Pot refers to a kind of cooking equipment that uses bricks to build mud on the outside and a stove in the middle. Country pot mutton is a famous local dish, which originated in the northeast countryside of Qiaopu District, Suzhou City. In the past, when guests came to the countryside, due to the limited hospitality conditions, they often grabbed a mutton that had been kept in their own backyard for more than three years, slaughtered it, cooked it, removed its hair and internal organs, and chopped it up. They used a rural pot with a few pieces of dry wood under it to make a fire. The characteristics of earthen pot mutton are chopping wood when burning, keeping the flavor of earthen dishes in a large iron pot, and sticking a circle of dead cakes on the pot. When the pot is lifted, the mutton crisp is in the cookie, while the mutton soup in the earthen pot after the pot is lifted has less juice, strong flavor and spicy taste, and the cake is not conducive to digestion. However, limited to the situation at that time, the quantity and taste of food were mainly considered, while the healthy diet was ignored.
1. A method for making country pot mutton is characterized by being made from the following raw materials in parts by weight: mutton 1450? 1550, white radish 450? 550, flour 450? 550, corn flour 70? 90, ginger 30? 40. Garlic 15? 20. 2? 3.pepper 2? 3. refined salt 5? 10, cooking wine 20? 30. Soy sauce 2? 5. American fresh soy sauce 20? 30. Spicy Powder 3? 8. Chicken essence 2? 15, msg 2? 15, sheep bone soup 150? 300, cooking oil 250, eggs 140? 200, little fish 45? 60。
2. The method for making mutton in rural diguo according to claim 1 is characterized in that the spicy powder is rich and fresh spicy powder.
3. The method for making instant-boiled mutton in rural areas according to claim 1 is characterized by the following production methods: step 1, washing mutton and cutting into pieces, blanching and removing blood, cutting white radish into pieces, slicing ginger, peeling garlic and changing knives; Step 2, put flour and corn flour into a container, knock in eggs, add appropriate amount of refined salt and monosodium glutamate, then add appropriate amount of clear water to knead into a dough with moderate hardness, then divide the dough into several sub-doughs with equal parts, soak them in clear water slightly, make pancakes, stick them on the edge of the pot, and bake them slowly with low fire; Step 3, take another pan, add cooking oil, heat it, add ginger, garlic and pepper, stir-fry until fragrant, pour mutton, cook cooking wine, stir-fry until the water is dry, add mutton bone soup, then add white radish, medlar and small miscellaneous fish, cover and stew until the soup is thick, and add refined salt, monosodium glutamate, chicken essence, spicy powder and fresh soy sauce.
4. The method for making country pot mutton according to claim 3, characterized in that the weight of the dough is