Main Ingredients: 500g of lamb, 50g of white radish, 1 scallion, 1 small piece of ginger, 2 tsp of peppercorns, moderate amount of seasonings, moderate amount of cinnamon,

Seasoning: 1 tbsp of soy sauce, 2500g of lamb broth, 4 tsp of cooking wine, 1 tsp of refined saltWash the lamb, bleach the blood, cut into cubes, and blanch them in boiling water, then fish them out to clean,

Step 2

Step 2

The radish is cleaned, cut into large pieces,

Step 3

The onion and ginger are cleaned, and the turnips are cut into large pieces. >Wash the radish, cut into large pieces,

Step 3

Scallion, ginger, wash and cut into pieces, pat loose,

Step 4

In the pot add mutton broth to boil, and then add mutton, radish, soy sauce, salt, cooking wine, Chinese cooking seasoning, cinnamon, ginger, green onion, peppercorns, and cook until the meat is rotten and then can be dished out.

Precautions

The best way to make this dish is to use fat and lean mutton, but also to use mutton brisket to do.

Practice 3

Preparation

Cooked lamb waist nest meat: 300 grams, net asparagus: 15 grams, hairy cabbage: 15 grams, salt: 4 grams, monosodium glutamate: 5 grams, wine: 10 grams, hairy fungus: 20 grams, eggs: half, 25 grams of wet starch, mutton broth: 250 grams, peanut oil: 1,000 grams (about 80 grams of oil)

This is the first time I've seen this dish in the past. p>Steps

Steps

Specific operations

Step 1

Cut cooked

lamb into large diamond-shaped pieces, put 20 grams of wet starch, egg, soy sauce.... 10g stirred in the paste and mix well. Slice the asparagus and set aside.

Step 2

Frying pan on high heat, add peanut oil, seventy percent of the heat, the mutton piece by piece into the frying persimmon yellow, fish out and decant oil.

Step 3

Stay a little oil in the frying pan, first under the green onion, ginger, and then into the lamb block, fungus, asparagus slices, golden needles, refined salt, monosodium glutamate, wine, soy sauce.... 5 grams and mutton soup, to be thick soup, hooked into the wet starch.... 5 grams, turn evenly on the plate can be.

Note

1. lamb cooked to soft, hanging paste should not be cooked for a long time, so as to avoid decontamination.

2. If you use raw meat braised, the loss of the authentic flavor of Yu cuisine.

Practice four

Instrument Preparation

Main Ingredients: lamb 1500 grams

Instruments: 500 grams of white radish

Seasoning: 75 grams of vegetable oil, soy sauce, green onion, ginger 15 grams each, 4 grams of salt, 1 gram of monosodium glutamate (MSG), star anise, gui pi, crabapple, grass nutmeg 3 grams, the whole pepper 5 grams of cooking wine 20 grams of parsley 50 grams of net, sesame oil. 10 grams.

Steps

Steps

Specific operation

Step 1

Raw iron pot on the fire red, lamb skin down, branding the skin on the remaining hair, into the warm water to scrape, bleach all the blood, drain the water, cut the 3-cm square block, blanch into the boiling pot of water, fish out of the wash, drain the water.

Step 2

Radish washed, peeled, cut the same size as the lamb pieces; star anise, cinnamon, crabapple, grass nutmeg washed, into the spice bag with a rope tied mouth.

Step 3

Step 3

The net pot placed on a high flame, put the oil burned to 60% hot, under the onion, ginger sauteed flavor, put mutton, cooking wine, soy sauce stir-fried together, add fresh soup, spice bag on a high flame to boil, moved to a small fire to six rotten, skimming foam, put radish burned until crispy (shape integrity), take out the spice bag, in the large fire collection of thick soup, plate, drizzle oil, sprinkle parsley that is completed.