A leg of lamb (if it is too big, you need to cut it):
Braised leg of lamb:
working methods
1. Wash and slice onion, carrot and garlic, slice onion, carrot and garlic, and mash garlic.
2. Melt the butter in the pot, then add the mutton and fry it back and forth with a shovel. Add onion slices, carrot slices, garlic paste and spices, sprinkle a little salt and pepper, and add water (or broth) to boil. Cover the pot and simmer for 2 hours.
3. After the mutton is stewed, heat the plate and basin (put it on a large pot filled with boiling water, or put it in the oven after heating for 5 minutes).
4. Put the mutton on the chopping board, remove the thread, cut it into thin slices of the same size and put it on the baking tray.
5. Discard spices, add a small amount of hot water, scrape the bottom of the pot with a wooden spoon to prevent onions and carrots from sticking to the bottom of the pot, boil it, scald the mutton with raw juice and eat it while it is hot.
Second, mutton:
Fried mutton with cumin
1. Add cumin powder, Chili powder, pepper powder, cooking wine, soy sauce, salt and a little oil to the meat slices and marinate them evenly for several hours.
2. Shred the onion,
3. Heat the oil in the pot, add the onion and stir-fry until fragrant, then add the mutton, cumin, cooking wine, a small amount of soy sauce, monosodium glutamate, sugar and thirteen spices and stir-fry until the pot is a little dry.
4. Curled lettuce is delicious.
Braised mutton:
1. Wash the hind legs of sheep and cut them into 2.5cm square. Peel carrots and white radishes and cut them into hob blocks.
2. Put a proper amount of water into the pot, bring it to a boil, then put the mutton pieces into the pot for 2 minutes (in order to let the blood water and blood foam precipitate), remove them and rinse them repeatedly with clean hot water to control the moisture.
3. Heat the oil in the pot with big fire. When it is 70% hot, add green onions, minced garlic and ginger slices to stir-fry until fragrant, then add cooked mutton, cook cooking wine, stir-fry for 3 minutes, then quickly add Chili sauce and light soy sauce, and stir-fry the mutton to the highest color.
4. Move the stir-fried mutton into a casserole, add aniseed, cinnamon, Amomum tsaoko, fragrant leaves and clean water without mutton, boil over medium heat, skim the floating foam, add salt, white pepper, carrot, white radish, red dates and medlar, cover and stew for 50 minutes.
Third, sheepskin needs to be discarded and cannot be eaten.
Fourth, lamb chops.
Braised lamb chops:
working methods
1. Wash the chopped lamb chops with blood, put a proper amount of cold water into the pot, add the washed lamb chops, add about 25ml vinegar, take out the lamb chops with a colander after boiling, rinse the blood foam with clear water and drain for later use.
2. Break the rock sugar, put the right amount of oil in a clean pot, add the rock sugar and stir-fry until it melts.
3. Add the lamb chops, stir-fry until the color is higher, then add two teaspoons of cooking wine and stir well.
4. Add washed star anise, cinnamon, tsaoko, fragrant leaves, dried peppers, red dates, ginger slices and onion knots, pour in appropriate amount of hot water (about 3 cm higher than lamb chops), and scoop out floating foam with a spoon after the fire is boiled.
5. Add the right amount of salt, turn to low heat, cover the pot, and cook for about 80 minutes until the mutton soup is dry.
Five, sheep bones
Stewed Chinese sauerkraut with sheep bone:
working methods
1. Wash sheep bones for later use. Slice onion, ginger and garlic, and shred sauerkraut.
2. Put a little oil in the pot, add onion, ginger and garlic to saute, and add a little pepper and aniseed.
3. Add sauerkraut and add hot water to boil.
4. Add sheep bones, add a little salt, pepper, monosodium glutamate and soy sauce.
5. After the fire is simmered, simmer for about 20 minutes, add a small amount of vermicelli and take out the pot.