sauce, soy sauce, sugar and salt.
Seasoning 2: clove, Amomum villosum, fennel, cinnamon, galangal, fennel, prickly ash, pepper, angelica dahurica, dried ginger, pulp, dried tangerine peel and fermented soybean.
How to do it:
1. Cut the beef into 3cm squares and wash it.
2. Put Tianjin sweet noodle sauce, soy sauce, sugar and meat into the pot and mix well with cold water; Boil the fire, skim off the foam and impurities, remove the fishy smell, taste and color.
3. Add seasoning (clove, Amomum villosum, star anise, cinnamon, galangal, fennel, prickly ash, pepper, angelica dahurica, dried ginger, pulp, orange peel and fermented soybean) and cook for 2 hours, then add salt. The pressure cooker takes 20 minutes