Grilled mutton strips
Ingredients
300 grams of mutton, 1 green onion, 1 chive, 1 small piece of ginger, appropriate amount of starch, appropriate amount of starch, note: sesame oil can be added as appropriate 1 tablespoon soy sauce 1 tablespoon cooking wine 1 teaspoon MSG 0.5 teaspoon
Method
1. Soak the mutton in water, wash it after soaking in the blood, and put it into a pot of boiling water Cook until medium-cooked, then take out and let cool; wash and cut green onions and chives into sections, wash and slice ginger;
2. Peel off the skin of the mutton, cut it into strips across the meat grain, and place them neatly in a bowl
3. Put 3 tsp of sesame oil into the pot, heat it up, add aniseed, scallions, and ginger slices and sauté until fragrant, then add cooking wine, soy sauce and the original soup for cooking the meat; after the soup boils , pour into the bowl containing the meat strips, put it into a steamer and steam over high heat for 25 minutes, then remove the aniseed, scallions and ginger slices;
4. Pour the meat strips and the original soup of the steamed meat into In the wok (do not break up the meat strips), bring to a boil over high heat, add soy sauce,
Note:
The meat will be golden in color and delicious and fragrant. Be careful not to break up the meat strips when turning the spoon.
Mutton hand-chopped rice
Recipe introduction
I always like the flavor. Rice, vegetable rice, bean rice, seafood rice, beef rice, sausage cheese Rice, for lunch today, I made my own original mutton chop rice for my family.
Ingredients: 2 cups of rice, 2 large pieces of lamb bones (leg bones), half onion, half radish
Ingredients: A little salt, appropriate amount of light soy sauce, appropriate amount of sugar, Appropriate amount of water starch
Method
1. Blanch the lamb bones in boiling water, add the onions and radish directly to the pot with water, and simmer on high heat for 3 hours.
2. Do not chop the onions and radishes into small pieces, put them whole into the pot.
3. Add a little salt to the cooked lamb bone soup and cook the rice directly.
4. Cut the cooked radish into slices and the onion into small pieces.
5. Also start the fire, pour onion and mutton bone soup into the pot, add appropriate amount of light soy sauce and sugar, bring to a boil, then pour in appropriate amount of water starch to thicken the soup.
6. Put the rice on a plate, put the cut radish and mutton bones, and pour the thickened mutton bone juice on top.
Braised mutton with green onions
Ingredients
Lamb rib meat, green onions, ginger, green vegetables, salt, cooking wine, soy sauce, monosodium glutamate, chicken essence, pepper
Method
1. Wash off the blood from the mutton ribs, add green onions and cooking wine in water and cook until raw, then remove and cut into large pieces; cut the green onions into sections; please pick and wash them.
2. Put clear oil in the pot, add the scallions and fry until golden brown and take them out; take a pot holder, first arrange the fried scallions on the pot holder, and then place the mutton slices neatly on the pot holder Line up.
3. Stir-fry the ginger with onion oil in the pot until fragrant, add the mutton soup, add the arranged mutton, cooking wine, salt, pepper, soy sauce, chicken essence, and cook over low heat until the mutton is tender. Add MSG to adjust the taste, take out the pot holder and place the mutton on a plate. Thicken the remaining juice in the pot and pour it over the lamb. Surround with fried green vegetables.
Red-braised thousand-layer mutton
Ingredients
Ingredients: 250g boneless lamb ribs, 750g sauerkraut Ingredients: pumpkin, celery, fish Sauce seasoning: beef bone soup, salt, dark soy sauce, sesame oil, sesame oil
Method
1. Carve the pumpkin into a fan shape, stuff it with fish paste, and steam until mature.
2. Cook the mutton, put it into a bowl, put the simmered sauerkraut in it, and steam it.
3. Turn the steamed mutton and sauerkraut into the plate, and surround the plate with "jade fan" and celery. Thicken the gravy with original juice and pour in sesame oil.
Tips
The key to production is to master the mutton steaming time.