Ingredients:

Mutton 2500g, white radish 500ggg, 25g of small red dates, 250g of dried yellow sauce, 75g of salt, 20g of dashi, 50g of cooking wine, 5g of cinnamon, cloves, 5g of sand nuts.

Practice:

1, wash the mutton, put into a basin of cold water to soak for about 4 hours, take out and control the water

2, put into a pot with water to submerge, put into the blood to boil on a high flame, and wash off the blood stains. p>

2, into the pot, add water to submerge the mutton, down into the white radish, high heat boil, break the blood out of the blood wash

3, will be fished out of the mutton cut into large chunks, cross in the pot.

4, pot rack on the fire, put the water did not exceed the mutton, and then into the yellow sauce, salt, high heat boiling, skimming foam, and then into the seasoning, cinnamon, cloves, nut, cooking wine, small red dates and other seasoning

5, change to a small fire simmering for about 3 hours. In the process of cooking, the soup surface always keep slightly boiling to prevent paste bottom.

6, cook until the lamb is crispy, out of the pot, cool, cut pieces of slices into the plate, can be served.

Practice two

Main ingredient: lamb (my family love to eat waist nest, with tendon meat is no problem)

Seasoning: soy sauce, soy sauce, cooking wine, ginger, rock sugar

Seasoning packet: peppercorns, daikon, cinnamon, cumin, allspice, grasshoppers, cardamom, angelica dahurica, grits, chenpi

Practice:

1, will be made all the spice Seasoning packet, put into the stew pot with water and ginger, rock sugar, soy sauce boil, yellow sauce water drain, filter out the slag with a sieve, leaving only the sauce soup, pour into the pot. Boil on high heat for half an hour to make stock

2, lamb whole into cold water pot, add ginger, scallion, cooking wine, boil with high heat to cook out the blood foam after the lamb out

3, wash the surface, put the lamb into the stock, boil on high heat to turn the heat down, braise for 2 hours

4, do not open the lid, do not add water in the process of braising. 2 hours after the fire, smothered for a night. The next day will be lamb fish out, sliced can

Tips: the process does not need to add salt, yellow sauce and soy sauce salty enough, can completely replace the salt. You can add scallions when blanching, but don't put scallions in the sauce, as the long simmering time will give the scallions a sour flavor and affect the taste.

Practice 3

Main ingredient: 30 kilograms of skinned lake lamb (leg bones and fan bones removed).

Ingredients: 2 whole sheets of mutton oil (weighing about 3,000 grams), 500 grams of red dates.

Seasoning: 250 grams of minced ginger, 1000 grams of ginger cubes, 250 grams of minced green garlic, 200 grams of minced chili peppers, 500 grams of sugar, 15 grams of pepper, 10 grams of red currant, 15 grams of cumin (wrapped in gauze), 1,500 grams of cooking wine, 2,000 grams of top-quality soy sauce, 250 grams of salt.