Braised mutton in pot

Features: Brown color, fresh and fragrant taste. Ingredients: mutton seasoning: onion, ginger, licorice, fragrant leaves, pepper, dried tangerine peel, cinnamon, Amomum villosum, star anise, salt, cooking wine, soy sauce, white sugar, sesame oil, starch and sugar. Methods: 1. Wash the mutton, cut it into large pieces, put it in a pressure cooker, and then add the onion and ginger slices in turn. 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.

Muslim braised beef

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. [5] Raw materials: 500g beef, 20g spicy bean paste, and 25g seasoning: ginger, wine and 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.

Stewed mutton

Ingredients: 500g mutton, 25g onion, a little radish and 25g coriander. Seasoning: monosodium glutamate, salt, ginger, vinegar, pepper and sesame oil 5g. Methods: 1. Chop mutton into 2.5 cm square pieces, break them with a knife, shred onions and cut off some; 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.

Roast Lamb Leg

Ingredients: 1 sheep hind leg, 50g cucumber slices, 12 bait block. Ingredients: onion and sesame oil: 1. Punch 10 holes in the thick meat on both sides of the leg of lamb, marinate with seasoning 1 hour, and then put it in a baking tray. 2. Bake until golden brown, take it out, sprinkle a little sesame oil, and serve with cucumber, bait and onion.

Gansu chicken nuggets

Ingredients: chicken is divided into 1 piece according to joints (four pieces in the middle of wings, four pieces in the middle of two thighs, four pieces in chicken breast with bone and one piece in chicken back), three green peppers, winter bamboo shoots 1, and seasoning: rice vinegar and a little salt. How to make it: 1, sit with a spoon and get angry. 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.

Like honey

Ingredients: clean tenderloin150g. Seasoning: sugar 40g, sweet noodle sauce 5g, soy sauce 10g, vinegar and cooking wine 3g, wet starch and ginger juice 25g, sugar color 1g, sesame oil 60g and peanut oil 500g. Method: 1, mutton is cut into thin slices with a length of 3cm and a width of 2cm, and mixed with ginger juice, sugar, soy sauce, vinegar, cooking wine, white sugar and wet starch10g 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.

Beef Seasoned with Soy Sauce

Ingredients: fresh beef seasoning 1: Tianjin sweet noodle sauce, soy sauce, white sugar, salt seasoning 2: clove, Amomum villosum, star anise, cinnamon, galangal, fennel, pepper, angelica dahurica, dried ginger, minced meat, dried tangerine peel and fermented soybean. Methods: 1. Cut beef 3. 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