Lamb chops 1500 grams; 100 grams of green onions; 5 grams of peppercorns; 5 grams of sesame leaves; 3 grams of pepper; 5 grams of grasshopper; 10 grams of salt; 5 grams of monosodium glutamate (MSG); 20 grams of cooking wine;

Practice:

Meat with bones is chopped into large chunks, rinsed, and then into the pot of boiling water, blanch it with cooking wine, fished out, and controlled the blood water. Onion cut into segments. Peppercorns, sesame leaves, peppercorns, grasshoppers with gauze wrapped into a package of ingredients. Net soup pot on high heat, put the noodles, packets, wine, salt, lamb pieces, open the pot and reduce the heat, cook for 50 minutes, sprinkle monosodium glutamate (MSG), the lamb into the dish that is complete.

Tips:

1, to use tender lamb.

2, heavy in seasoning, in order to remove the fishy flavor, to maintain the fresh aroma.

3, stewed with micro-fire, fully grasp the fire, so that it is soft and tender off the bone, not crumbling to the degree.

4, the hand of mutton rich in protein, calcium, phosphorus, iron and a variety of vitamins and other nutrients, has a nourishing deficiency, tonic Qi, spleen and stomach effect.

Handle mutton dietary characteristics:

Mutton meat is tender, easy to digest, high protein, low fat, containing more phospholipids, less fat than pork and beef, less cholesterol content, is one of the winter cold prevention and warming of the delicacy; mutton is warm and sweet, both dietary supplements, but also dietary therapy, for the excellent strong and expectorant food, there is a good qi to make up for the deficiency, warm in the warm under the tonifying the kidneys and the yang, the birth of muscle The effect of the wind and cold.