material
2 carrots, 1 round white radish, 3 garlic (called garlic seedling in Shanghai), 6 Liang of lamb leg, soy sauce, salt, dried pepper, onion and ginger.
working methods
1. Wash the mutton, cut it into small pieces and cook it in a cold water pot. Put ginger slices and some white radishes in the pot (for tasting, not for eating).
2. After the water is boiled, add a little yellow wine and skim off the foam in the soup.
3. Boil for about 60 minutes, and the mutton will be crisp. Take it out for later use. If you are afraid of trouble, you can also cook with a rice cooker for a long time, 80 minutes. Put the mutton soup aside for later use.
4, oil pan, hehe, oil can be a little more, more fragrant. When the oil temperature is 80% hot, add two spoonfuls of ginger slices, onion segments and bean paste and stir-fry until fragrant.
5. Add the cooked mutton and stir fry until the color is the highest. Add a proper amount of mutton soup, boil and add white radish and carrot cut into hob pieces. At the same time, tsaoko, cinnamon and crystal sugar are added.
6. Cook for about 10 to 15 minutes, and start seasoning and drying. Before drying, you can add garlic seedlings. This way, the fragrant griddle mutton will be ok.
Practice 2, double ginseng mutton pot
material
Ingredients: mutton (lean meat) 750g, yam 250g, carrot 200g, ginseng15g,
Accessories: 20 grams of coriander,
Seasoning: green onion 10g, ginger 5g, vegetable oil 20g, cooking wine 10g, salt 4g, monosodium glutamate 2g, pepper 2g and sesame oil 10g.
working methods
1, 2 cm square lamb chops, put in boiling water to remove blood foam;
2. Rinse with clear water, add seasonings such as onion, ginger and salt to the soup pot, and stew with slow fire until the meat is soft and thick;
3. Peel yam and carrot, cut into hob blocks, add mutton soup and salt, and steam in a cage;
4. Take mutton with soup in the pot, add double ginseng and cook together;
5, add monosodium glutamate, pepper and other spices, put it in an alcohol pot, sprinkle with coriander powder, pour sesame oil, put two ginseng ornaments, and cover it on the table.
Practice 3, pickled pepper mutton pot
material
Pickled vegetables 1 50g, sliced mutton 200g, auricularia auricula 20g, corn 1, garlic sprout 1, pickled vegetable soup base 600㏄, salt 1/2 teaspoons, fine sugar 1/2 teaspoons.
working methods
1. Soak Auricularia auricula in cold water until soft, and slice; Wash the corn and cut it into small pieces; Wash and slice garlic seedlings for later use.
2. Put the mutton slices in boiling water, blanch them to remove impurities and fishy smell, and scoop up cold boiled water for later use.
3. Take a pot, put it at the bottom of pickle soup, and stir all the seasonings until boiling.
4. Add auricularia auricula slices, corn segments, garlic sprouts and mutton slices according to method 1.
Practice four, even the mutton pot.
material
A. 600g of lamb chops, B. 3 onions, 225g of sugarcane, 0//2 carrots, 0//2 radishes, 8 garlic, 3 peppers, 0/50g ginger and 0/50g spinach. Zanthoxylum bungeanum 1, star anise 1, cassia twig 1, a. 3 tablespoons of soy sauce, sugar 1 teaspoon, cooking wine 1 bottle, water 600㏄, b. soy sauce 1 teaspoon.
working methods
1. Cut the onion into 6 cm pieces; Ginger slices; Pepper minced; Chop garlic; Chop coriander; Garlic seedlings are minced; Peel carrots and white carrots and cut them into small pieces; Wash spinach and cut it into equal lengths for later use.
2. Wash the lamb brisket first, and cook the pot with high fire 1 or so? 2 minutes, put the lamb brisket (sheepskin side down), press the lamb brisket with a spatula until its skin is golden yellow and brown, soak it in cold water for about 10 minute, scrape off the wool, and then blanch it in boiling water for 2? It can be taken out and used in 3 minutes.
3. Take a deep pot, add the material F, the material B, the mutton brisket of method 2 and the seasoning A, boil it with strong fire, then simmer for about 1.5 hours with low fire, and then pick up the mutton brisket for later use.
4. Take a large bowl, slice the lamb brisket of method 3 and arrange it neatly in the bowl for later use.
5. Take another small pot, spread the material C on the bottom of the pot, and then buckle the lamb brisket of method 4 for later use. (Slowly pour the whole bowl of lamb brisket with the bowl mouth down and spread it on the material C)
6. Take another pot. After the pot is hot, pour 20㏄ salad oil, add material D and stir-fry until fragrant, then add seasoning B to boil, add seasoning C to thicken slightly, then pour it on the lamb chops prepared by method 5, and finally sprinkle with material E. ..