1. When boiling the soup, you must keep it boiling, otherwise the broth will be light and not milky white

1. When boiling, you should add a proper amount of sheep fat and boil it, and the soup will be more fragrant.

Raw material production editor

1, grams of mutton, 2 grams of honey, dried rehmannia root and dried rehmannia root.

Peel the mutton, remove the fat and fascia, wash and cut into pieces or shreds

(2) Put all the mutton, dried rehmannia root, Guishen, Radix Dipsaci, Achyranthes bidentata and Shangbeiqi into the pot, add water and simmer for about 1 hours, collect the thick juice, remove the residue and leave the meat, then add the honey, and boil it into maltose-like, and serve.

Ingredients: 5g of mutton, 5g of white radish, 1 green onion, 1 small piece of ginger, 2 tsps of pepper, appropriate amount of aniseed and cinnamon.

Seasoning: 1 tsp of soy sauce, 2,5g of mutton soup, 4 tsps of cooking wine and 1 tsp of refined salt. Wash the mutton, rinse it with blood, cut into pieces, and soak it in boiling water.

step 4

add mutton soup to the pot and bring to a boil, then add mutton, radish, soy sauce, salt, cooking wine, aniseed, cinnamon, ginger, onion and pepper, and cook until the meat is rotten.

Precautions

When cooking this dish, it is best to choose fat and thin mutton, and it can also be made from mutton brisket.

Method 3

Preparation of ingredients

Cooked lamb loin: 3g, clean winter bamboo shoots: 15g, water-soaked day lily: 15g, refined salt: 4g, monosodium glutamate: 5g, Shaoxing wine: 1g, water-soaked fungus: 2g, egg: half, wet starch: 25g, and egg: half. Slice winter bamboo shoots and set aside.

step 2

put the wok on high fire, add peanut oil, when it is 7% hot, put the mutton in pieces, fry it until it is persimmon yellow, and remove the decanter oil.

Step 3

Leave a little oil in the wok, first add onion and shredded ginger, then add mutton pieces, fungus, winter bamboo shoots, day lily, refined salt, monosodium glutamate, Shaoxing wine, soy sauce .. 5g and mutton soup. When the soup is concentrated, add wet starch .. 5g, and turn it evenly and put it on a plate.

Precautions

1. The mutton should be cooked until soft and rotten, and it should not be cooked for a long time after being pasted, so as not to lose paste.

2. If you use raw meat to braise in soy sauce, you will lose the authentic flavor of Henan cuisine.

Method 4

Preparation of ingredients

Ingredients: 15g of mutton

Ingredients: 5g of white radish

Seasoning: 75g of vegetable oil, 15g of soy sauce, 15g of onion and ginger, 4g of salt, 1g of monosodium glutamate, 3g of star anise, cinnamon, Rhizoma Kaempferiae and Alpinia katsumadai.

Production steps

Steps

Specific operations

Step 1

Place the raw iron pan on a high fire and burn it red, with the mutton skin facing down, brand off the excess wool on the skin, scrape it in warm water, rinse it off, drain it, cut it into pieces 3 cm square, blanch it in a boiling water pot, take it out, clean it and drain it.

Step 2

Wash and peel the radish and cut it into pieces with the same size as the mutton; Wash star anise, cinnamon, Rhizoma Kaempferiae and Fructus Amomi rotundus, put them into a spice bag and tie them with a rope.

Step 3

Place a clean pan on a high fire, put oil and heat it to 6%, stir-fry onion and ginger, stir-fry sheep meat, cooking wine and soy sauce together, add fresh soup and spice bags, boil it on a low fire until it is 6% rotten, skim off the floating foam, and burn radish until it is crisp (complete in shape).