1, remove the meat from the leg of lamb and heat it in clean water to copy it out.
2. Stir-fry onion, ginger, garlic and 2 tablespoons bean paste in oil.
3. Pour the fried ingredients and leg of lamb into the pressure cooker.
4. Add salt, sugar, soy sauce, water to stew 2 kg of leg of lamb in the Year of the Tiger, half a radish, 5 carrots 1 root, oil, water, garlic, ginger 1 root, onion 1 root, 20 dried peppers, proper amount of Lycium barbarum, 20 Chinese prickly ash, 2 star anise and grass.
1. 1. Wash the leg of lamb and cut it into 3cm pieces. People in the supermarket can help them do it.
2.2. Pour water into the pot. After the fire boils, put the mutton pieces in the water and blanch for about 2 minutes. Skim the blood, take out the mutton and rinse it.
3.3. Pour oil into the pan. When the fire reaches 70% heat, add garlic, onion, ginger slices and dried peppers to stir fry, then add mutton pieces to stir fry, add cooking wine, and then add lobster sauce, soy sauce, rice vinegar and sugar (you can put these seasonings into a small bowl in advance. ), stir fry.
4.4. Stir well so that each piece of meat can be evenly colored, and then add boiling water. The height of water is about 5cm higher than that of meat noodles.
5.5. Even the soup with meat, change the soup pot. After heating the soup to boiling point with strong fire, skim off the floating foam with a spoon, add seasoning bags (pepper, star anise, Amomum tsaoko, fragrant leaves, cinnamon bark and licorice) and Lycium barbarum, cover, and simmer for 1 hour.
6.6. After one hour, add radish pieces and continue to stew for 15 minutes, without covering the pot. If it is not salty enough, you can add a little salt to taste.
Crispy leg of lamb material: 1 leg of lamb 1250g, ingredients: wet starch 150g, seasoning: cooking wine 20g, soy sauce 15g, refined salt 3g, monosodium glutamate 2g, white sugar 5g, onion 20g, ginger slices 15g.
1, wash the leg of lamb, and cut a few knives where the meat is thick. 2. Put it in the boiling water pot and take it out. 3. Put the leg of lamb in a deep dish, add cooking wine, soy sauce, refined salt, monosodium glutamate, white sugar, onion, ginger slices, pepper, fragrant leaves, star anise, fresh soup and pepper, and take it out after steaming. 4. Hang the steamed leg of lamb evenly on the wet starch paste. 5. Add salad oil to the spoon and burn it for 60% heat. Add the leg of lamb and fry until cooked. Take it out and serve.
Tips:
trait
Crispy outside and tender inside, salty and delicious, crispy and delicious.
The traditional and exquisite cooking method of Beijing-style roast leg of lamb has brought the moist and delicious flavor of mutton to the extreme. Cherish a piece of mutton: As long as you pay enough patience and care, you will give a nostalgic surprise to the dining table this winter. Calorie label: The calorie of this dish is 249.59 calories per person. Materials:
500g of leg of lamb, 200g of white radish, red pepper 1, coriander 1, scallion 1, ginger 1, 2 teaspoons of salt (10g) and sugar 1 tablespoon (/kloc-0). 2 tablespoons of soy sauce (30ml), 1 teaspoon of sesame oil (5ml), 1 teaspoon of garlic (5g), 2 tablespoons of cooking wine (30ml), 50g of dry starch, 500ml of oil (actually consumed 30ml);
Clean the leg of lamb and dry it with kitchen paper towels. Wash and peel the white radish and cut it into semi-circular pieces. Cut the green onions into long sections. Old ginger is scattered.
Wash and chop coriander and red pepper, then add soy sauce, sesame oil and garlic to make juice.
Boil the water in the pot and put the whole leg of lamb in. Boil for 5 minutes, take out and rinse repeatedly.
Add cold water to the boiling pot, add the scalded leg of lamb, add onion, ginger, cumin seeds, cinnamon, aniseed, pepper, salt, sugar, cooking wine and radish slices. Bring the fire to a boil, then turn to low heat and simmer for 60 minutes. When the leg of lamb is crisp and rotten, take out the drained soup and let it cool.
Sprinkle a layer of dry starch evenly on the whole cooked leg of lamb. In addition, fry the oil in the pan with medium heat, put the leg of lamb wrapped with starch when it is 70% hot, keep it on medium heat for 3 minutes (stir fry from time to time) until the surface is brown, and take out and drain the oil.
Finally, you can cut the leg of lamb into thick slices of about 1cm while it is hot or cold, and pour the coriander juice.