Practice 1:

Raw materials: 500 grams of beef, 300 grams of radish, green onion, ginger, 25 grams of cooking wine, salt, a little sugar, pepper, monosodium glutamate 8 grams of peanut oil, 400 grams of peanut oil.

Practice: 1, beef cut into pieces, scallion cut long section, ginger pat broken. Radish peeled, cut into pieces, over the oil to half-cooked out; 2, with boiling water to cook beef skimming foam, add ginger, cooking wine, salt, sugar, pepper, monosodium glutamate to adjust the color and taste shift small fire stew, add salt and radish, until the radish can be rotten.

Practice 2:

1. beef cut into pieces. Boil water in the pot. Put the beef in and cook on high heat for 1 minute. Remove and wash.

2. Beef into a pot, add boiling water, not over 2 inches of beef. Add cinnamon, fennel, scallion,

ginger and cooking wine. Medium heat for 1 hour.

3. In a separate frying pan, sauté the garlic granules in a little oil, add the spicy bean paste, Sichuan peppercorns,

wine and soy sauce and stir-fry for 2 minutes.

4. Add the sautéed sauce to the beef pot, add rock sugar and continue to cook for 1 hour. In the meantime

Turn a few times, taste and add soy sauce/icing sugar as appropriate.

5. Turn off the heat until the sauce is thick and the meat is rotten.

Make sure you don't skimp on the heat. Not so crispy will not be delicious. The burning process can also

make the beef more flavorful.

Potato Roasted Beef

Raw Material:

Beef ribs, potatoes, vegetable oil, Pixian Bean Paste, dried chili pepper knots, whole peppercorns, five-spice powder, monosodium glutamate (MSG), sugar, ginger, whole scallions, chicken essence, salt, sugar color, sesame oil, cilantro in appropriate amounts.

Making procedures:

1 Beef with boiling water to remove blood wash, cut into small cubes; potato peeled and cut hobnail block.

2. The pot on the fire, the oil add people bean petals, whole pepper, ginger repeatedly stewing and frying, to be bean spit red oil out of the flavor, mixed into the soup to boil, remove the residue, under the beef, dried chili pepper section, the whole garlic, five spice powder, from the glaze, chicken essence, want, a little sugar color, boil, beat off the foam, move to a small fire on the slow coal, to beef seven mature, and then put potatoes to burn rotten, and then a big fire juice, add monosodium glutamate, sesame oil to start the pot is complete. Walking vegetables can be added a little parsley.

Operating points:

1. Burn this dish when the soup should be wider, potatoes in the pot should be gently pushed at any time with a frying spoon, so as not to paste the pot.

2 ． The fire should not be too large, otherwise the beef is not rotten, the effect of the dish can not be achieved

Sichuan beef

Raw materials: beef breast, dried chili, cooking wine, brown sugar, asparagus pieces, salt, sesame oil.

Practice:

1, beef breast cut into 1-inch square pieces, baked through the iron plate;

2, the pot of oil, add dried chili peppers, cooking wine, brown sugar, asparagus pieces, salt, sesame oil, baked beef breast, stewed through the collection of juice can be Mutton Soup

Main Ingredients: 750 grams of mutton brisket.

The ingredients: cilantro.

Seasoning: salt, chicken essence, cooking wine, onion, ginger, pepper, cooking oil.

Practice:

1. Wash the lamb brisket, cut into thick shreds;

2. Sit in a pot on the fire into the bottom oil, when the oil is hot, put the ginger slices to stir fry the flavor and then poured into the boiling water, add salt, chicken essence, cooking wine, pepper, seasoning, the water boiled first into the mutton to cook, sprinkle with shredded green onions and cilantro leaves can be out of the pot to eat.

Single County lamb soup practice

Raw materials

Lamb 500 grams. 5 grams of pepper, 5 grams of cinnamon, 5 grams of peel, 50 grams of coriander, 5 grams of grasshopper, 10 grams of ginger, 5 grams of Angelica dahurica, 10 grams of green onion 15 grams of refined salt, 25 grams of red oil, 15 grams of pepper water, 5 grams of clove flour, 5 grams of cinnamon flour, 5 grams of soy sauce, 25 grams of sesame oil.

Method

Wash and cut the mutton into long 10 cm, 3.3 cm wide, 3.3 cm thick block, mutton bone smashed laying on the bottom of the pot, above the mutton, add water to more than the meat, high-flame boiling, skimming blood, decanting the soup is not used. Add water, boil with high heat, skim off the foam. Add the right amount of water, boil and then skim the foam, then put the mutton oil into a few moments to cook, and then skim the foam once. Peppercorns, cinnamon, Chenpi, grass nuts, good ginger, white mango, etc. with gauze wrapped up into a spice packet, together with ginger, scallion, fine salt into the pot, continue to cook with high fire until the lamb is eight ripe, add red oil. Pepper water, cook for about two hours or so that is. At this time, the soup pot should always keep boiling, fish out the cooked mutton, top wire cut into thin slices, put into a bowl, sprinkled with parsley that is into the broth. Chili oil, scallions can be installed flavor plate, lotus leaf cake in a large plate, and with the lamb soup on the table. Put a little chili oil when eating, lotus leaf cake sandwiched scallion section, can be eaten with lamb soup.

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Jianyang mutton soup is very famous in Sichuan, Jianyang is not far from here, the taste is similar. The following is an introduction to a method of making lamb soup in Jianyang, although the flavor of the taste than made out of authentic lamb soup in Jianyang taste almost, (mainly poor in the simmering of the soup, the production method is certainly the right). But with the heart, it should be good.

1, simmering soup: this is very important. (Carp take gauze wrapped, pig's stick bone, sheep's stick bone, mutton cooked together)

2, mutton good after fishing up slices, soup continue to simmer, simmering white, Oo the longer the better.

3, lard in a pot, put ginger cocoa copied to golden brown. To the mutton, began to burst, burst incense, put a little salt, pepper, fennel powder (this is very important, but do not put too much, a little bit is good).

4, burst well after you can pour soup into the boil, boil, soup should also be very white. Put the right amount of salt and monosodium glutamate (MSG), and then put a little bit of fennel and pepper, a little bit of good (take between the fingers to clip a little bit of sprinkled on top of it!

5, start the pot, put green onions.

6, hit a dry sea pepper noodle dish, or green sea pepper dish!

In fact, Jinyang's way of eating is to put onions, generally not in the soup put cilantro, we should bear in mind, put the cilantro, mutton soup a pot are not authentic, will cover up a little bit of mutton soup flavor. Carp, depending on whether the soup is a big pot or a small pot, buy one or two can be.

Well, the above is the practice of authentic lamb soup in Jianyang, the flavor of the absolute bus. And the soup flavor only fresh, lamb is also delicious. A, raw materials

Lamb, horseshoes, radish, angelica, Zhizhu, garlic, seafood sauce, oyster sauce, Hou Hou sauce.

Practice - production method

1, the mutton chopped pieces of flying water, in order to remove the fishy flavor, flying water a little longer - 25 minutes. 2: Heat oil in a wok and sauté the garlic, then add the lamb, add the seafood sauce, oyster sauce, and marinara sauce, and cook through. 3, put the horseshoe, radish, angelica and other ingredients into the pot, add soup and water, simmer until tender. Key points of this dish on the mutton requirements are relatively high, because only tender mutton can be more stewed the more flavorful. As for the fire, you can use chopsticks to poke the lamb skin, can be poked into the time when the lamb casserole on the table. With tile pot to stew, mainly to keep warm, of course, if the family has an alcohol stove or a small electric stove, you can eat while keeping warm on the best

Two, stewed mutton 1, mutton or mutton chops washed, blanch the past blood in boiling water; 2, the pot of vegetable oil, into the sugar simmering sugar color Put the mutton to stir-fry to the top of the color, and poured into the casserole; 3, add ginger, scallion, hot water, soy sauce, salt, wine, dry chili pepper; dashi, pepper, ganoderma, and the color of the water, the water is very hot, and the water is very hot. material, peppercorns, licorice, cinnamon, fennel, tangerine peel, sand nuts, cloves, hawthorn slices, jujubes, goji berries, into the casserole l, put a spoonful of Houzhu sauce (no can not be put); 4, slow simmering for an hour to two hours, you can eat carrots, carrots, potatoes, gluten and so on.

Three, raw materials: 750 grams of lamb, carrots, four canned tomatoes, canned tomatoes, celery, celery, onion half, salt, sugar. Practice: lamb, carrots, onions cut into walnut-sized pieces. Burn a hot frying pan under the onion sautéed, pour into the mutton slightly fried, under the tomatoes and then sautéed. Add a small amount of water, to not over the main ingredients. Add carrots, celery, salt and sugar, boil over high heat, simmer over low heat until the juice is thick, ready to serve.