Raw materials: mutton, cooking wine, rock sugar, Laoganma Chili sauce, ginger, onion, dried Chili, dried tangerine peel, lotus root, dried fig, red dates, garlic, pepper, fragrant leaves, cinnamon, star anise, tsaoko, fennel, soy sauce, soy sauce and salt.

Exercise:

1. Boil the water, add onion ginger and cooking wine, add mutton pieces, blanch for a few minutes, remove the mutton and wash the blood.

2. Add an appropriate amount of oil to the pot, add rock sugar, Laoganma Chili sauce, ginger, onion, dried Chili, dried tangerine peel, garlic, pepper, fragrant leaves, cinnamon, star anise, tsaoko and fennel, stir-fry for a few minutes, add scalded mutton and spray cooking wine.

3. Add a proper amount of soy sauce, stir fry and color, then add a proper amount of soy sauce, oyster sauce, dried lotus root, dried figs and red dates and continue to stir fry evenly.

4. Add boiling water that overflows all the materials at one time.

5. Bring to a boil with high fire, and simmer for 1-2 hours until the meat is rotten and fragrant, and add a little salt to taste.

Ginseng mutton hotpot

Raw materials: mutton 1000g, water-borne yuba 150g, water-borne auricularia 75g, sheep cabbage 150g, coriander 20g, ginseng 20g, cooking wine 35g, refined salt 4g, monosodium glutamate 3g, sugar 3g, onion ginger 30g and soup 65438.

Exercise:

1, put the mutton into the boiling water pot, blanch it and take it out.

2. Put the mutton into the pot, add enough water, add 20g of cooking wine, seasoning packets, onion slices and ginger slices and cook until cooked.

3. Cut the mutton into small pieces. Cut yuba and coriander into sections. Cut the cabbage into small pieces.

4. Put the broth into the pot, add ginseng and cook for 10 minutes, pour into the hot pot, and add the mutton pieces.

5. Add yuba, auricularia auricula and Chinese cabbage, add cooking wine, salt, sugar, onion, ginger juice, monosodium glutamate and sesame oil to boil, add coriander, and use Chili oil and marinated shrimp oil.

Classic mutton hotpot

Ingredients: angelica 30g, mutton 1500g, refined oil 100g, ginger 5g, garlic 5g, onion 5g, monosodium glutamate 20g, chicken essence 20g, cooking wine 20g, pepper 5g, white soup 3000g, and proper amount of salt.

Exercise:

1. Slice ginger and garlic, cut onion into "horse ear" shape, and cut angelica into 4 mm thick slices.

2. Wash the mutton, cut it into 3 cm square pieces, and scoop it up in the soup pot.

3. Set the wok on fire, heat it with oil, stir-fry ginger and garlic slices and shallots, add white soup, add mutton, monosodium glutamate, chicken essence, pepper, cooking wine and angelica, bring to a boil, add salt, skim off the floating foam, pour it into the pressure cooker, press for 10 minute, and then put it into the pot for stage.

American fresh mutton hotpot:

Ingredients: 800 grams of mutton, 280 grams of cabbage head (washed and diced), 260 grams of fine vermicelli, shrimp, sheep bone, pig bone and fish 10 gram.

Seasoning: 60g of coriander (washed and chopped), 60g of pickled chives, 20g of sesame paste/kloc-0, 50g of cooking wine, 50g of fermented bean curd 1 block, 50g of pickled shrimp oil (best), 60g of Chili oil, 50g of soy sauce150g, 20g of sesame oil and 50g of vinegar. The above seasonings are only theoretical, and you can change them according to your own taste and actual situation. )

Exercise:

(1) Sheep bone, pig bone, fish and ginger are boiled in water.

(2) Frozen mutton is hard. The frozen meat is further decapitated, angular, brittle, skinned and fasciated, and then cut into extremely thin slices with a length of 15 ~ 20cm and a width of 3 ~ 5cm, and put on a plate for later use.

(3) Put the shrimp in the soup.

(4) Add charcoal to the hot pot. After the water is boiled, first put a small amount of meat slices in the soup and spread them out. When they are rinsed gray, they can be taken out and dipped in the prepared seasoning, and then the meat slices can be eaten with the rinse. Don't eat too much, it will age easily and affect the freshness.

(5) After the sliced meat is rinsed, add cabbage head and fine vermicelli (frozen tofu, white tofu, pickled cabbage, spinach, etc.). ) make soup.

Sheep scorpion hot pot

First, the selection of scorpions:

The back of a sheep looks like a scorpion, commonly known as the sheep scorpion. Sheep scorpion hot pot had better choose the sheep scorpion, the meat is tender and delicious. Goats and scorpions have strong smells and older meat.

Second, the handling of scorpions:

Soak the fresh scorpion in cold water first, that is, soak the blood in the scorpion. This process preferably takes more than an hour.

If it is frozen, it needs to be soaked in cold water for a longer time.

Third, the standard stewing procedure:

1. Wash the soaked scorpion and put it in a stew. Add water to the stew container according to the ratio of scorpion: water =1:1.

2, first put a little old vinegar, after the fire boils, be sure to use a colander to remove the foam on the surface.

3. Add standard scorpion seasoning according to the ratio of scorpion: seasoning = = 25: 1. Add garlic cloves with skin and dried red pepper (depending on the spicy taste). You can also add a small amount of fennel, pepper and pepper and start stewing until the pot boils.

4. After simmering for about 1 hour, it is best to soak for 1 to 2 hours, which makes the taste better.

Four, the consumption of sheep scorpion hot pot soup:

Use this soup to rinse mutton slices, fat beef, venetian blinds, fish balls, various vegetables and so on. There are usually two ways to do this. One is red soup and the other is white soup. First, prepare ten catties of sheep spine and two catties of sheep leg bones, chop the sheep spine into pieces according to the seam, then chop the leg bones, and then put them into a pot with hot water to remove the fishy smell and blood stains of the sheep. Put the leg of lamb blanched at the bottom of the pot, then put the spine of the sheep on the leg of lamb, and then add water and stew it with strong fire. Before the water is boiled, put pepper, aniseed, tsaoko, angelica dahurica, fennel, cumin, fragrant slices, nutmeg and cinnamon into the seasoning box, and then put them into the pot together with fresh ginger slices and onion segments. After the water in the pot is boiled, add chicken essence and a little salt, then turn down the heat and stew over medium heat. After about half an hour, open the lid and clamp it with chopsticks. If you can plunge into the mutton, it means that the scorpion is ripe. At this time, turn to low heat and simmer slowly, which takes about an hour. Then turn to low heat and stew for about an hour, and you can eat it.

Production experience:

1. Put less salt at first, because if it tastes light, you can add more salt, but if you put too much salt at first, the meat will not be easy to stew.

2. Putting the leg of lamb in stewed sheep scorpion's pot can make the taste of the scorpion more delicious.

Matters needing attention in eating mutton

1, some patients don't eat mutton. People who often suffer from erosion of mouth and tongue, red eyes, bitter taste, irritability, dry throat, swollen gums or diarrhea, or people who take Pinellia ternata and Acorus gramineus in traditional Chinese medicine prescriptions should avoid eating mutton.

2, should not be eaten with vinegar. Sour vinegar has astringent effect, which is not conducive to the growth of yang in the body. Eating with mutton will greatly reduce its warming effect.

3, not suitable for eating with pumpkins. Mutton should not be eaten with pumpkin mainly because both mutton and pumpkin are warm foods. If you eat together, it is easy to get angry. Similarly, when cooking mutton, you should also put less spicy condiments such as pepper, pepper, ginger, clove and fennel.

4, avoid eating with watermelon. Because mutton is sweet and hot, watermelon is cold, which is a cold product. After eating, it not only greatly reduces the warming effect of mutton, but also hinders the spleen and stomach.

5, avoid replacing rice with tea. Tea is the bane of mutton. This is because mutton is rich in protein and tea contains more tannic acid. Drinking tea while eating mutton will produce protein tannic acid, which will weaken the intestinal peristalsis and reduce the moisture in the stool, thus inducing constipation.